Entrecote with Béarnaise and fried chanterelles

Recipe on Entrecote with Béarnaise and fried chanterelles

Number of servings Entrecôte 4

Ingredients recipe

4 discs Entrecote

Salt & pepper

Butter for frying

Accessories:

Béarnaise 2.0 dl

Chanterelles (fresh) 0.5 liter

Green asparagus (fresh) 1 bunch

Potato 0.8 kilograms

Cooking Potatoes:

Scale and boil in slightly salted water.

Béarnaise:

Heat Béarnaise on low heat according to instructions on package, or separately as cooking recipes.

Mushrooms:

Clean and cut into smaller pieces. Heat a boiler without fat on medium heat and fry the sponge dry for a few min. Add the butter and fry a few minutes, until the fungus had nice color. Put aside.

Meat:

Add more butter in the pan and fry the meat on medium heat for about 3 minutes on each side. Salt and pepper. Let rest. Asparagus: Cut off the dry bottom. Boil for about 5 minutes.