Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta
Entrecôte
Sauce
How it's done
Pasta
Cook the pasta in boiling salted water until al dente. Drain the pasta, retaining approx. 100 ml of the cooking water.
Entrecôte
Heat a dash of oil in a frying pan. Season the meat, fry for approx. 2 mins. on each side. Remove from the oven, cover the meat and leave to rest for approx. 5 mins. Reduce the heat, wipe the cooking fat from the pan, add a dash of oil to the same pan.
Sauce
Add the onion, sauté for approx. 3 mins. Pour in the wine, reduce by half. Add single cream for sauces, thyme and the reserved cooking water, bring to the boil. Reduce the heat, add the pasta, mix, heat through, season.
To serve
Plate up the pasta. Slice the entrecôte and arrange on top.
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