in

Beef Meets Goat in Red Wine Sauce, Served with Red Rice and Fried Brussels Sprouts

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 133 kcal

Ingredients
 

Beef rolls and red wine sauce

  • 6 Beef minute steaks
  • 100 g Goat cream cheese
  • 3 Separate Tomatoes in oil
  • 1 tsp Chili jelly
  • 3 Garlic clove, finely grated
  • 1 tsp Rosemary, finely chopped
  • 1 tsp Thyme, finely chopped
  • 1 Shallot, finely chopped
  • 2 Branches Rosemary
  • 1 branch Thyme
  • 1 tbsp Raw cane sugar
  • 750 ml Red wine
  • 4 tbsp Old balsamic vinegar
  • Ice cold butter
  • Salt
  • Pepper
  • Oil

Red rice

  • 1 Cup Red rice
  • 2 cups Water
  • Salt

fried Brussels sprouts

  • 250 g Brussels sprouts, cleaned and quartered
  • Salt
  • Butter

Instructions
 

Beef rolls and red wine sauce

  • Beat the minute steaks a little, preferably in a freezer bag. Make a smooth mixture from the goat cream cheese, the dried tomatoes, the chili jelly, the chopped herbs, a grated clove of garlic and a little salt and pepper. Now spread the goat cheese mixture on the minute steaks, roll up and pin in place with a toothpick.
  • Heat a little oil in a pan, fry the rolls very briefly on all sides and then put them in the oven at 80 degrees to draw. Sauté the shallot and the remaining cloves of garlic in the meat stock and sprinkle with the sugar and let it caramelize a little.
  • Then deglaze with all of the red wine and add the balsamic vinegar. The rosemary. and thyme sprigs and reduce everything down to approx. 200 ml. Then put the stove very small and mount it with ice-cold butter cubes, the amount of butter depends on the consistency you want.
  • Now season with salt, pepper and possibly sugar.

Red rice

  • Wash the rice and bring to the boil with the water and salt and then simmer for about 40 minutes at a low temperature - red rice takes significantly longer than normal.

fried Brussels sprouts

  • Blanch the quartered Brussels sprouts in sufficiently salted water for 5 minutes, strain and quench, heat a little butter in a pan and fry the Brussels sprouts vigorously, season with salt.

Finisch

  • Put the rice on a plate. Serve the Brussels sprouts next to it. Take the rolls out of the oven, remove the toothpicks and place 3 rolls per person on the plate and pour the red wine sauce over them.

Nutrition

Serving: 100gCalories: 133kcalCarbohydrates: 14.1gProtein: 2.7gFat: 2.5g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Cream of Parsnip and Jerusalem Artichoke Soup with Chips

Cake: Nougat and Marzipan Cake