RECIPE ENTRECOTE WITH RED WINESAUCE
Recipe for a classical French dish, beef with red wine sauce.
Meat dishes from France for 4 persons, suitable for for christmas and other holidays.
Ingredients
- 5 oz. butter, ice cold
- 1 tsp honey
- 1/2 cup red port
- 1 1/4 cup red wine
- 2 cups beef stock (concentrated)
- 2 small onions, chopped
- 5 sprigs parsley, chopped
- salt, pepper to taste
- 4 entrecotes/ribeyes
Preparation
Melt 1 tsp butter in sauce pan and add honey simmer for a few secs on low heat, pour in port, wine and stock and reduce to about 1 cup.
Saute onion in 1 tsp butter for 2 minutes, take of heat and stir in parsley, bring to taste with salt and pepper.
Melt 2 oz. butter and sprinkle meat with salt and pepper. Pan fry until your liking, 5-7 minutes for pink. Turn halfway.
Cube the rest of the butter and whisk in sauce (of heat), bring to taste with salt and pepper.
Drizzle some sauce on 4 hot plates, then the meat and on top some of the onion-parsley mixture.
Serve with potatoes au gratin and steamed green beans.
Saute onion in 1 tsp butter for 2 minutes, take of heat and stir in parsley, bring to taste with salt and pepper.
Melt 2 oz. butter and sprinkle meat with salt and pepper. Pan fry until your liking, 5-7 minutes for pink. Turn halfway.
Cube the rest of the butter and whisk in sauce (of heat), bring to taste with salt and pepper.
Drizzle some sauce on 4 hot plates, then the meat and on top some of the onion-parsley mixture.
Serve with potatoes au gratin and steamed green beans.