Bistec con jugo de vino tinto
Last updated Jun 30, 2023
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Bistec con jugo de vino tinto
Serves: 1
Total: 30 min
Prep: 15 min
Cook: 15 min
5.0
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Preparación de la receta
- 1 tbsp (15g) unsalted butter
- ½ tbsp sunflower oil
- 2 shallots, peeled and chopped finely
- 2 cloves garlic, peeled and minced
- 1 tsp plain all-purpose flour
- ½ cup (120 ml) red wine
- ¾ cup (180 ml) beef stock (water plus two stock cubes is fine)
- ¼ tsp salt
- ¼ tsp pepper
- New York striploin
Herramienta clave
Descripción del paso
1
Pan-fry your steak with the help of a
ThermoPro Lightning One-Second Instant-Read Thermometer
. Use the Lightning to determine if the steak’s internal cooking temperature has reached your preferred level of doneness (120°F/49°C for rare).
2
To make the sauce, heat a combination of butter and oil in a skillet until melted. Sauté the finely chopped shallots until they turn translucent, taking around two to three minutes.
3
Introduce the minced garlic into the skillet, giving it a quick stir for about thirty seconds. Add the all-purpose flour and continue stirring for another thirty seconds.
4
While maintaining a steady stir, pour in the red wine followed by the beef stock. Season with salt and pepper. Allow the mixture to come to a boil, then reduce the heat and let it simmer for approximately ten to fifteen minutes. Stir occasionally until the liquid is reduced by about a third.
5
For an extra burst of flavor, consider adding any leftover oils or meat drippings from the pan where you cooked your steak. Let it bubble for a few seconds, then turn off the heat. Finally, incorporate the fresh thyme leaves, stirring gently to combine.
6
To serve, transfer the sauce into a jug or pour it directly over your deliciously cooked steak. Enjoy!
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