Entrecote Speared With Rosemary in a Red Wine and Honey Sauce

Total Time
Prep 15 mins
Cook 10 mins

For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course.

Ingredients Nutrition


  1. Cut most of the fat off the meat and slice into largish chunks (bigger than a bite).
  2. Place in a bowl with the olive oil and pepper and give it all a good massage.
  3. Spear two pieces of meat on each rosemary sprig.
  4. Prepare the sauce by mixing all the ingredients together in a pot and bring to the boil.
  5. When the sauce has been reduced by half, add the cornflour liquid. Stir until combined and the sauce has thickend a tiny bit. Remove from the flame.
  6. Place a stove-top grill pan over high heat for 7 minutes, until smoking. Add some olive oil.
  7. Grill the meat for a few minutes on each side, sprinkling each side with some of the coarse salt. Remove to a plate to rest for a minutes.
  8. Drizzle the meat with the sauce and serve.