Entrecot al brandy

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Entrecot al brandy. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Entrecot al brandy is one of the most popular of recent trending meals in the world. It's easy, it's quick, it tastes yummy. It is appreciated by millions every day. Entrecot al brandy is something which I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Entrecot al brandy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Entrecot al brandy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Entrecot al brandy is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Entrecot al brandy estimated approx 45 minutos.

To get started with this recipe, we must prepare a few components. You can cook Entrecot al brandy using 11 ingredients and 3 steps. Here is how you can achieve that.

Estupenda receta para un Domingo

Ingredients and spices that need to be Get to make Entrecot al brandy:

1. 1 entrecot
2. Sal, pimienta, perejil
3. 100 ml Nata de cocinar
4. 1 copa Brandy
5. aceite de oliva
6. Guarnición:
7. Patatas
8. calabaza
9. champiñón
10. sal, pimienta y pimentón dulce
11. Aceite de oliva

Instructions to make to make Entrecot al brandy

1. Para la guarnición, lavaremos las verduras, las pelaremos y cortaremos en dados, menos la patata que antes las herviremos para posteriormente pelarla y trocearla.
   
   Una vez lavadas y troceadas la verduras, la sofreiremos en una sartén con aceite de oliva y a fuego medio, la salpimentamos a nuestro gusto.
   Cuando lo tengamos casi pochado, le añadiremos la patata troceada y ya hervida.
   
   Removeremos un poco y reservaremos hasta que emplatemos a fuego muy bajo.
2. Para la preparación del entrecot.
   
   Cogeremos nuestro filete de entrecot, lo salpimentamos a nuestro gusto, y lo añadiremos a la sartén con un buen chorreón de aceite, a fuego medio alto hasta que lo dejemos sellado por sus caras.
3. Una vez sellado, le añadiremos el brandy y lo dejaremos hasta que el alcohol se evapore, (hasta no huela ha alcohol).
   Cuando el alcohol del brandy se haya evaporado, le añadiremos un buen chorreón de nata para cocinar.
   (Mientras más nata le echemos más salsa saldrá).
   
   Lo dejaremos al fuego unos minutas para que reduzca y se espese la salsa.
   
   Una vez la tengamos a nuestro gusto solo hay que emplatar y añadirle la guarnición que anteriormente habíamos preparado.
   
   Ya solo queda comer y disfrutar.

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