Entrecote with Cream of Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 828 cal. | (39 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 28.9 mg | (241 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 26.8 μg | (60 %) | ||
| Vitamin B₁₂ | 12.7 μg | (423 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,469 mg | (37 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 27.1 g | |||
| Uric acid | 331 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 200 grams fresh button Mushroom
- 1 ½ shallots
- 1 garlic clove
- 2 slices Entrecote (ready to cook, each around 160-180 g)
- salt
- peppers (ground)
- 2 Tbsps vegetable oil
- 1 Tbsp Pastry flour
- 50 milliliters dry white wine
- 200 milliliters Whipped cream
- Nutmeg (freshly grated)
Preparation steps
Preheat the oven to 100°C (approximately 250ºF).
Trim the mushrooms, cut half into thin slices and finely chop the remaining ones. Peel the shallots and garlic and chop finely.
Rinse the meat and pat dry. Season with salt and pepper and sear on both sides in a hot pan with 2 tablespoons of oil. Bake in the oven for 10-15 minutes.
Sweat the shallots in a pan with the garlic until glassy. Add the mushrooms, sauté briefly and dust with the flour. Deglaze with the wine and pour in the cream while stirring. Simmer over a medium heat for about 5 minutes. Season with salt, pepper and a pinch of nutmeg.
Remove the meat from the oven and let it rest briefly. Place on warmed plates. Serve drizzled with the mushroom sauce.
Extra serving suggestion: goes well with parsley potatoes and vegetables.
