For these festive times, treat your family to this delicious beef steak accompanied by a creamy mustard sauce; it is very easy to prepare and a recipe full of flavor.
1 kilo beef tenderloin, in medallions, without fat
3/4 cups white wine, to cook the meat
2 sprigs fresh rosemary, to cook the meat
2 tablespoons Oli Olive Oil Nutrioli®
1/2 cups old style mustard, for the sauce
1/4 cups mustard, for the sauce
1/4 cups white wine, for the sauce
1/4 cups reduced fat cream, for the sauce
salt
pepper
1 cup new potatoes, boiled, with rosemary, to accompany
1 cup citrus salad, to accompany
Preparation
25 mins
45 mins
Low
Heat Nutrioli® Olive Oil in a skillet and sear the steak for 5 minutes on each side, seasoning with salt and pepper. Remove and place in an oven-safe dish.
Add the white wine and rosemary sprigs to the beef steak. Cover with aluminum foil and bake at 180 °C for 15 minutes or until it reaches your desired doneness.
Add Nutrioli® Olive Oil to a skillet, and when hot, add the whole grain mustard and mustard. Mix and let cook for 2 minutes on low heat. Add the white wine and let reduce for 10 minutes. Add the cream, season with salt, pepper, and cook for 5 more minutes on medium heat or until thickened. Set aside.
Take the meat out of the oven and let it rest for 15 minutes. Serve the beef steak with creamy mustard sauce on a platter and accompany with potatoes and citrus salad.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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