Entrecôte, sauce perigueux & cep-aioli

Mains
Medium
60 min
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Ingredients

Sauce Périgueux

2 Shallots

200 ml Madeira

Bunch Thyme

250 ml Demi-glace

1 tbs Truffle vinegar

2 tbs Chopped truffle

Shiitake

50 gr Shiitake mushrooms

2 tbs Butter

2 tbs Lemon juice

Cep-aïoli

Half a bulb Garlic

4 tbs Mayonnaise

1 tbs Mustard

2 tbs Cep-powder

1 tbs Lemon juice

Entrecôte

600 gr Entrecôte

4 tbs Butter

Garnish

25 gr Enoki mushrooms

10 gr Fresh truffle

Preparation

For the aïoli

Preheat an oven to 200 degrees and roast the garlic in the oven for 40 minutes. Allow to cool slightly and mix garlic with mayonnaise, mustard and cep-powder. Add lemon juice to taste.

For the sauce 

Cut the shallots into half rings. Fry the shallots over medium heat. Add the Madeira and thyme, bring to the boil and reduce by half. Add the demi-glace and reduce by half again. 

Meanwhile chop half of the truffle finely. Strain and add truffles and truffle vinegar. 

For the meat

Season the meat with salt and pepper and sear on both sides in a piping hot pan. Add the butter and lower the heat slightly so that the butter does not burn. Brown the meat with the butter. 

Let rest for at least 10 minutes before serving.

For the shiitake mushrooms

Slice the mushrooms and fry over medium heat until the mushrooms begin to brown. Season with salt. Then add the butter and continue frying until golden brown. Squeeze the lemon juice and allow it to evaporate and the mushrooms to glaze. Set aside.

Finishing the dish

Cut the meat into slices and place the slices on a plate. Divide the shiitake over it. Season with sea salt. Spoon the sauce over the meat. Place some raw enoki over the dish, put a spoon of the aioli on the plate. Finish with shaved truffle.

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