* ingredients :
° 2 Entrecôtes about 400 grams
° 4 leek
125 grams butter
° 1 tsp. peanut oil
° 1 sprig of thyme
° 75cl red wine
° 4 beautiful potatoes
° 1 frying bath
*Preparation steps:
Leave the steaks for an hour at room temperature. Heat 20 grams of butter in a frying pan and, when cooked, grill the steaks for 4 minutes on each side. pepper salt. stay warm
Remove the fat from the pan without scraping the cooking juices. Add 20 g of butter and oil, then melt the peeled and chopped shallots for 10 minutes over low heat. Add salt, ground pepper and dried thyme.
Pour wine into skillet and bring to a boil, then reduce by half over high heat, about 5 minutes.
Incorporate the rest of the very cold butter into pieces, and shake the skillet until melted.
Peel the potatoes and cut them into slices. Rinse it and leave it to dry. Fry in an oil bath and drain carefully.
Serve the meat with sauce and french fries garnished with chervil.
Enjoy !
