Meat red wine sauce with mushrooms and watercress
Cut the beef loin into thick slices, brown it thoroughly on both sides over high heat, and keep it warm in a 60°C oven for 10 minutes. This will give the inside a beautiful rose color and make the meat juiciest. At home, simply preheat your toaster oven to 150°C, turn it off, wait a while, then add the meat. The authentic red wine sauce gives it a restaurant-quality taste. The
accompanying watercress and mushrooms are surprisingly perfect with the meat, expanding your repertoire.
accompanying watercress and mushrooms are surprisingly perfect with the meat, expanding your repertoire.
How to make it
1
Season the beef loin with salt and pepper, then brown it on both sides in a frying pan with heated olive oil. Once browned, place in a 60°C oven and let it rest for 10 minutes
2
Thinly slice the mushrooms and tear the watercress into bite-sized pieces
3
Mix 2 and A in a bowl
4
Place 1 on a plate and pour the red wine sauce over it. Serve with 3
Materials 1 person
-
- Beef loin
- 80g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Basic red wine sauce
- Appropriate amount
-
- mushroom
- 1 piece
-
- CRESCON
- 15g
-
[A]
- Basic French Dressing
- 1 tablespoon
-
- mustard
- 0.5 teaspoon
-
- Lemon juice
- A little
-
- White wine vinegar
- A little
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Balsamic Vinegar
- A little
[PR]
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