Red Wine Sauce with Beef or Ostrich Fillet and Baked Potatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 beef steak (sirloin or hip) or ostrich steak
- 250 g shallot (s), peeled, halved
- 150 ml red wine, if necessary up to 200
- 200 ml cream, if necessary up to 300
- 10 potato (s)
- Rosemary, fresh and dried
- salt and pepper
- Balsamic vinegar
- olive oil
Print Recipe
Pin Recipe Instructions
- Halve the potatoes and place them on a baking sheet with the cut side facing down, drizzle with olive oil and balsamic vinegar, sprinkle with plenty of fresh rosemary and season with salt and pepper. Bake at 200 ° C for about 30 minutes.
- Fry the meat in olive oil medium and wrap in aluminum foil. In the same pan, fry the halved shallots, deglaze with plenty of red wine, simmer, fill up with cream and simmer until the sauce becomes a bit thick. Season with balsamic vinegar, rosemary, salt and pepper.
- Arrange everything on plates and serve. Fresh salad goes well with it.
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