John Myers
Ingredients for 4 servings:
- 4 slice(s) beef, thick slices from the rib
- 1 bunch of soup vegetables
- 1 tbsp pepper, whole grains
- 1 tbsp allspice, whole grains
- 750 ml red wine (Châteauneuf du Pape)
- 250 ml veal stock
- 75 g butter
- Salt and pepper from the mill
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Place the slices of meat, seasoned root vegetables, and spices in a bowl and cover with wine, then chill overnight. The next day, brown the vegetables in a shallow, wide pan, then add the marinade and veal stock. Allow to evaporate completely, top up with water, and reduce again until about 250 ml remain. Dry the steaks thoroughly, sear them in hot oil until crisp, then leave in an oven preheated to 100°C for about 20 minutes to allow them to turn pink throughout. Boil the meat with the veal stock, then add the ice-cold butter in small pieces. Season the sauce with salt and serve with the diagonally sliced meat over fresh pasta or simply with freshly baked French white or country bread. The Chateâuneuf du Pape used to cook the steaks goes well with this sauce.
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