Beef fillet with red sauce and caramelized onions

Submitted by enr on 10 Mar 2010
4 beef steak (200 g)
50 ml red wine
50 ml soy sauce
2 tbsp lemon juice
1 tbsp grated ginger
1 clove garlic
1 tsp black pepper
2 tbsp sunflower oil
# For the red sauce:
200 ml red wine
1 onion
1 tsp starch
50 g cold butter, diced
# For caramelized onions:
2 red onion
2 tbsp sunflower oil
1 clove garlic
2 tbsp vinegar
1 tbsp honey
Beef fillet with red sauce and caramelized onions
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Prepare a marinade of red wine, soy sauce, lemon juice, ginger and pressed garlic clove. The meat is placed in a marinade, and placed in the refrigerator for at least one hour. Then the steaks are dry, sprinkle with pepper and fry in hot sunflower oil, in about 3 minutes on each side over medium heat, depending on the desired degree of roasting. Sauce: In a small saucepan put the wine and chopped onion to a boil. When the liquid remains half onion strain. Starch was dissolved in 2 tbsp of water and added to the reduced wine. Put it on the fire to thicken and add cubes one by one butter, stirring constantly. Finally, season with salt. Red onion cut into thin slices and garlic in small pieces and placed in the heated fat over low heat, stirring constantly, until the onion is slightly gilded. Add the vinegar, honey and salt. Stir another minute or two of fire. The stacks are served with sauce and red onion.
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10 Mar 2010