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Deborah

Deborah Dana

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Recipe of Beef with wine and Echallots
Deborah

Deborah Dana

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Recipe of Beef with wine and Echallots
Recipe

Beef with wine and Echallots

1 h
Not so easy
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A rich beef filet with a wine sauce, echallots and beef broth.
Learn more about Deborah Dana

Ingredients

4 servings
  • 4 pieces of shallot chopped into thin slices
  • 4 spoonfuls of olive oil
  • 1 Cup of Red wine
  • 1 Cup of beef broth
  • 1 beef (750 grams)
  • 1 tablespoon of Butter
  • to taste of black pepper to taste

    Preparation

    In a medium saucepan brown the echalots in 2 tablespoons of olive oil until caramelized (5 minutes).
    Add the red wine and allow it to boil until it is reduced by half. Add the beef broth and allow it to reduce again by half.
    Season with salt and pepper to taste. Lower the heat and keep the sauce warm.
    Cover the beef filet with the remaining olive oil and season with salt and pepper.
    Prepare a grill or pan and cook the steak 5 minutes on each side so that it is sealed on the outside and red on the inside.
    Remove from the grill, cover with aluminum foil and allow to rest for 10 minutes.
    Cut thick medallions and serve with the wine sauce.

    PRESENTATION

    Serve with asparagus boiled with a dressing of olive oil, lemon and salt.

    TIPS

    Accompany this dish with a Malbec wine.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    85.0
    kcal
    4.2%
    Carbohydrates
    1.9
    g
    0.6%
    Proteins
    1.1
    g
    2.2%
    Lipids
    3.1
    g
    4.7%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.4
    g
    0.4%
    Cholesterol
    8.1
    mg
    2.7%
    Esha
    Rate this tip
    Ratings (2)
    Rod Roldan
    31/03/2019 08:22:27
    Muy rica
    Lupita Juarez
    07/01/2018 02:25:34
    Deliciosa!!

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