Recipe below video.
For two persons:
2 x 200 grams of Premium Entrecôte
1 pack of raisins
2 dl beef broth
2 dl full cream
1/2 dl soy sauce
3/4 bottle of dry white wine
Add wine, raisins, beef broth and soy sauce to a casserole. Bring to a boil and let it simmer under a lid until syrup texture. It takes about 30 minutes.
Strain the sauce, pressing all the goodness out of the raisins.
Pour the sauce back in to the casserole and add cream. Stir and re-heat.
Get your potatoes out of the oven and lightly brush of some of the salt crystals. Leave some.
Season the entrecôte 15 minutes before frying it, using smoked sea salt and black ground pepper. Fry in a hot pan using olive oil. Cook to your liking.
Use a hot plate when finishing this dish. If you don't, the sauce will immediately turn cold, making it a lot less delicious.
Plate the dish and enjoy with a classic red Bordeaux, a Rosso di Montalcino from Italy or a red wine from Cahors, France, with some age.