Steak with sauce made of white port

Catering Dnepr Company offers to cook a very simple, tasty, effective and easy-to-serve meals. You toasting to a beautiful brown meat on all sides, and it is waiting in the wings ...

Ingredients:
Onions - 2 heads
Beef fillet - 1 kg
Carrots - 1 piece
Celery - 1 stalk
Thyme - 2 stalks
Bay leaf - 1 piece
Parsley - 6 Stem
White Port - 200 ml
Grainy mustard - 2 tablespoons
Beef broth - 100 ml
Cream - 50 ml
Dried tarragon - 20 g
Butter - 50 g
Salt and ground black pepper - to taste
Vegetable oil - 50 ml

Instructions
1. Narezhte meat into pieces with a thickness of three centimeters. Hands give each piece of circular shape and tie a thread around the perimeter of the cooking to lock this form. Thread pulls meat, and therefore the heat treatment will be less tear connection between the fibers within the meat. Chunks air dry with paper towels. It is important that the surface as small as possible moisture - this will form a crust, which helps to preserve juiciness.
2. Heat a frying pan with vegetable oil and obzharte pieces of meat in it on both sides and an end too. Five minutes on one side and three minutes on the other. With the end - for a minute.
3. Put the meat in foil, so that it recover from the shock, while remaining in the pan fat and oil obzharte coarsely chopped onion, celery and carrots until golden brown. Tie in a bunch bay leaf, thyme and parsley. On a baking sheet lay out the pieces of meat, salt and pepper them and obsypte around grilled vegetables. Throw a bunch of spices in the pan and put it in the oven, preheated to 180 degrees for fifteen minutes.
4. During this time you need to cook the sauce. In a saucepan, mix the broth with port wine, bring to a boil and simmer for ten minutes until it evaporates excess alcohol, and the contents of a saucepan not boiled down about a third. Reduce heat and stir whisk in mustard sauce and cream. Boil for three minutes, then remove from heat and whisk stir chopped into small cubes and frozen butter and finely chopped tarragon leaves.
5. Remove the meat from the oven, let it cool for a few minutes and serve with sauce. You can use a garnish. Bon Appetit! Love Your Catering Dnepr!

23.12.2015