Beef steak with red wine and cloves sauce
easy
30 mins
30 mins
Ingredients
- 30 g Flour
- 75 g Butter
- 1 (approx. 600 g) little head Romaneso
- 1 Shallot
- 4 (150 g each) Beef fillet steaks
- 1 TABLESPOON Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 TABLESPOON Sugar
- 150 ml dry red wine
- 100 ml red port wine
- 4-5 Clove heads
- 1 package (400 g) Gnocchi (from the refrigerator)
Directions
- 1
Knead the flour and 30 g butter, chill. Clean and wash the Romanesco and divide into florets. Peel and finely dice the shallot. Wash the meat, dab dry. Heat 20 g butter and oil in a pan, fry the meat for 2-3 minutes on each side.
- 2
Remove and season with salt and pepper. Cook in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 10 minutes. Cook Romaneso in boiling salted water for 10-12 minutes. Sauté shallot in hot frying fat. Sprinkle with sugar and allow to caramelise slightly. Add 250 ml water, red wine and port. Add cloves and simmer for about 5 minutes. Heat 25 g butter in a pan and fry the gnocchi for about 5 minutes until golden brown. Gradually stir in pieces of flour butter into the sauce until the sauce becomes creamy. Season to taste with salt and pepper.
- 3
Add 250 ml water, red wine and port. Add cloves and simmer for about 5 minutes. Heat 25 g butter in a pan and fry the gnocchi for about 5 minutes until golden brown. Gradually stir in pieces of flour butter into the sauce until the sauce becomes creamy. Season to taste with salt and pepper. Drain the Romaneso, drain and season with salt and pepper. Serve fillet steaks with sauce, gnocchi and Romaneso
Nutrition Facts
640 kcal
52 g
24 g
38 g
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