Recette - Entrecôte à l’époisses-en
- 8 rib steaks each one of 150 g
- 80 g of shallots
- 80 g of butter
- 40 cl of double thick cream
- A 250 g of Époisses
- Fine salt and ground pepper
- 15 cl of white wine (from Burgundy, if possible)
Peel and mince the shallots.
Carefully mix the Époisses and double cream.
Grill the rib steaks with butter as desired, then remove from the pan.
Sweat the shallots in the same pan.
Deglaze with white wine.
Reduce until nearly dry.
Add the Époisses and cream mixture and let it reduce until you get a thick sauce. Season according to your taste.
Drizzle the rib steaks with the sauce.
This recipe can be made with any type of grilled beef (tournedos, faux-filet, beefsteak), To be accompanied with a well-structured red Burgundy wine: Irancy, Pommard, for example.