Entrecôte in Creamy Pepper Sauce with Brussels Sprouts

Entrecôte with pepper sauce and Brussels Sptrouts
A classic dish works always.

We wanted a steak. A pepper steak! Since there was some Creamy Potatoes as leftovers from previous night we decided to use them as a side dish. Also, February is the season for Brussels sprouts so we had some of those, too. They are best served steamed with a knob of butter and pinch of salt.

I went to our local butcher to get a solomillo de vacuno, a fillet steak, but as I was dropping by at the butcher shop late in the evening, all fillets were sold out for the day. The butcher, however, had stashed some matured entrecôtes for himself, but he was willing sell them to me anyway. What a great service!

Entrecôte is even better than a proper fillet, if treated correctly. When grilled, the fat in entrecôte brings flavor and moisture to the steak. And for these steaks it was obvious that they were aged properly. However, we wanted some extra flavor in the steaks, so we made a marinade for them. And a creamy sauce. And some Brussels sprouts. And along with the leftover potatoes.

Ingredients for Pepper Entrecôte Marinade for 4 Servings

  • 4 entrecôtes – entrecott
  • a splash of olive oil – aceite de oliva
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • ground green pepper – pimienta verde
  • sprigs of thyme – ramitas de tomillo 
  • a splash Jerez vinegar – vinagre de Jerez
  • couple tablespoons of honey – miel
  • a clove of garlic – diente de ajo

Mix olive oil, salt, ground black and green pepper, thyme, vinegar and sliced garlic cloves in a bowl. Check the taste and add salt, pepper, honey or vinegar, if needed. The truth is that if the marinade tastes good, the steak will taste good. Place the steaks in the marinade and put in the fridge for at least an hour. You may marinate them overnight, too. They only get more tender.

Place steaks at room temperature at least an hour before grilling. First use paper towel to dry excess marinade and season with salt on both sides. If the fat edge on the steaks is thick, make slices to avoid curling when grilling. Grill on medium-low heat (this is different from grilling other cuts because we want the fat to melt). It usually takes 3-5 minutes per side on medium-low heat to make the steaks medium – depending on the thickness of the steaks, of course. After grilling turn the grill off and let the steaks rest there at least 10 minutes before serving and season with generous amount of ground black and green pepper. Don’t season with pepper before grilling because pepper burns in the grill.

Ingredients for Pepper Sauce for 4 Servings

  • 5 dl (2 cups) double-cream – nata cocina
  • 2-3 teaspoons of Dijon mustard – mostaza Dijon
  • 0,5 dl (0.2 cups) soy sauce – salsa de soja
  • 4 tablespoons of cream cheese – queso fresco
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • ground green pepper – pimienta verde
  • parsley – perejil

Mix cream, Dijon, soy sauce and cream cheese in a sauce pan and bring it to boil. Let is simmer slowly and season with salt and peppers. Taste and add seasoning and Dijon, if needed. When it’s been simmering for 15 minutes, add some chopper parsley and serve with the steaks and some steamed Brussels sprouts. The Brussels sprouts are cooked within 15 minutes. Season them with butter and salt.

¡Buen provecho!

 

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