Entrecôte with Mushroom Potato Side

I seldom prepare beef steaks. So many people love their beef rare or medium rare. 

That is not the way I like my steak. I prefare well done, or 58 C central meat temperature.

Entrecôte was on "sale" at my local butcher. 

I ate it with a mushroom potato side dish and a Port wine glaze sauce.

280 g Entrecôte, salt, pepper, canola oil, 1 tbsp butter

6 button mushrooms, 2 king oyster mushrooms, 2 medium potatoes, salt, pepper, parsley, 1 tsp honey, oil

75 ml red Port wine, 2 tsp ketchup manis, 2 cloves of garlic

Heat up the oven to 180 C.

Peel the potatoes and cook them until done. Drain. Clean and chop the mushrooms.

Get the beef out of the fridge 1 hour before you start cooking. Season with salt before  you put it in the pan on high heat for 2 min on each side. Add a tbsp of butter on top an put it in the oven for 8 min. Get it out, turn the heat off, leave the oven door open for 3 min. Let the beef rest in the open oven for 5 min.

Use the pan from the Entrecôte and add a little more oil and toss in the mushrooms. Give them 5 min. Season and add the potato slices. After 3 more min, add the parsley and drizzle the honey over.

In a small pot press in the garlic. Add Port and Ketchup manid and reduce down to a syrup

 Take off the heat and add cold butter chunks.