Entrecôte à la Béarnaise (Grilled Entrecôte with Sauce Béarnaise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- entrecôtes
- pommes de terre Château
- blond meat glaze
- sauce Béarnaise
Instructions
- Grill the entrecôtes.
- Dress them on a hot long dish.
- Arrange a bouquet of pommes de terre Château at each end.
- Nap the entrecôtes lightly with blond meat glaze.
- Border them with a thick cordon of sauce Béarnaise.