Bart's Recipes
Preheat the oven to 200 degrees Celsius and remove the entrecôte from the refrigerator to bring it to room temperature. Cut the broccoli into florets, clean the mixed mushrooms and cut them into large chunks. Mince the two garlic cloves and have the thyme and rosemary ready.
Spread the broccoli florets on a baking sheet and roast them in the preheated oven until tender, about fifteen minutes. Meanwhile, melt a generous knob of butter in a pan. Add the rosemary and sear the entrecôte on both sides until it reaches the desired medium-rare doneness.
Remove the entrecôte from the pan and let the meat rest for five minutes, preferably loosely covered with aluminum foil. Use the remaining pan drippings, adding a bit more butter if needed, and sauté the garlic and thyme. Add the mushrooms, cook over high heat until golden brown and deglaze with the red wine. Let the liquid reduce briefly.
Slice the rested entrecôte with a sharp knife into even slices. Distribute the roasted broccoli florets onto plates and spoon the sautéed mushrooms with the reduced red wine sauce alongside. Arrange the meat slices with the vegetables and serve immediately.
