Sliced meat in Tarragon Wine Sauce with Lime Flavor
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g pork fillet (s)
- 150 g beef steak (s)
- 1 large onion (s), mild
- 100 ml white wine
- 400 ml poultry stock or veal stock
- 200 ml cream
- 2 teaspoon tarragon, dried
- 2 teaspoons honey
- 1 lime (s), zest and juice it
- 1 bunch tarragon, as desired
- Chilli flakes from the mill
- Oil, neutral for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the pork tenderloin and cut into 0.5 cm thick slices. Cut the steak into thin strips.
- Heat the oil and fry the meat for approx. 2 minutes while stirring over high heat. Then take it out and keep it warm (cover with aluminum foil is enough).
- Add about 1 tablespoon of fresh oil to the remaining frying fat and fry the onion cut into half rings. Pour on the wine, poultry stock, honey and cream and add the dried tarragon. No salt, no pepper, as the sauce develops a lot of its own flavor after being cooked down. Let simmer on a low flame for approx. 20 minutes, hold until the desired consistency. Then season the sauce with salt, pepper, a few turns of chilli and juice and zest of the lime (start with half of it here and feel your way. The sauce should not be sour, it must taste round).
- Add the meat and the resulting juice to the boiled-down sauce and heat it again on a low level (with induction, level 2 is sufficient to allow the seared meat to cook.)
- Serve with thin ribbon noodles or basmati rice. Add the fresh, finely chopped tarragon to the individual portions.
- It is important to carefully cook the seared strips of meat. They stay so very juicy. Post-cooking can also be done in the oven at 80 ° C.
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