Beef with red wine sauce
Beef with red wine sauceis a step by step recipe.
- 2-2.2 kg of thick edge of marbled Lipetsk beef, one piece
- 750 ml of dry red wine;
- 500-700 g of champignons, better than brown;
- 3 red sweet bulbs;
- 1 head + 2 cloves of garlic;
- 100 g butter;
- 3 tbsp. l. Worcestershire sauce;
- salt, black pepper.
Grate a piece of meat with a Worcester sauce, wrap in baking paper, leave in the refrigerator for 24 hours. Then rub the meat with salt, pepper and melted butter. Cut the peeled onion lengthwise into 6 pieces. Clean the garlic head. Put the onion and garlic head in a greased refractory baking dish with melted butter, grouping the size of a piece of meat, and place the meat on the garlic onion.
Put the form in the preheated to 230-2500From the oven, after 5 minutes. reduce the temperature to 1700s. Bake to the desired degree of readiness, from 40 to 80 minutes, occasionally lubricating meat with melted butter.
Near the end of the meat preparation, remove the legs from the mushrooms (they will not be needed), cut the hats into 4-6 pieces. Grind the remaining 2 cloves of garlic. Fry the mushrooms with garlic in a small amount of ghee on high heat to a crusty crust on all sides.
When the meat is ready, remove it from the mold onto the dish, cover it with foil. Onion and garlic from the form put on a board, finely chopped, returned to the form, add mushrooms and pour red wine. Put the form on a high heat and cook, scrubbing from the bottom of the "roasting" until the wine has evaporated by about 2/3.
Remove the form from the heat, cut the cold butter into cubes and, stirring the sauce, add them 1-2, each time waiting until they melt. Salt and pepper sauce. Put the meat in a deep serving dish (it must be heated!), Cut into pieces 1.5 cm thick, pour over the sauce and serve.