Entrecdtes Grilles Edouard VII

Ingredients

• 2 to 3 sirloin steaks
• 2 oz. maitre-d'hotel butter
• i gill well reduced tomato puree
• I fried potato basket
• 2 egg yolks
• J a lemon
• tarragon and chervil
• i gill veal gravy
• salt and pepper

Method

1. 1

   Flatten and slightly trim the meat, brush it over with olive oil, and season with salt and pepper.

2. 2

   Grill the steaks over or in front of a good fire, allowing about 8 minutes for each side.

3. 3

   Cream the maitre-d'hotel butter, put it in a forcing bag with a rose tube, and force out small rosettes on to a plate.

4. 4

   Cut large potatoes into shapes of baskets and fry them in hot fat.

5. 5

   Dish up the steaks, cut them into sections, sauce over with a ribbon of tomato puree blended with egg yolk, lemon juice and herbs, and place the maitre-d'hotel butter on top.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 42. The excerpt below is the record exactly as published.

Entrecdtes Grilles Edouard VII. 2 to 3 sirloin steaks, 2 07. maitre-d'hotel butter, olive oil, salt and pepper, i gill well reduced tomato puree, I fried potato basket, 2 egg yolks, J a lemon, tarragon and chervil, cucumber garnishing, parsley, i gill veal gravy

Cook this with the app: pantry check, scaling, and the assistant.