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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Arrange everything and decorate with the remaining fresh fig wedges.
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