Steak with truffle sauce can be combined with a vegetable garnish. This dish is among culinary masterpieces of French cuisine. For its preparation you will need sauce демиглас which represents dense all-beef and vegetables broth.
It is required to you
- - sauce демиглас
- - 1 kg of beef
- - 200 g of small carrots
- - 60 g of a desi
- - 200 g of a bean
- - olive oil
- - 200 g of a white cabbage
- - 50 ml of red dry wine
- - 200 ml of chicken broth
- - salt
- - black sprinkling pepper
- - truffle oil
Instruction
1. Cut beef on several steaks, plentifully rub each of which with garlic, a black sprinkling pepper and salt. Fry meat on olive oil before formation of a brown crust. In a separate frying pan or in the oil which remained after frying of steaks slightly fry mix from the crushed siliculose haricots, garlic and carrots cut by thin straws.
2. Small chop a white cabbage and lay out on a frying pan with the kindled desi. If necessary add a little water. As soon as cabbage becomes soft, pour in red wine and in advance made sauce демиглас. After liquid is evaporated, mix mix with truffle oil.
3. Lay out carrots and haricot, steaks on a plate and fill a dish with truffle sauce. Before giving on a table, decorate steaks with leaflets of mint or fresh greens.