My
meat-loving readers will be happy, because I publish once again a meat dish
here on the blog. This time I have for them a recipe for herbs steaks with
cranberry shallots and vegetables. I've seen the recipe in a magazine and I had
to cook it. And that's what I did...this dish was cooked and served for
Christmas. And now I share the recipe with you.
For 4 servings you
need:
For the cranberry shallots:
8
shallots
1
garlic clove
2
tbsp oil
250
g fresh cranberries
3
tbsp fresh thyme leaves
50 g sugar
150 ml port wine
salt
pepper
For the steaks:
4
rosemary stalks
1
tsp colorful peppercorns
1
tsp sea salt
5
tbsp fresh thyme leaves
2
tbsp oil
4
beef fillets
For the vegetables:
250
g green beans
250
g baby carrots
2
tbsp butter
salt
pepper
This is how you
proceed:
Peel
and cut into slices shallots and garlic. Heat oil in a pan and fry the shallots
and garlic until translucent. Add the cranberries and the thyme sprinkle with
sugar and caramelize. Add the Port wine and cook for 10-15 minutes. Set aside.
Chop coarsely the rosemary needles of 2 branches. Give peppercorns in a mortar and crush coarse. Add sea salt, rosemary and thyme leaves and blend mix. Give herbal spice mixture on a plate and coat the edges of the stakes. In a pan heat the oil and fry the steaks together with 2 rosemary sprigs on both sides for 2 minutes. Preheat oven to 200 degrees. Give steaks on with baking paper lined tray. Turn off heat and place the tray in the oven for 5 minutes.
For the vegetables add salt water into a saucepan and bring to a boil. Wash vegetables thoroughly and blanch until they are cooked al dente. Pour into a colander and rinse with cold water. Melt 2 tbsp butter in a pan and fry the vegetables lightly. Season with salt and pepper.
Reheat the cranberries-shallot season with salt and pepper and arrange everything on a plate and serve. In addition to the vegetables, I served also potato wedges. You can find the recipe here.
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