Grilled sirloin steak with carrot puree and mushroom gravy

Name: grilled sirloin steak with carrot puree and mushroom gravy
Total time: 18 min
Yield: 4
Ingredients: 4 prime rib; 2 tablespoon oil; 1 onion; 1 teaspoon five spice powder; 400 gram root; 200 milliliters orange juice; 200 gram mixed mushroom; 2 spring / forest onion; 100 milliliters Christmas wine; 100 milliliters Red wine; 100 milliliters cattle fond; 100 milliliters Beef broth

Ingredients

4 prime rib
2 tablespoon oil
1 onion
1 teaspoon five spice powder
400 gram root
200 milliliters orange juice

200 gram mixed mushroom
2 spring / forest onion
100 milliliters Christmas wine
100 milliliters Red wine
100 milliliters cattle fond
100 milliliters Beef broth

Directions

Remove the meat from the refrigerator and allow it to come to room temperature.
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.
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.
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.