Entrecôte with red wine sauce
- Remove the meat from the refrigerator about 1 hour before cooking and let it come to room temperature. Preheat the oven to 150 °C. Dab the meat dry and season with salt and pepper.
- Heat the oil in a carbon steel frying pan with the sprigs of thyme. Brown the entrecôte on both sides in about 2 minutes on a high heat. Turn halfway. Remove the entrecôte from the pan and place on an oven tray and cook for 10 minutes in the oven*.
- Deglaze the pan with the red wine and beef stock and reduce by half. Remove the pan from the heat and stir in the butter. Season the sauce with salt and pepper. * You can check the core temperature with a thermometer. For the meat to be medium, the temperature must be 55 °C. For well-done, the temperature must be 65 °C.