John Myers
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Marinated Beef Steak
The perfect marinated beef steak recipe with a picture and simple step-by-step instructions.
For the marinated beef steaks:
- 250 ml Red wine
- 4 Garlic cloves
- 4 Peppercorns, red
- 1 tsp Rosemary needles
- 4 Beef steaks
- 2 Bay leaves
- 2 tbsp Olive oil
- Salt
For the porcini mushroom risotto:
- 25 g Porcini mushrooms, dried
- 400 g Risotto rice
- 5 tbsp Butter
- 1 Onion
- 1 decent shot White wine
- 700 ml Vegetable broth
- 125 g Parmesan, grated
Marinated beef steaks:
- Peel the garlic, chop it finely and mix it with the bay leaves, the lightly crushed peppercorns, the rosemary needles and the red wine.
- Place the steaks in the marinade and leave to stand in a cool place for at least six hours.
- Heat the oil in a pan, remove the steaks from the marinade, dab and fry them (rear, medium or well-done) and only then add salt.
Porcini mushroom risotto:
- Pour boiling water over the porcini mushrooms until the mushrooms are covered and leave to stand for about 30 minutes
- Peel and finely chop the onion.
- Heat 3 tbsp butter in a saucepan and sweat the onion cubes in it. Add the rice and fry until translucent.
- Add a good shot of white wine and let it boil down while stirring constantly.
- Add the porcini mushrooms with the soaking water and reduce while stirring constantly.
- Gradually add the vegetable stock, stirring constantly. The added amount must be reduced before new vegetable stock can be added.
- At the very end, stir in the remaining 2 tablespoons of butter and the Parmesan
Fits to:
- a “fresh” salad
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