quatre entrecôtes

six belles échalotes

chapelure

un verre de vinaigre de vin

trois verres de vin blanc

sel

poivre

beurre

estragon

Préparer une marinade composée du vin blanc, du vinaigre de vin, des échalotes hachées, de sel et de poivre. Laisser la viande y mariner de trois à cinq heures. Égoutter et sécher les pièces au bout de ce délai.

Faire rapidement griller les entrecôtes légèrement huilées sur des braises vives pour bien les saisir. A ce point de la cuisson, elles doivent rester bleues ou saignantes (ou juste à point si on aime la viande très cuite).

Faire bouillir la marinade environ cinq minutes, et y incorporer 250 grammes de beurre frais, et une cuiller à soupe d'estragon haché.

Enlever les entrecôtes du feu, les passer dans la chapelure, et les remettre sur le gril rapidement pour dorer cet enrobage. Les servir alors accompagnées de la sauce préparée avec la marinade.

• The kilkar steak

This traditional Irish receipe is very famous and delicious, and very easy to realise. It takes a large piece of time, but you will not regret your efforts.

Take a calf, who is a young bull. Cut the calf's bollocks in order to get a young beef. Put the beef in an open field, and let it eat a lot of the famous Irish green grass. Every day, take a walk on the field, and explain to the beef that it would be a good guy if it correctly eats its generous grass.

In addition, it must drink each week at least eleven pints of stout beer, just like Japaneese beefs, destinated to Sumo's fatty monsters. You will easely remark that it will enjoy this drink, and that it will improve its harmonious development.

When you consider that the beef is at point, kill it without any kind of hesitation. After, you take or a piece of false-net, either a piece of between-rib. Eventually, a piece of slice may be utilised.

Get some onions, take off their peal, and cut them in many little pieces. Put them in a large pan, and begin to hot them. When they have taken some color, put immediatly the steaks with them in the pan, and cook quickly on each face.

Drop some beer in the pan, and let it inside with the steaks about three minutes more. After this delay, put the steaks keeping warm in an oven, and increase the fire under the pan in order to reduce the sauce.

Drop this reduced sauce in the service's plate, where you have kept the steaks warms, and add some pepper and a smoke of salt.