Beef Steaks with Red Wine and Onion Cream Sauce

Summary

Ingredients

• 2 steak (s), (beef steaks), approx. 4 cm thick (hip, rib eye or fillet)
• 1 tablespoon clarified butter
• 1 tablespoon butter
• 1 large onion (s), preferably red
• 1 small clove (s) garlic, optional
• 1 small bunch parsley
• 250 ml cream, or Cremefine, possibly more
• 1 glass red wine, dry
• 0.5 ½ teaspoon, leveled flour
• some broth, instant
• salt
• Pepper, (coarse steak pepper)
• some sugar

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Instructions

1. Preheat oven to 100°C (212°F) without convection; finely chop the parsley, cut the onion into cubes or slices, and roughly chop the garlic.
2. Remove steaks from refrigerator 30 minutes before cooking and pat dry with kitchen paper.
3. Heat clarified butter in a large pan over high heat until very hot; fry steaks for 3 minutes on the first side.
4. Turn steaks and season with salt and coarse pepper; fry for 2 minutes on the second side.
5. Transfer steaks to a wire rack in the preheated oven and finish cooking for 10 to 15 minutes depending on desired doneness (10 minutes for medium-plus, 15 minutes for medium).
6. Pour out the frying fat from the pan; let cool for 1-2 minutes.
7. Melt butter in the pan over medium heat; add onions, garlic, and a pinch of sugar.
8. Cook over medium heat until onions are lightly colored, about 5-8 minutes; dust with 1/2 teaspoon flour and cook for 1 minute.
9. Pour in the red wine and bring to a boil; reduce heat to medium and simmer until thick and syrupy, about 5 minutes.
10. Add approximately 250 ml cream and stir well; simmer over medium heat until sauce thickens slightly, about 3-5 minutes, adding more cream if needed.
11. Season with salt, pepper, a small amount of instant broth powder, and a little sugar if desired; stir in the parsley and adjust seasoning.
12. Serve steaks with the red wine cream sauce and warm baguette.