Victoria Cherniag Ruiz

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Victoria Cherniag Ruiz

Steak in Wine Sauce with Artichokes and Almonds

Name: Steak in Wine Sauce with Artichokes and Almonds
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Internacional
Ingredients: 2 1/2 cups beef bouillon, Campbells; 1/4 cups ketchup; 1/2 cups Red wine; 2 tablespoons cornstarch, dissolved in red wine; 1 tablespoon dry sherry; 8 fillet mignon, 120 grams each; 1/2 cups almond, peeled and filleted throughout; 6 artichoke hearts, clean and sliced delgaditos; olive oils; 1 cup fresh mushroom, filleted

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Victoria Cherniag Ruiz

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A great recipe for filet mignon prepared with red wine sauce with sliced artichokes, almonds and sliced mushrooms .

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Ingredients

8 portions

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Preparation

In a saucepan concentrate the consommé with ketchup and wine. Put on high heat to let it boil.

The cornstarch is dissolved in a bowl and mixed with a little wine.

Add the dissolved cornstarch to the pan and let it boil until it thickens a little. He puts on sherry.

If the almond is not peeled, put it to soak with boiling water to make it easier to peel. They are peeled and filleted.

The artichoke hearts are broken delgaditos like the mushrooms.

In a pan with butter fry the almonds first until they are golden brown and remove. Then the artichoke hearts are fried and removed from the pan. Finally the mushrooms are fried.

Vegetables and almonds are added to the prepared sauce.

In a pan, put a little olive oil and a little butter and fry the steaks. They turn and allow themselves to cook according to the desired term.

To serve it, place the steak on the plate and serve the sauce with artichokes, mushrooms and almonds on top.

A whole filter can be used. The key is to seal it on the stove so that it takes a golden color. Put in a pyrex and let it cool. Since this cold is sliced. The oven is preheated very strong and just before serving it goes into the oven. Finally, put on a platter and bathe with the sauce prepared.