Steak With Red Wine Jus

• porsi: 4

Bahan-bahan

1 shallot

200g of field mushrooms

1 small handful of curly or flat-leaf parsley, stalks on (optional)

300ml of inexpensive red wine (such as Côtes du Rhône)

4 x 225g sirloin or rump steaks, cut 2cm thick, fat trimmed

60g of unsalted butter, cold

Sea salt flakes and coarsely ground black pepper

Petunjuk

1. Finely chop the shallot. Wash the mushrooms by swirling them for 10 seconds in a bowl of cold water. Drain them, pat dry with kitchen paper and dice. Finely chop the parsley by rolling it and chopping with its stalks. Open the bottle of wine and, yes, taste.

2. Follow the same preparation and cooking method as for Steak Maman Blanc (see above), seasoning and cooking in 40g of the butter. However, when you remove the steaks from the pan, place the pan back on a medium-high heat and add the shallot and mushroom. Cook for 1 minute then pour in the red wine and reduce by half. Whisk in the remaining 20g of cold butter. Taste and correct the seasoning.

3. Spoon the mushrooms over each steak, pour the red wine jus on top and sprinkle over the parsley, if using. Serve with sautéed potatoes.

[recipe: STEAK MAMAN BLANC & STEAK WITH RED WINE JUS]

[recipe: Steak Maman Blanc with Sautéed Potatoes]