Beefsteaks with orange-red wine shallots

Name: Beefsteaks with orange-red wine shallots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Sweet potatoes; 1 Organic Orange; 400 g Shallots; 1⁄4 l dry red wine; 4 Steaks de bœuf (environ 150 g); 4-5 Tbsp Oil; 1 TABLESPOON dried rosemary; 2 TEASPOONS coarse sea salt; 7-10 Tbsp salt, pepper; 7-10 Tbsp 1 1⁄2 Tsp sugar; 1 TEASPOON Flour; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Sweet potatoes
1 Organic Orange
400 g Shallots
1⁄4 l dry red wine
4 Steaks de bœuf (environ 150 g)
4-5 Tbsp Oil
1 TABLESPOON dried rosemary
2 TEASPOONS coarse sea salt
7-10 Tbsp salt, pepper
7-10 Tbsp 1 1⁄2 Tsp sugar
1 TEASPOON Flour
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Peel, wash and cut the sweet potatoes into large slices. Mix with 2-3 tbsp. oil, rosemary and 1 tsp. coarse salt. Spread on 2⁄3 a baking tray lined with baking paper. In a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
2
manufacturer) bake for about 45 minutes.
3
Wash the orange hot, rub dry and peel the peel in fine strips with a zest ripper. Squeeze the orange. Peel shallots and cut them into large pieces.
4
About 15 minutes before the sweet potatoes are done, heat 2 tbsp. oil in a frying pan. Pat the steaks dry. Fry in the hot oil for 1 minute on each side. Season with salt and pepper, place on the tray next to the sweet potatoes and fry for about 10 minutes.
5
Sauté the shallots in the hot frying fat. Season with sugar, salt, pepper and orange peel. Dust with flour and sauté briefly. Stir in red wine and orange juice, bring to the boil and simmer for about 5 minutes.
6
Season to taste with salt and pepper. Sprinkle sweet potatoes with 1 tsp. sea salt. Arrange everything.