http://www.foodreference.com/html/tentrecote.html

I know this is not a cooking newsgroup however my butcher has discovered a
source of these fantastic entrecotes. These are solid slabs of sirloin steak
weighing 4-5 kilograms. I bought one, sliced it up into 350 gram steaks that
I've frozen. They are divine.

I'm tempted to buy one and roast it whole. Would it work? What do I need to
watch out for?

--
Bob
Kanyak's Doghouse
http://kanyak.com

On Sun, 1 Feb 2004 22:30:02 +0200, "Opinicus" >
wrote:

>http://www.foodreference.com/html/tentrecote.html
>
>I know this is not a cooking newsgroup however my butcher has discovered a
>source of these fantastic entrecotes. These are solid slabs of sirloin steak
>weighing 4-5 kilograms. I bought one, sliced it up into 350 gram steaks that
>I've frozen. They are divine.
>
>I'm tempted to buy one and roast it whole. Would it work? What do I need to
>watch out for?

It will certainly work. It is familiar roasted with its surroundings
as a standing rib roast, which you have probably eaten before. When it
is stripped out you might want to wrap it with fat, but it is marbled.


Rodney Myrvaagnes J36 Gjo/a

The meme for blind faith secures its own perpetuation by the
simple unconscious expedient of discouraging rational inquiry.
- Richard Dawkins, "Viruses of the Mind"