Entrecote Hongroise

"As I've said before, I prefer to cook steak in a frying pan because, as some of the precious juices are bound to escape, they can be incorporated into the sauce to give extra body and flavour."
Servings:
2 people

Health Score

High
Medium
Low
7.1 / 10
Medium score

Glycemic Index

Index
28
Low
Load
4
Low

Nutrition per serving:

Calories387.85 kcal19%
Fat19.40 g28%
Carbs13.78 g5%
Sugars6.67 g7%
Protein25.62 g51%
Sodium493.10 mg25%
Fiber2.84 g10%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
28
Low
Glycemic Load
4
Low

Ingredients

2 entrecôte or sirloin steaks weighing about 8 oz (225 g) each, removed from the fridge about 1 hour before you need them
1 tablespoon light olive oil
3 shallots, peeled and finely chopped
1 small red pepper, deseeded and finely diced
6 fl oz (175 ml) red wine
1 level tablespoon half-fat crème fraîche
¼ level teaspoon paprika
a few sprigs fresh watercress, to garnish
salt and freshly milled black pepper

Directions

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