Steak with Fig and Port Wine Sauce on Vegetable Noodles

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 steak (s), from beef, 180 g each
  • 1 carrot (s)
  • 1 small zucchini
  • 2 spring onion (s)
  • 150 g ribbon noodles
  • 2 tablespoons oil
  • 3 fig (s), ripe
  • 100 ml port wine
  • 100 ml red wine, dry, strong
  • 200 ml veal stock
  • Salt and pepper
Steak with Fig and Port Wine Sauce on Vegetable Noodles
Steak with Fig and Port Wine Sauce on Vegetable Noodles

Instructions

  1. Wash and clean vegetables. Halve the carrot and zucchini lengthways and cut into ribbon noodle-shaped strips with a peeler. Also cut the spring onions into strips lengthways.
  2. Peel the figs and cut into wedges. In a small saucepan, bring two figs to the boil with port and red wine and simmer for a quarter of an hour.
  3. Pepper and salt the steaks on both sides and fry very hot in oil for approx. 2 minutes on each side. Wrap in aluminum foil and place in the oven at 100 ° C for about 20 minutes.
  4. Deglaze the roast with the veal stock and reduce over high heat. Strain the fig and wine stock through a fine sieve and add to the reduced veal stock, keep warm over a low heat.
  5. Put on the pasta and cook until al dente. A few minutes before the end of cooking, add the prepared vegetable strips and let them cook.
  6. Arrange everything and decorate with the remaining fresh fig wedges.

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