Ingredients
2 steaks
1 small onion
40 g butter
2 tbsp (20 ml) sunflower oil
1 and 1/2 cup (300 ml) red wine
20 g cream
4-5 sprigs of parsley
1 tsp (5 ml) vinegar
pepper
salt
Method
Fat and tendons removed from steaks, skin circumferentially cut, crushed and are placed in a highly heated butter and sunflower oil. Fry on both sides. Steaks are removed in the remaining oil fry the chopped onion, add the wine, salt, pepper, vinegar and boil until wine is evaporated to half of its original amount. Add cream, steak pour sauce, sprinkle parsley. Serve immediately.
Containers:
Difficulty
Average
Tested
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