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ROBTX99
Grilled sirloin steak with carrot puree and mushroom gravy
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Ingredients
Directions
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Remove the meat from the refrigerator and allow it to come to room temperature.
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Heat 1 tablespoon of oil and fruit the onion glassy. Add the five spice powder and fry with it. Add the carrot and orange juice and cook covered until done. Puree afterwards.
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Heat the rest of the oil and fry the mushrooms on a high setting for 3 minutes. Add the spring onion and cook briefly. Season with salt and pepper. Extinguish the mushrooms with the wine and beef fondue and bring to the boil.
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In the meantime, heat a grill pan and sprinkle the meat with salt and pepper. Grill the meat on both sides in 2-3 minutes. Serve the entecotes with the carrot puree and mushroom gravy.
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Nutrition
325Calories
Fat22% DV14g
Protein52% DV26g
Carbs6% DV17g
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