Beef entrecote with strawberries and Pedro Ximénez reduction

Desserts

We are increasingly tempted by the inclusion of fruits in our culinary preparations, in addition to the wide possibility of variation, we achieve exquisite combinations. Now it is the turn of the strawberries (we are going to consume four kilos per week approximately), and we really enjoy the Beef Entrecote with strawberries and Pedro Ximénez reduction, we strongly recommend it.

The ingredients 4 beef entrecots, 25-30 strawberries (depending on size), 300 milliliters of Pedro Ximénez, 80 grams of sugar, ground black pepper, pink peppercorns, salt flakes and olive oil.

The preparation With a little time you will have to macerate the strawberries and prepare the Pedro Ximénez reduction. Wash the strawberries, remove the petiole and cut them into slices, arrange them in a bowl with a couple of tablespoons of sugar, ground black pepper and some pink pepper berries, mix well and let them release their juice. For the Pedro Ximénez reduction, put it over a low heat in a saucepan with the sugar and let it reduce by half, stirring from time to time.Remember to remove it before it thickens too much, as when it cools it will become denser.

In a grill or frying pan greased with olive oil, arrange the entrecots when it is hot, make them to taste and season with the salt flakes and a light drizzle of olive oil when you remove them from the heat.

Accompany with some strawberries drained from their juice (we will use this for the vinaigrette of a salad) and washed down with the Pedro Ximénez reduction. Also water the entrecote.

The tasting A dish as simple as it is exquisite, truly impressive.

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Topics
  • Cookbook
  • Veal
  • Peter Jimenez
  • Reduction
  • Strawberry
  • entrecote
  • Strawberries

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Tags:  Selection Desserts Recipes 

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