Marinated Beef Steaks Caprese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml red wine
- 2 clove (s) garlic, more if desired
- 1 bay leaf
- 4 grains pepper
- 1 teaspoon rosemary, dried
- 4 beef steak (s)
- 2 tablespoons oil
- 2 medium tomato (s)
- 125 g mozzarella
- salt and pepper
- 1 tablespoon flour
- 100 g mascarpone
- possibly milk
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the marinade, peel off the garlic cloves and chop finely. Mix with the bay leaf, the lightly crushed peppercorns and the rosemary into the red wine.
- Place the beef steaks in the marinade in a sealable tin. Let it steep in the refrigerator for at least 4 hours.
- Then heat the oil and sear the steaks on both sides.
- In the meantime, cut the tomatoes and mozzarella into thin slices. Then take it out of the pan and place it on a wire rack lined with aluminum foil.
- Cover the steaks with tomatoes and mozzarella and sprinkle with salt and pepper.
- Bake under the grill at 200 ° C for about 15 minutes until the cheese has melted.
- In the meantime, you can make a spicy sauce from the brat stock and the remaining marinade.
- To do this, first remove the bay leaf and any coarse pieces of pepper from the marinade. Sweat the flour in the hot stock and slowly pour in the marinade while stirring. Bring to the boil and stir in the mascarpone, bring to the boil again. If necessary, dilute with a little milk and season with salt and pepper.
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