Entrecôte Tyrolienne (Grilled Entrecôte with Fried Onion and Tomato Fondue)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- entrecôtes
- 250 grammes onion
- butter
- sauce Poivrade
- tomato fondue
Instructions
- Grill the entrecôtes and dress them.
- Fry 250 grammes of finely sliced onion in butter.
- Bind the onion with a little sauce Poivrade and arrange it on the entrecôtes.
- Surround the entrecôtes with a small cordon of tomato fondue.