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.
For the beef
- 1 kg entrecote beef
- fresh coarse ground black pepper
- olive oil, to taste
- fresh rosemary sprig
- olive oil, for stove-top grilling
- coarse salt
For the sauce
- 400 ml red wine
- salt and pepper
- 1 cup beef broth
- 1⁄2 cup honey
- 4 sprigs fresh rosemary, finely minced
- 1 -2 tablespoon cornflour, mixed in a little
- wine or 1 -2 tablespoon water
- Cut most of the fat off the meat and slice into largish chunks (bigger than a bite).
- Place in a bowl with the olive oil and pepper and give it all a good massage.
- Spear two pieces of meat on each rosemary sprig.
- Prepare the sauce by mixing all the ingredients together in a pot and bring to the boil.
- 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.
- Place a stove-top grill pan over high heat for 7 minutes, until smoking. Add some olive oil.
- 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.
- Drizzle the meat with the sauce and serve.