Entrecôte with Oxtail Sauce and Boiled Vegetables

INGREDIENTS:

Number of servings

Servings: 6

List of ingredients

One 5 ½ lb. (2 ½ kg) entrecôte

Salt

Cold-pressed rapeseed oil

Oxtail sauce

Boiled vegetables to serve

PREPARATION:

• Pre-heat the oven to 570 Fahrenheit (300 Celsius).

• Place the meat in the oven until it becomes nice and brown all over, approx. 20-23 minutes. Lower the temperature to 390 Fahrenheit (200 Celsius). Insert a thermometer into the meat at its thickest point. Allow the meat to continue roasting for 1.5-2 hrs, until the core temperature is somewhere between 136-140 Fahrenheit (58 and 60 Celsius) for medium. Remove the meat from the oven and allow it to stand for 20 minutes before cutting it.

• Serve with oxtail sauce (see related recipe) and boiled vegetables.