Beef Cooked in Red Wine Stock

Fillet steak cooked in red wine stock with chanterlles mushroom sauce and garden vegetables

Sauce

- 70 g porcini mushrooms

- 1 shallot

- 10g butter

- 5ml olive oil

- 1 garlic

- 20ml white wine

- 100 ml chicken stock

- thyme

- rosmaryn

- parsley

- 50ml double cream

- salt

-pepper

Vegetables

- baby carrots

- courgette

- new potatoes

- vegetable stock

MEATHOD

- 1 h before you start cooking put mushrooms in cold water

- Take red wine, bukiet garni, salt, peper, carrot, celery and make stock

- Peel and cut vegetables in shape(pretta mier), cook in stock till al dente

- Chop shallots , heat pan put oil and butter

- Then add shallots after 1 min. then garlic, cook slowly and add romary and thyme

- Dry and add mushrooms in pan fry for a moment and add wine

- After 2-3 min. add stock and reduce by half

- Finish sauce with cream and reduce again and add now chopped parsley

- Cook fillet in red wine stock for 8-10 min.

- Leave meat to relax in warm place for 3-5 min

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