Bind the Thyme and Rosemary around the beef medallions with a food rope.
Peel all the schallots and then cut them in a half.
Fry the shallots in a large pan at very high temperature with 20 g lard, stir gently but continuously for ca. 5 min. Add the sugar to caramelize.
Add all the three wines together with the beef broth and the spices, heat up until the mix will boil and then let cook at ca. 80°C, stirring often; add to the mix the meat and let cook together for ca. 15 min stirring sometimes.
Remove the meat from the pan, and let the sauce reduce to ca. 200 ml at high temperature mixing quite often. After the sauce is reduced, add the corn starch, the soy sauce and the butter, mix another 2-3 min and let the sauce relax.
Fry the meat without the herbs in a separate pan with the remaining lard, add salt and pepper and serve with the sauce previously prepared.
Mashed potatoes fits very well with this dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (770g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 414 (64%)|
|Amt Per Serving||% DV|
|Total Fat 46g||61 %|
|Saturated Fat 20.9g||105 %|
|Monounsaturated Fat 18.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 133mg||41 %|
|Sodium 3548.4mg||122 %|
|Potassium 845.4mg||22 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4.2g|
|Protein 35.4g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 644
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