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    You are in: Home / Red / Entrecote Speared With Rosemary in a Red Wine and Honey Sauce Recipe
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    Entrecote Speared With Rosemary in a Red Wine and Honey Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Mirj's Note:

    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.

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    Units: US | Metric

    For the beef

    For the sauce


    1. 1
      Cut most of the fat off the meat and slice into largish chunks (bigger than a bite).
    2. 2
      Place in a bowl with the olive oil and pepper and give it all a good massage.
    3. 3
      Spear two pieces of meat on each rosemary sprig.
    4. 4
      Prepare the sauce by mixing all the ingredients together in a pot and bring to the boil.
    5. 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. 6
      Place a stove-top grill pan over high heat for 7 minutes, until smoking. Add some olive oil.
    7. 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. 8
      Drizzle the meat with the sauce and serve.

    Ratings & Reviews:


    Nutritional Facts for Entrecote Speared With Rosemary in a Red Wine and Honey Sauce

    Serving Size: 1 (114 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 134.4
    Calories from Fat 20
    Total Fat 2.2 g
    Saturated Fat 0.7 g
    Cholesterol 36.2 mg
    Sodium 72.8 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 0.0 g
    Sugars 8.8 g
    Protein 13.9 g

    The following items or measurements are not included:

    fresh rosemary

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