Heat 1 tsp butter in the saucepan, add shallots and stir for 3-5 minutes.
2-3 tsp butter, 2 shallots
Pour wine in the saucepan and bring to the boil. Simmer until reduced in half.
1 cup dry red wine
Add stock, bring to boil and simmer until reduced in half.
2 cups beef stock
Remove the saucepan from heat, stir in leftover butter and thyme, salt and pepper.
1 tsp thyme, ½ tsp salt, ½ tsp pepper
Add gelatin and butter. Stir in until dissolved.
2-3 tsp butter
Cook the steaks
Brush the grill pan or regular pan with oil and heat it on high.
1/2 tsp vegetable oil
Grill each steak 3 minutes per side to medium cooked.
2 entrecote steaks*
Let the steaks rest for 5 minutes.
Cook potatoes
Add leftover fat from cooking the steaks and 2 tsp butter to the pan. Put it on medium heat.
5 tsp butter
Add potato slices to the pan (don't overcrowd it). Fry on medium heat until edges brown, flip and cook 2 minutes more.**
2 potatoes
Add more butter and cook another batch, if needed.
Serving
Serve potatoes with steak. Add red wine sauce with shallots on top of the meat. Sprinkle some parsley on top. Enjoy!
1 tbsp fresh parsley, chopped
Video
Notes
*Entrecote is a premium beef cut cut from the rib area. If you can’t find entrecote, look for the boneless ribeye steak, Scotch fillet or sirloin. The steak should be cut about 1 inch thick or 2,5 cm. ** Put fried potato slices on the paper towel to absorb the excess fat.