This recipe for beef steak in blackberry sauce with Roquefort slices and arugula salad will be amazing when you want to impress your guests. We highly recommend it.
1 jar blackberry sauce with extra special mulatto chili
1 glass red wine, (optional)
arugula salad
Preparation
45 mins
0 mins
Medium
Preheat the oven to 180ºC.
Dry and season the steak with salt and pepper, heat a cast iron skillet over high heat, add a tablespoon of corn oil and two tablespoons of butter, and sear the steak well on all sides (approximately 5 minutes).
Remove the steak from the skillet, pour in the glass of red wine and reduce by half, add the blackberry sauce with extra special mulato chili, turn off the heat, and cover the skillet. Place the steak in a baking dish and bake uncovered for approximately 20 minutes, then remove and let rest for 10 minutes.
In that time, heat the blackberry sauce with extra special mulato chili over high heat for two minutes and pour it over the baking dish where the meat was roasted, mixing very well with the burnt juices trying to clean the baking dish.
Cut the steak into 2-centimeter medallions, place them on a plate, drench with the sauce, and cover with a slice of Roquefort cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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