Try this Entrecote Steaks in Marchand De Vin Sauce recipe, or contribute your own.
Suggest a better description1 Cook the marrowbone for 15 minutes in boiling salted water. 2 Peel the shallots and chop finely. Heat the oil in a pan, and fry the entrecotes quickly on each side. Arrange them on a serving dish and keep warm. Remove the marrowbone from the water and leave to cool. 3 Put the shallots into the frying pan used to fry the steaks, stir, add the wine, thyme and bay leaf. Dissolve the stock cube in a cup of hot water and pour into the pan. Cook for 6 minutes. 4 Remove the marrow from the bone, slice and add to the sauce. Remove the thyme and bay leaf. Mix the butter and flour with a fork and add to the pan to thicken the sauce. Cook for 3 minutes. Season and pour the sauce over the entrecote steaks.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 4 servings | ||
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Calories: 248 | ||
Calories from Fat: 219 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.4g | 32 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 37.6mg | 12 % | |
Sodium 6.5mg | 0 % | |
Potassium 131.3mg | 3 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7.6g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 248
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