Entrecote Speared With Rosemary In A Red Wine And Honey Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 16
• 1 kg entrecote beef
• fresh coarse ground black pepper
• olive oil, to taste
• fresh rosemary sprig
• olive oil, for stove-top grilling
• coarse salt
• 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

Recipe

• 1 cut most of the fat off the meat and slice into largish chunks (bigger than a bite).
• 2 place in a bowl with the olive oil and pepper and give it all a good massage.
• 3 spear two pieces of meat on each rosemary sprig.
• 4 prepare the sauce by mixing all the ingredients together in a pot and bring to the boil.
• 5 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.
• 6 place a stove-top grill pan over high heat for 7 minutes, until smoking. add some olive oil.
• 7 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.
• 8 drizzle the meat with the sauce and serve.