In the Emmental, “chilter” is the name given to young boys who pay nightly visits or go out on adventures and pranks. Chilter slices are tender entrecotes, doused with a “Chelleli begaehrter Chruetersosse” and baked slightly “bruenlich”. They are served with bacon potatoes.
Season the entrecotes with salt and pepper. Roast in hot oil on both sides to your liking. Arrange on plates, pour hot chilter sauce over and bake briefly.
Chiltersauce: bring cream to boil, add all remaining ingredients, bring to boil repeatedly, simmer for five minutes. Season to taste.
Preserve fresh “Gartechruetli”: mix oil, salt and kitchen herbs well, fill into jars with lids and put in the refrigerator. Keeps for about 1 year.
Our tip: Use bacon with a fine, smoky note!
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