Entrecote Speared With Rosemary In A Red Wine And Honey Sauce - cooking recipe

Ingredients

For the beef
1 kg entrecote beef
fresh coarse ground black pepper
olive oil, to taste
fresh rosemary sprig
olive oil, for stove-top grilling
coarse salt
For the sauce
400 ml red wine
salt and pepper
1 cup beef broth
1/2 cup honey
4 sprigs fresh rosemary, finely minced
1 -2 tablespoon cornflour, mixed in a little
wine or 1 -2 tablespoon water

Preparation

Cut most of the fat off the meat and slice into largish chunks (bigger than a bite).
Place in a bowl with the olive oil and pepper and give it all a good massage.
Spear two pieces of meat on each rosemary sprig.
Prepare the sauce by mixing all the ingredients together in a pot and bring to the boil.
When the sauce has been reduced by half, add the cornflour liquid. Stir until combined and the sauce has thickend a tiny bit. Remove from the flame.
Place a stove-top grill pan over high heat for 7 minutes, until smoking. Add some olive oil.
Grill the meat for a few minutes on each side, sprinkling each side with some of the coarse salt. Remove to a plate to rest for a minutes.
Drizzle the meat with the sauce and serve.