L'entrecote

Photo: flickr user adactio

Ingredients

500 grams rump steak, in the piece 5cm thick

1/2 cup water

1 tablespoon lemon juice

25 grams butter

2 tablespoons tsp dried tarragon or 1 freshly chopped tarragon

Heat a heavy-based frying pan until very hot.

Cook steak on one side for 4 minutes.

Turn and cook other side for a further 4 minutes.

Remove from pan and rest meat while preparing sauce.

Add water to frying pan. Add lemon juice and mustard and bring to the boil.

Slowly stir in butter until melted.

Add tarragon, salt and pepper. Stir to combine.

Slice steak thinly and serve with sauce poured over.

2.0 servings

Wednesday, December 2, 2009 - 1:51am

Anonymous