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Beef muscles with red wine sauce

Beef muscles with red wine sauce


Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Beef muscles with red wine sauce:

Heat the butter and oil in a pan. Add the meat and fry on both sides for 2-4 minutes. Add the garlic and mustard followed by the red wine and simmer for 15 minutes on low heat. Mix the soup with the flour and add to the pan then mix well in the sauce and leave until it thickens a little. Add thyme and sour cream, mix well and leave on the fire for 2-3 minutes. Serve the dish with mashed potatoes.


Beef muscles with red wine sauce - Recipes

600 g beef muscles about 4 cm thick
60 ml dry red wine
125 ml chicken or beef soup
15 ml olive oil
2 small sprigs of green thyme
1 branch of green rosemary
Salt and freshly ground pepper to taste.

This recipe is a nice way to prepare a beef steak for two people: ask the butcher to cut the meat for the steak into thicker slices than usual, fry it with a little oil, bake it in the oven and then slice it thinly. The juices in the pan are used to create a simple and rich sauce that will accompany the steak.

Preheat an oven to 200 ° C.

Season the meat generously with salt and pepper. Break the rosemary leaves from the twig and press on the meat. Heat the olive oil on the stove over medium to high heat, in a frying pan that can withstand the oven. Put the meat in the pan and fry for about 1 minute on each side.

Transfer the pan to the oven and leave for 10-12 minutes for a medium-rare steak or until the steak is to your liking. You can test how well the meat is made by using a meat thermometer. Transfer the steak to a mincer, cover with aluminum foil and leave for 10 minutes.

Meanwhile, add the wine, soup and thyme over the juices left in the pan and put on medium heat to high. Mix the sauce from the pan with a wooden spatula, taking care to cool the pieces of meat on the pan, and leave it on the fire until the liquid reduces its volume by half. Season the sauce with salt and pepper and remove the thyme sprigs.

Slice the steak perpendicular to the muscle fibers. Place the steaks on heated plates and pour a little sauce on top.

Note: The proportions in this recipe are for 2 larger portions of steak but by using thicker slices of meat we have better results - wide steaks cooked perfectly with a less cooked interior. You can keep the remaining steak for breakfast or for mixing in a salad. It can be stored in the refrigerator for up to 3 days, or you can keep it for up to a month if you freeze it.


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A delicious combination of ingredients, in a dish with which you can conquer any guest: "Rossini beef with red wine sauce, foie gras and baby spinach".

Rossini beef with red wine sauce, foie gras and baby spinach

A delicious combination of ingredients, & icircntr a dish with which you can conquer any guest: & rdquoRussini beef with red wine sauce, foie gras and baby spinach & rdquo.

Ingredients for Rossini beef with red wine sauce, foie gras and baby spinach

  • 1 kg of beef muscle
  • 750 ml semi-sweet red wine
  • A few sprigs of rosemary
  • 400 gr baby spinach
  • 600 g butter
  • 1 clove of garlic
  • 1 casserole of fresh thyme
  • smoked salt. Maladon
  • pepper
  • 800 g foie gras
  • 1 casserole chives
  • 4 pcs. valerian
  • 4 slices french toast

Preparation for Rossini beef with red wine sauce, foie gras and baby spinach

Put the wine to boil in a pot, together with the rosemary.

Clean the beef, fillet and grease with oil and butter. Sprinkle with salt, pepper, thyme, rosemary and grated garlic and roll & icircn food foil. Leave to marinate for 30 minutes, cold.

Rinse the spinach and drain well.

Chop 3 cloves of garlic and fry in melted butter, then add the spinach and mix for 1-2 minutes.

Fry the 4 slices of roasted French toast in the oven to place them under the beef when it is ready.

Brown the beef on all sides, in the hot pan, then continue cooking in the oven with garlic and fresh thyme.

Fry the foie gras, sliced, in a pan & icircn butter and quench with a little wine.

The wine sauce, after it has been reduced consistently, is strained.

Place a little spinach on top of the slices of p & acircine, then slices of mussels, foie gras, finely chopped chives. Sour dejur & icircmprejur, on a plate and smoked salt.


Mimi Nicolae recipe: Beef muscles in prosciutto, with asparagus and wine sauce

Season the beef with salt and pepper, coat in thin slices of raw prosciutto and put in a well-heated pan for about 3 minutes on each side, rest for another 3 minutes and then, if necessary, put in the oven 5 -6 minutes at 200 degrees C.

For the wine sauce, a reduction is made from red wine and tarragon. In the pan in which we prepared the beef, add a little stock of beef, the reduction of wine, berries, salt, pepper, boil well, then pass everything through a sieve.

