BEEF STEAK SLICES WITH ONION SAUCE & RED WINE


  • 1,32 lbs piece of beef tenderloin, julienned
  • Flour to dip the tenderloin
  • 20 shallot onions
  • 0,22 lbs  butter
  • 1 tablespoon of olive oil
  • 1 teaspoon brown sugar
  • 1 teaspoon of red wine
  • 1/2 teaspoon of water
  • 1 1/2 teaspoons flour
  • 6,72 oz  cream
  • Salt and pepper
  • 4 baked potatoes
  • Oil for frying

Slice the potatoes into thin, matchstick-like shapes and soak them in water for a while. Dip the tenderloins in flour and remove excess flour. Heat the butter and olive oil in a pan. Add the shallots and when it turns a little pink, add the sugar and caramelize it. Add the red wine with the onions, add the powdered domiglass and the flour and add the water. After it thickens slightly, add the cream. Cook for 2 more minutes and season with salt and pepper. Remove from the stove. Take the potatoes out of the water, drain and dry. Fry the potatoes in sunflower oil. Fry the floured tenderloin pieces in a pan with a little oil. Place the tenderloins on a plate, pour the onion sauce over it. Serve by placing matchstick potatoes in the middle.

 

ENJOY YOUR MEAL


 

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