John Myers
Beef Minute Steaks with Red Wine Onion Sauce
The perfect beef minute steaks with red wine onion sauce recipe with a picture and simple step-by-step instructions.
For the glazed carrots:
- 4 tsp Clarified butter
- 2 tsp Powdered sugar
- 2 size Red onion
- 125 ml Red wine
- 250 ml Meatsoup
- Salt pepper
- 1 tsp, heaped Food starch
- 1 bunch Carrots
- Salt water
- 1 tbsp Brown sugar
- 1 tbsp Butter
- Salt pepper
- 1 tbsp Finely chopped parsley
- Peel the carrots and do not pinch them too finely. Bring the water to the boil, season with salt and blanch the carrots in it for about 3 minutes, drain and set aside.
- Put brown sugar with butter in a saucepan and let caramelize briefly, toss the carrots in it, season with salt and pepper. Sprinkle with finely chopped parsley just before serving.
- Peel the onion, cut in half and cut into rings. Heat 2 teaspoons of clarified butter in a pan and briefly fry the minute steaks in portions on each side. Take out and leave to rest wrapped in aluminum foil. Add powdered sugar and 2 teaspoons of clarified butter to the frying fat, caramelize briefly and fry the onion over high heat. Deglaze with red wine and reduce almost completely. Pour the meat stock and season with salt and pepper. Place the minute steaks in the sauce and heat briefly. Thicken the sauce with the mixed cornstarch.
- Arrange the minute steaks with sauce and carrots on plates and serve.
- “Potato and celery gratin” and mixed leaf salad go well with it.
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