Peel the asparagus, boil for 2 minutes in boiling water with 1 tbsp. of sugar, soak and immediately place in a bowl with ice and water. After a few minutes, soak and cook for 1 minute in a pan with butter.

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Beef muscles in red wine sauce with chocolate


5.0 - 24 votes


chocolate, red wine. what could be more romantic than that?
Beef muscle in red wine sauce with chocolate is a passionate recipe, with "hot" accents, with aphrodisiac aromas, with an elegant finish of melted, silky chocolate.
Valentine's Day is just a symbol, a formal celebration of love. The real Valentine's Day is not when you bring flowers to your girlfriend because it is so fashionable, but when we make a sincere romantic gesture for the loved one.
romantic dinners are all the more effective the more they are unscheduled (as are gifts).
if you want an aphrodisiac, special, refined, something daring and conquering recipe, then try this nonconformist beef muscle recipe in red wine sauce with chocolate.
the red wine sauce is ennobled with orange, cinnamon, pepper and flower petals (damask roses, blues, marigolds, lavender) that will create a special aroma, just like the romantic moment you will spend.
quality dark chocolate, melted in this liqueur of love will give a silky texture and a glossy, satiny appearance to the red wine sauce.
maybe this combination is magical, because the final result will definitely enchant you.

ingredient:
-a piece of beef without a bit of fat
-a glass of dry red wine
-4 cubes of dark chocolate
-scraped orange peel
-a cinnamon powder
-fresh freshly ground black pepper
-flower petals (edible roses or a mixture of petals) -optional
-dried hot peppers
-less crushed garlic (optional)
-salt
-olive oil
-fresh thyme
-a bay leaf


wash the beef muscle, wipe it with a clean towel, sprinkle it with salt and ground pepper.
fry the beef steak in a little olive oil (1-2 tablespoons) with a little crushed garlic (don't be afraid, in the end it won't smell of garlic, if you add it from the beginning).


if the piece of beef is thick, keep it on each side for 7 minutes, covered with a lid.


finally turn once more on the first part and leave it like this for about 1-2 minutes.


remove the steak on an aluminum foil.


wrap the foil as a package and continue baking the veal in the oven at 180 degrees for about 10 minutes.


now we start with the sauce. these are the stars who will participate in the big show:


pour the red wine over the meat sauce left in the pan. add grated orange peel, a bay leaf, a little fresh thyme, a little hot pepper (optional, only if you want spicy), a cinnamon powder. crush a few peppercorns (not too many, not too spicy) with a few flower petals and throw the mixture in the "magic potion".


let this wine boil over high heat.


it smells incredible! after approx. 4-5 minutes, reduce the flame to a minimum.


now you will boil this liqueur over low heat until it reduces a little.


grate the dark chocolate and add it to the sauce, stirring constantly.


taste and match the taste. if you want sweeter, add a little honey (I did).
Finally, the sauce is creamy, glossy, fine and bound.


remove the beef steak from the oven.
the meat sauce can be added to the red wine sauce (optional). boil the sauce a little more until it drops again.


place the beef steak while it is still hot on a plate and cut it into thick slices.


it can be seen in the section that it is made medium (as I wanted).
add the red wine sauce with chocolate and serve.


serving: place 2 slices on a plate, sprinkle with plenty of sauce and sprinkle flower petals over them. irresistible!


Beef muscles with red wine sauce - Recipes

Valentine's Day is just a symbol, a formal celebration of love. The real Valentine's Day is not when you bring flowers to your girlfriend because it is so fashionable, but when we make a sincere romantic gesture for the loved one.
Romantic dinners are all the more effective the more they are unscheduled (as are gifts).

If you want an aphrodisiac, special, refined, something daring and conquering recipe, then try this nonconformist beef muscle recipe in red wine sauce with chocolate.
The red wine sauce is ennobled with orange, cinnamon, pepper and flower petals (Damascus roses, blues, marigolds, lavender) that will create a special aroma, just like the romantic moment you will spend.
Dark, quality dark chocolate melted in this liqueur of love will give a silky texture and a shiny, satiny look to red wine sauce.
Maybe this combination is magical, because the final result will definitely enchant you.

Ingredient:
-a piece of beef muscle without any fat
-a glass of dry red wine
-4 cubes of dark chocolate
-scraped orange peel
-a cinnamon powder
-fresh freshly ground black pepper
-flower petals (edible roses or a mixture of petals) -optional
-dried hot peppers
-less crushed garlic (optional)
-salt
-olive oil
-fresh thyme
-a bay leaf


Beef with Porto sauce

The muscle can be fried quickly, and the delicious juices left in the pan can be transformed, with the help of a small amount of Porto wine, into a wonderful instant sauce. The perfect accompaniment for this steak is a multicolored mix of new potatoes, mushrooms, red bell peppers and sauteed peas.

