Beef in wine sauce
Description
The dish is prepared without unnecessary complications. Recently, I set myself a challenging task—to cook beef in wine sauce, but not tenderloin or neck, but silverside. As you know, silverside is quite tough, but I managed to make even this cut tender and juicy. And if you're using a more tender piece of beef fillet, preparing this dish will be even simpler and easier. In my opinion, this beef in wine sauce recipe is excellent and deserves everyone's attention, as it allows you to create not just a complete meal, but a truly delicious and even sophisticated dish worthy of the finest restaurants—all in just 40 minutes. And you need very few ingredients. The result is incredibly tender meat and a wonderful sauce (which, by the way, will save the dish if, due to inexperience, you end up with meat that's too dry or tough). So, here's how to do it. The finished dish is ready to be served.
Instructions
- 1
Step 1
Rub a piece of beef fillet with spices—I used just salt and pepper, nothing else.
- 2
Step 2
Place the piece of beef into a tightly sealed polyethylene food bag. Add balsamic vinegar, Worcestershire sauce, honey, and olive oil. Mix thoroughly so that the meat is evenly coated with the marinade made from the well-blended ingredients. If you don't have one of the marinade ingredients, don't worry—you can do without it (or replace it with something you prefer). Refrigerate and let marinate for a couple of hours (the meat should be marinated in advance). I marinated mine for 8 hours.
- 3
Step 3
Place the marinated piece of meat onto a preheated skillet with a small amount of oil. Sear over medium-high heat for 3-4 minutes on each side. The meat should develop a firm, but not overly hard, crust.
- 4
Step 4
Place the seared piece of meat into a baking dish and put it in an oven preheated to 190 degrees. Now the most difficult part is not to overcook the meat. The exact cooking time depends on the size of the meat piece and your preferred doneness. On average, a 400-gram beef cut should be roasted for about 10 minutes at 190 degrees. Then remove the meat from the oven and let it rest for 10 minutes. Do not slice it under any circumstances! The meat is still hot, and the internal temperature remains high, allowing the meat to finish cooking on its own.
- 5
Step 5
While the meat is baking, prepare the sauce. Put the onion, sliced into rings, into the skillet where the meat was fried, and sauté until soft.
- 6
Step 6
When the onion becomes soft, add the flour to the pan and sauté, stirring quickly. Once the flour is well combined with the fats and onion, add the broth, wine, and marinade that remained from marinating the meat. Stir and cook over medium heat until the sauce thickens.
- 7
Step 7
Now you can cut the meat into pieces. As you can see, my meat has developed an appetizing crust while remaining slightly rare inside. If you prefer well-done meat, bake it in the oven for a few more minutes.
- 8
Step 8
Serve the meat with the wine sauce and a side dish (potatoes are excellent). Pairs well with dry red wine.