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Entrecote Westmorland Recipe
|Seasoned salt||1 1⁄2 Teaspoon|
|Black pepper||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
|Brown sauce||1 1⁄4 Cup (20 tbs)|
|Mild mustard||4 Teaspoon (Prepared)|
|White wine||5 Tablespoon|
|Parsley sprigs||3 (For Garnish)|
Calories 1061 Calories from Fat 681
% Daily Value*
Total Fat 75 g115.8%
Saturated Fat 29 g145%
Trans Fat 1.8 g
Cholesterol 210 mg
Sodium 1634.2 mg68.1%
Total Carbohydrates 26 g8.7%
Dietary Fiber 4.2 g16.9%
Sugars 15 g
Protein 58 g116.5%
Vitamin A 3.4% Vitamin C 113.6%
Calcium 5.3% Iron 37.9%
*Based on a 2000 Calorie diet
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.