Recipe for Entrecote Vigneronne - Modern British 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 tbl Clarified butter
2 x 225 g entrecote steaks
2 tbl Unsalted butter
2 tbl Finely chopped shallots
150 ml Red wine, (preferably Bordeaux)
100 ml Veal/chicken stock
6 x Rock oysters, shucked and stored in their juice
1 tbl Chopped parsley
----------------- CELERIAC AND HORSERADISH COM ----------------
2 tbl Butter
1/2 x Celeriac, peeled and finely shredded
Instructions:
Instructions: To clarify the butter, melt unsalted butter in a saucepan and pour off the clear liquid, discarding the milky solids.

Heat the clarified butter in a heavy frying pan. Season the steaks and fry over a medium heat for approximately 5 minutes on each side. Remove and keep warm.

Tip out the excess fat, add the unsalted butter and the shallots, and cook gently for 5 minutes. Then add the red wine and reduce by half.

Add the stock and reduce by half. Check the seasoning, slip in the oysters and their juices and simmer gently for approximately 30-40 seconds. Stir in the parsley.

For the celeriac and horseradish compote, melt the butter in a small saucepan and add the celeriac. Season and add a splash of water. Cover and cook slowly for 15 minutes. Check the seasoning and stir in the horseradish.

To serve, place each steak on a large plate, top with the oysters and pour over the sauce.

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