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L'entrecote

Yield: 2 servings

Ingredients and directions for this recipe

500 g Rump steak; in the piece 5cm
; thick
1/2 c Water
1 tb Lemon juice
1/4 c Dijon mustard
25 g Butter
2 ts Dried tarragon or 1
-tablespoon freshly
; chopped tarragon
Salt and pepper

Heat a heavy-based frying pan until very hot.

Cook steak on one side for 4 minutes.

Turn and cook other side for a further 4 minutes.

Remove from pan and rest meat while preparing sauce.

Add water to frying pan. Add lemon juice and mustard and bring to the boil.

Slowly stir in butter until melted.

Add tarragon, salt and pepper. Stir to combine.

Slice steak thinly and serve with sauce poured over.

See also:
Previous recipe L'eau Bouilli
Next recipe L'estouffat De Noel (bordeaux Christmas Beef Stew)

Or try one of these recipes:
Dynamite Cheese Cake
Planked Salmon With Grilled Pineapple~ Rhubar