Lamb Entrecote with Cabernet Sauvignon Sauce

Lamb Entrecote with Cabernet Sauvignon Sauce
MONTES ALPHA CABERNET SAUVIGNON
INGREDIENTS Serves 2
PREPARATION
• Lamb Entrecote
4 x 1000 gr
• Butter
80 gr
• Fresh Rosemary
10 gr
• Cabernet Sauvignon Wine 10 cl
• Beef Demi-Glace
20 cl
• Fine Salt
• Ground White Pepper
Season the lamb with salt and pepper and brown in an ovenproof
skillet with the butter. Add the fresh rosemary and place the skillet
in a 180ºC oven for 15–20 minutes.
Remove the lamb and set aside.
Deglaze the skillet with the Cabernet Sauvignon and reduce by half.
Add the demi-glace, bring to a boil, and season with salt and pepper.
To serve, sauce the plate and arrange the lamb on top.
Accompany with sautéed green onions and steamed asparagus
sautéed in butter.