Home > Recipes > Entrecôte Hongroise

Entrecôte Hongroise

Ingredients

2 sirloin steaks, remove from fridge about 1 hour before you need them
1 tbsp light olive oil
3 shallots, peeled and finely shopped
1 small red pepper, de seeded and finely diced
6 fl oz (175ml) red wine
1 tbsp half-fat creme fraiche
1/4 teaspoon paprika
A few sprigs fresh watercress, to garnish salt and freshly milled black pepper

Method

First of all heat half the oil in the frying pan over a high heat, then fry the chopped shallots and pepper until they're softened and tinged dark brown at the edges - about 6 minutes - and remove them to a plate. Now add the remaining oil to the pan and, keeping the heat high - the pan should be as hot as you dare - season the steaks with coarsely milled black pepper, but no salt yet, as this encourages the juices to come out. Now add the steaks to the hot pan and press them gently with a spoon so that the underneath is seared and becomes crusty.

Cook the steaks for about 3 minutes each side for medium, 2 for rare and 4 for well done. Then about 2 minutes before the end of the cooking time, return the shallots and peppers to the pan, pour the mine around the steaks and, still keeping the heat high, boil until reduced and syrupy. Then add the creme fraiche and stir it into the sauce, then season with salt and sprinkle in the paprika. Serve the steaks on hot plates with the sauce spooned over and garnish with watercress. They're lovely served with jacket potatoes and salad.