Entrecote Speared With Rosemary in a Red Wine and Honey Sauce

Ingredients

For the beef

• 1 kg entrecote beef
• fresh coarse ground black pepper
• olive oil, to taste
• fresh rosemary sprig
• olive oil, for stove-top grilling
• coarse salt

For the sauce

• 400 ml red wine
• salt and pepper
• 1 cup beef broth
• 1/2 cup honey
• 4 sprigs fresh rosemary, finely minced
• 1-2 tablespoon cornflour, mixed in a little
• wine or 1 tablespoon water

Directions

1. 1

   Cut most of the fat off the meat and slice into largish chunks (bigger than a bite).

2. 2

   Place in a bowl with the olive oil and pepper and give it all a good massage.

3. 3

   Spear two pieces of meat on each rosemary sprig.

4. 4

   Prepare the sauce by mixing all the ingredients together in a pot and bring to the boil.

5. 5

   When the sauce has been reduced by half, add the cornflour liquid. Stir until combined and the sauce has thickend a tiny bit. Remove from the flame.

6. 6

   Place a stove-top grill pan over high heat for 7 minutes, until smoking. Add some olive oil.

7. 7

   Grill the meat for a few minutes on each side, sprinkling each side with some of the coarse salt. Remove to a plate to rest for a minutes.

8. 8

   Drizzle the meat with the sauce and serve.