Charolais Entrecôte with Red Wine Sauce golden and savory

1 One hour before eating, remove your meat from the refrigerator.

2 Half an hour later, heat your pan with a drizzle of oil and a knob of butter. When the mixture is almost smoking, place your entrecote and cook 2 minutes on each side, which should be well marked. Turn off the heat and slide an inverted plate under your meat (so it doesn't take on the heat). Scatter a few crystals of fleur de sel, a little cracked pepper, and a small knob of butter over it, and place a piece of parchment paper on top for at least 15 minutes of resting.

3 In a saucepan, put a small knob of butter and slowly sweat your shallots, covered. When they become translucent, add the red wine and let it reduce by two-thirds. Then pour in the veal stock and cook for another 5 minutes. Test the seasoning and add the sautéed mushrooms. Cover and turn off the heat.

4 At mealtime, slice your entrecote into 6 thick slices (3 per plate). Bring the sauce to a boil, adding the juice released by your meat, then pour the hot sauce over your meat pieces so you can serve them hot.
Serve with the garnish of your choice: fondant potatoes, soufflé potatoes, or simply sautéed.
*I could not help but (smiles) choose this Charolais meat since I am an alderman initiated at Saulieu with Mrs. Dominique Loiseau at the Gourmet Brotherhood of the Charolais Embassy so that we may spread the good word throughout the world.