Grilled Green Beef and winter vegetables with red wine sauce

Grilled Green Beef and winter vegetables with red wine sauce

Meat
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Preparation time
30min
Cooking time
30min
Serving(s)
2

Preparation time: 30 minutes & cooking time. Difficulty: 3/5. For servings: 2. Luxembourg BIO Beef.

Ingredients:

2
organic entrecôte or onglet steaks
*
Seasonal organic vegetables of your choice: fennel, carrots, mushrooms, onions, garlic, radish
For the sauce:
4
shallots (very finely chopped)
400
ml red wine
100
g butter
*
Olive oil
*
Guérande sea salt
*
Freshly ground black pepper
1
teaspoon pink peppercorns
1
tablespoon flour

One hour before you want to start cooking, take the meat out of the fridge and remove the packaging.

Peel the vegetables and cut them up.

For the sauce: In a medium-sized pan, sweat the shallots. Add the wine and reduce over a low heat for about 35 minutes. Season with salt, pepper and pink peppercorns. Take another pan and melt the butter. Stir in the flour over the heat for 2-3 minutes. Gradually add the wine sauce to this roux and cook for a few minutes. If necessary, adjust the seasoning and then keep the sauce warm.

For the vegetables: Heat a frying pan with a drizzle of oil over a medium heat. Fry the vegetables, starting with those which take longer to cook. Please note that the vegetables should be fried and should not cook in their juices.

For the meat: Heat another frying pan over a very high heat. Fry the meat on both sides, cooking it how you like it. Leave the steaks to rest for 10 minutes, covered with foil. Season to taste and serve immediately.

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Grilled Green Beef and winter vegetables with red wine sauce

Preparation time: 30 minutes & cooking time. Difficulty: 3/5. For servings: 2. Luxembourg BIO Beef.