Entrecôte à la Mexicaine (Grilled Entrecôte with Grilled Mushrooms and Peppers)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- entrecôtes
- grilled mushrooms
- grilled peppers
- Jus tomaté
Instructions
- Grill the entrecôtes and dress them.
- Surround them with grilled mushrooms and peppers prepared as indicated at the garniture Mexicaine.
- Serve separately a fairly highly seasoned Jus tomaté.