Meat red wine sauce with mushrooms and watercress
Cut the beef loin thickly, brown both sides thoroughly over high heat, then keep warm in an oven at 60°C for 10 minutes. The inside is a beautiful rosé color, and the meat is the juicyest. At home, you can turn off the toaster oven heated to 150°C once and then put the meat in it after a while. Enjoy a restaurant taste with authentic red wine sauce.
The watercress and mushrooms that come with it are surprisingly perfect for meat. Your repertoire expands.
The watercress and mushrooms that come with it are surprisingly perfect for meat. Your repertoire expands.
How to make it
1
The beef loin is sprinkled with salt and pepper, and brown both sides in a frying pan with heated olive oil. Once browned, place in an oven at 60°C and let sit for 10 minutes.
2
Thinly slice the mushrooms and toss the watercress into bite-sized pieces.
3
Mix 2 and A in a bowl.
4
Place 1 on a plate and pour in red wine sauce. Add 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 tsp
-
- 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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