Entrecote Steak with Whisky Cream Sauce
recipe

Preparation Time: 40 minutes
Serving Size: 2 servings
Ingredients:
- Beef entrecote steaks
- Salt
- Black pepper
- Butter
- Beef broth
- 1.5 dl cream
- 1 tablespoon whisky
- 1 tablespoon Dijon mustard
- Jasmine rice
Instructions:
1. Take the entrecote steaks out of the fridge and let them come to room temperature for about 30 minutes. Season both sides generously with salt and black pepper.
2. Heat a skillet over high heat and add a generous amount of butter.
3. Sear the steaks until they are beautifully browned on both sides, basting with melted butter as they cook.
4. Wrap the cooked steaks tightly in aluminum foil and let them rest.
5. In the same skillet, pour in the beef broth and whisky, bringing it to a boil.
6. Reduce the heat and stir in the cream and Dijon mustard, mixing well and letting it simmer for a short while.
7. Serve the entrecote steaks on a plate, drizzling the whisky cream sauce over them, and accompany with jasmine rice.
Nutritional Information (per serving):
- Calories: 650
- Protein: 45g
- Fat: 45g
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 2g

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