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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 fillet with a wine sauce, shallots and beef broth.
Learn more about Deborah Dana

Ingredients

4 portions
  • 4 shallots, finely sliced
  • 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 shallots in 2 tablespoons olive oil until caramelized (5 minutes).
Add the red wine and allow it to boil until reduced by half. Add the beef broth and allow it to reduce by half again.
Season with salt and pepper to taste. Lower the heat and keep the sauce hot.
Coat the beef steak with the remaining olive oil and season with salt and pepper.
Prepare a grill or skillet and cook the steak for 5 minutes on each side so that it is sealed on the outside and red on the inside.
Remove from grill, cover with foil and allow to rest for 10 minutes.
Cut thick medallions and serve with the wine sauce.

PRESENTATION

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

TIPS

Accompany this dish with a Malbec wine.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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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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