Steak from beef is combined with the most various garnishes - vegetables, potatoes, boiled rice. You can surprise the guests with the real French dish - the most delicate meat with sauce беарнез.
It is required to you
- - 700 g of beef
- - 1 garlic glove
- - olive oil
- - 50 ml of white dry wine
- - onions shallot (or green onions)
- - 4 vitelluses
- - thyme
- - salt
- - black sprinkling pepper
- - desi
- - lemon juice
- - white wine vinegar
Instruction
1. Carefully grate beef with salt and pepper, cut large pieces and pickle in the crushed garlic and a thyme. This process doesn't take a lot of time. Meat becomes impregnated with spices only within 20 minutes.
2. Fry marinated beef on olive oil before formation of a crust. Before giving table meat better once again to warm up that it was hot.
3. Crush onions shallot and fry on olive oil with addition of a small amount of wine vinegar and white wine. Shake up vitelluses and mix them to onions. Turn the turned-out weight into foam by means of a nimbus or the blender. In addition salt and pepper mix at discretion.
4. Sauce беарнез will gain unusual smack if to add to it a small amount of lemon juice. Besides, you can diversify ingredients and strew a ready-to-eat meal with caraway seeds.
5. Steaks from beef with sauce беарнез can be served as a separate dish or to add it with a garnish. The fresh vegetables filled with olive oil will become ideal option, for example.