Entrecote Westmorland Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientCauliflower
Ingredients
| Cauliflower | 1 Small | |
| 4 entrecote steaks | ||
| Seasoned salt | 1 1/2 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Oil for deep frying | ||
| Salt | 1 Teaspoon | |
| Brown sauce | 1 1/4 Cup (16 tbs) (Sauce) | |
| 4 teaspoons prepared mild mustard | ||
| White wine | 5 Tablespoon (Sauce) | |
| Brandy | 5 Tablespoon (Sauce) | |
| Sprig parsley | ||
Directions
Wash the cauliflower and break into flowerets.
Trim the steaks and rub with the salt, pepper and mustard.
Heat 4 tablespoons of the oil in a frying pan and fry the steaks for 3 minutes on each side.
Remove and keep warm.
Heat the rest of the oil in a deep fat fryer and deep fry the cauliflowerets for 6 minutes, until golden brown.
Drain on paper towels and sprinkle with salt.
Place the cauliflower with the steaks.
Heat the sauce, add the mustard, wine and the brandy and cook for 2 minutes.
Pour over the steaks and serve with the cauliflowerets.
Garnish with parsley.
Trim the steaks and rub with the salt, pepper and mustard.
Heat 4 tablespoons of the oil in a frying pan and fry the steaks for 3 minutes on each side.
Remove and keep warm.
Heat the rest of the oil in a deep fat fryer and deep fry the cauliflowerets for 6 minutes, until golden brown.
Drain on paper towels and sprinkle with salt.
Place the cauliflower with the steaks.
Heat the sauce, add the mustard, wine and the brandy and cook for 2 minutes.
Pour over the steaks and serve with the cauliflowerets.
Garnish with parsley.
Chef
