Double beef entrecôtes with port-dried tomato cream sauce

01. December 2015

Something special for the holidays

Swiss Multiply: For 4 persons

Preparation time: 40 minutes
Cooking time: 50 minutes


  • 2 double entrecôtes @ 350 g, top quality
  • Salt, freshly ground pepper
  • 20 g groundnut oil
  • 60 g tomatoes in oil, drained
  • 25 g olive oil
  • 15 g shallots, peeled
  • 4 g garlic, peeled
  • 80 g white port
  • 150 ml brown gravy
  • 100 ml cream
  • 5 g lemon juice
  • 1 tbsp chives, chopped finely

Preparatory work

  • Finely chop shallots and garlic
  • Cut dried tomatoes into fine strips
  • Pre-heat oven to 80°C


Season beef steak with salt and freshly ground pepper. Heat groundnut oil in a frying pan, fry entrecôte evenly on both sides.

Then place on a rack with a tray under it and cook in the oven at 80 °C until it reaches the degree of doneness required (meat thermometer rare 54°C/ medium 58°C). The cooking time for rare is approx. 40 minutes.

In the meantime pour away the excess groundnut oil, add olive oil, then shallots and tomato strips and cook lightly. Douse with port, reduce by one half, then add the gravy and allow to simmer until it reaches the desired consistency.

Shortly before serving, add the liquid cream, season to taste and finish off with the chives.

Cut open the double beef entrecôte across the grain and arrange elegantly on a plate. Place the sauce next to the fish or serve separately in a sauce boat.


Serve with potato-truffle gratin and glazed seasonal vegetables.

Rudolf Lehmann

Double beef entrecôtes with port-dried tomato cream sauce

* incl. VAT, plus shipping