Ingredients

    500 g small new potatoes, lightly grated the largest, cut in half 2 teaspoons extra virgin olive oil 250 g large mushrooms, cut into quarters 250 g sweet peas (shells) 1 large red bell pepper, cleaned and cut into strips 180 ml simple soup beef or vegetable 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 0.5 teaspoon brown sugar 560 g thin slices of muscle, cleaned of fat 1 teaspoon butter 1 shallot (or half the amount of water onion), finely chopped 2 cloves crushed garlic 4 spoons of port salt and pepper

Put the potatoes in a pot and fill with boiling water. Bring to the boil again, then reduce the heat and simmer the potatoes for 10-12 minutes.

Meanwhile, heat the oil in a wok or large skillet (preferably non-stick), in which the mushrooms, pea pods and pepper strips are placed. Saute for about 1 minute. Then combine 120 ml of plain soup with Worcestershire sauce, mustard and sugar and add to vegetables. Reducing the flame, simmer for 3 minutes or until the vegetables are tender, stirring frequently.

Season the meat on both sides with black pepper and set aside. A cast iron grill is heated. Meanwhile, drain the new potatoes and add to the wok. Mix carefully, then cover the dish and leave on very low heat until ready to serve.

Put the butter on the hot grill and increase the flame. As soon as it starts to sizzle, the meat settles. Frying time depends on the thickness of the slices and how you prefer the steak & # 8211 in the blood, medium fried or well done. For 1 cm thick slices, allow 1 minute for frying on each side to be in the blood (the meat is soft when pressed), 1 1 / 2-2 minutes on each side to be suitable (a small resistance is perceived when pressed ) and 2 1 / 2-3 minutes for the muscle to be well penetrated (the meat is firm). Put the steaks on the plates, which are kept warm until the sauce is prepared.

Put the garlic and shallots in the juices left on the grill and cook for 1 minute on low heat, stirring. After pouring the Porto wine on top, the flame increases. Add the rest of the simple soup and simmer for 1 minute. Add a pinch of salt and pepper. Sprinkle the meat with the sauce and serve the steak immediately, along with the vegetables.


Beef muscles with pepper sauce

Beef with pepper sauce is a simple and refined French recipe. It has a festive and brightly colored look, thanks to the pepper, suggesting joy and lust for life. When you taste this beef steak, you will surely be delighted by its delicious and elegant spicy taste.
A birthday meal or a romantic dinner can include this delicious spice in the menu.

Ingredient:
-2 pieces of beef
-150 ml of sour cream
-3 tablespoons colored peppercorns
-40 ml brandy
-a tablespoon of butter
-salt, ground pepper and sweet paprika

Let's start by telling you a secret about beef steak:
First, keep the meat in cold water with 3 tablespoons of vinegar for 30 minutes, until the beef is tender. Discard the water and wash the meat well. Then cut 2-finger-thick pieces and season with ground pepper and paprika (as in the picture above). Do not add salt, it is added only at the end.
The well-seasoned meat is left in the fridge for at least an hour. Then take it out and let it reach room temperature. Meanwhile, heat the grill.

After 2 minutes, the meat moves at 45 degrees, if you want to get the grilled image (it is optional).
RULE of a grill made & quotmedium & quot: 3-5 minutes on one side over high heat, 2-4 minutes on the other side over medium heat.
If you want & quotbine done & quot, add 2-3 minutes to each side, if you want & quotin blood & quot, subtract one minute from each time.
VERY IMPORTANT: DO NOT PRESS AND PUNCH THE MEAT WHILE FRYING IT!
It is very important to keep the juices inside, otherwise it becomes very hard and everything is destroyed.

After the time has elapsed, remove the steaks in a heat-resistant dish and sprinkle with salt. Cover with a lid and leave for 5 minutes & quotsa-and come back & quot.
Meanwhile, make the pepper sauce. Heat a tablespoon of butter. Add the pepper.

Pour the brandy and let it boil.

You can simmer it or wait for it to boil until it no longer bubbles.

In about a minute, the sauce shrinks and looks like above. Add the sour cream.

After boiling for a few minutes, the sauce binds and homogenizes.

Remove the steaks from the heat-resistant dish and mix the remaining meat sauce with the pepper sauce.
Arrange the garnish on a plate, put the beef grill and pour the pepper sauce on top.

As a garnish I chose steamed cauliflower and lettuce with French dressing. Cauliflower goes perfectly with sour cream sauce.