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Deborah

Deborah Dana
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Recipe of Beef with wine and Echallots
Recipe

Beef with wine and Echallots

1h
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A rich beef filet with a wine sauce, echallots and beef broth.
Learn more about Deborah Dana

Ingredients

4 portions
  • 4 shallots, chopped into thin slices
  • 4 tablespoons olive oil
  • 1 cup Red wine
  • 1 cup beef broth
  • 1 beef, (750 grams)
  • 1 tablespoon butter
  • to taste 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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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