Beef steaks with leek strudel and red wine sauce

Name: Beef steaks with leek strudel and red wine sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 125 g Flour; 5 TABLESPOONS Oil; 1 egg (size M); 7-10 Tbsp Salt; 4 Leek sticks (leek; approx. 250 g each); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 Fillet of beef steaks (approx. 150 g each); 50 g Butter or margarine; 16 medium-sized cherry tomatoes; 1 small onion; 3-4 Stem(s) Parsley; 2 TABLESPOONS Vinegar; 1 pinch Sugar; 1/4 l Red wine; 1 glass (400 ml) Bratenfond; 1 TABLESPOON Cornstarch; baking paper; 7-10 Tbsp Kitchen yarn

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

125 g Flour
5 TABLESPOONS Oil
1 egg (size M)
7-10 Tbsp Salt
4 Leek sticks (leek; approx. 250 g each)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 Fillet of beef steaks (approx. 150 g each)
50 g Butter or margarine
16 medium-sized cherry tomatoes
1 small onion
3-4 Stem(s) Parsley
2 TABLESPOONS Vinegar
1 pinch Sugar
1/4 l Red wine
1 glass (400 ml) Bratenfond
1 TABLESPOON Cornstarch
baking paper
7-10 Tbsp Kitchen yarn

Directions

1
Knead flour with 1 tablespoon of oil, egg, 2-3 tablespoons of water and salt to a smooth dough. Cover and put in a cool place for about 30 minutes. Meanwhile clean and wash the leek and put aside about four 14-15 cm long and 3 cm wide strips of leek.
2
Cut the remaining leek into thin rings. Heat 1 tablespoon of oil in a pan and sauté the leek rings in it for about 1 minute. Season with salt, pepper and nutmeg. Remove and put aside.
3
Place the leek strips briefly in boiling salted water. Take them out, rinse in cold water and let them drip off. Wash beef steaks and dab dry. Wrap the beef steaks with leek strips and tie them with kitchen string.
4
Roll out the strudel dough rectangularly (approx. 60x50 cm) on a kitchen towel dusted with flour. Then pull it out with floured hands over the back of your hand in a wafer-thin layer. Melt the fat in a pot and spread half of it on the strudel dough with a brush.
5
Put the leek on the strudel dough. Roll up the dough with the kitchen towel. Put the strudel on a baking tray lined with baking paper and brush with the remaining fat. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) on the second rack from below for about 20 minutes.
6
In the meantime season beef steaks with salt and pepper. Heat 1 tablespoon of oil in a pan and fry the steaks in it for about 10 minutes on both sides at medium heat. Wash, drain and clean the tomatoes.
7
Cut the tomatoes in half. Peel and finely chop the onion. Wash parsley, dab dry and pluck off except for something to garnish. Season vinegar with salt, pepper and sugar. Stir in the remaining oil bit by bit.
8
Mix the tomatoes and onions with the vinaigrette. Take the steaks out and keep them warm. Deglaze the meat with red wine and reduce to about 1/3. Add roast stock and bring to the boil. Stir cornflour with 1 tablespoon of water until smooth and thicken the stock.
9
Season with salt and pepper. Add parsley to the tomatoes. Remove the strudel from the oven and cut into 3-4 cm wide slices. Arrange beef steaks with leek strudel, sauce and tomato salad on plates.
10
Garnish with remaining parsley.