Entrecôte with field mushrooms and persillesky (low-fat)

Ingredients for Entrecôte with field mushrooms and persillesky (low-fat)

Instructions for Entrecôte with field mushrooms and persillesky (low-fat)

To prepare the Entrecôte with field mushrooms and persillesky (low-fat) recipe, please follow these instructions:

For parsley, shallots and mushrooms are cooked wine cloud into a third, after which the broth is added. Cook through and si cloud. Season with salt and pepper, and smooth with a little cornstarch. Style to the page. Fry the mushrooms in butter, and sprinkle with spices. Style to the page.

Sprinkle the steaks with pepper, and fry them in the butter just before serving a few minutes on each side depending on the desired frying.

Flamber with cognac. Take the meat from the Pan, sprinkle with a little salt, and keep warm. Add the roast juice and parsley to the cloud, and warm it through. Warm the mushrooms through, and serve the steaks with the cloud and the other accessories.