Meat red wine sauce with mushrooms and watercress
Slice the beef sirloin thickly and sear both sides over high heat until well browned. Then, keep it warm in a 60°C oven for 10 minutes. This will result in a beautiful rosy color inside and the meat being at its juiciest. At home, you can simply preheat your toaster oven to 150°C, turn it off, wait a while, and then place the meat inside. A full-bodied red wine sauce will give it a restaurant-quality taste. The
accompanying watercress and mushrooms are surprisingly compatible with the meat, expanding your culinary repertoire.
accompanying watercress and mushrooms are surprisingly compatible with the meat, expanding your culinary 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
Materials1 person
-
- Beef loin
- 80g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- 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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