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Charente beef (contre-filet charantais)
4 servings
Put the meat as a whole piece overnight in a marinade of vinegar and olive oil with onions, cloves, nutmeg, parsley, thyme and bay leaf. Grate the meat aged in marinade with salt and pepper, cover with slices of pork lard, tie with thread, place on a baking sheet with melted butter and put in a previously well-heated (up to 200-210 ° C) oven for 30 minutes or leave there until the meat is fried outside, but inside it will still be red. Often pour marinade so that the meat does not dry out. Add dry white wine, shallots and peppers to the baking sheet with the juice left over from the roast. Bring to a boil. Stir. Chill for 10 minutes. Add the cream and 1 tbsp of butter. Sprinkle with tarragon and salt to taste. Put the beef in a piece on a dish, pour over the sauce and serve with the mushrooms toasted in the oil.
Put the meat as a whole piece overnight in a marinade of vinegar and olive oil with onions, cloves, nutmeg, parsley, thyme and bay leaf. Grate the meat aged in marinade with salt and pepper, cover with slices of pork lard, tie with thread, place on a baking sheet with melted butter and put in a previously well-heated (up to 200-210 ° C) oven for 30 minutes or leave there until the meat is fried outside, but inside it will still be red. Often pour marinade so that the meat does not dry out. Add dry white wine, shallots and peppers to the baking sheet with the juice left over from the roast. Bring to a boil. Stir. Chill for 10 minutes. Add the cream and 1 tbsp of butter. Sprinkle with tarragon and salt to taste. Put the beef in a piece on a dish, pour over the sauce and serve with the mushrooms toasted in the oil.
butter - 100 g, olive oil - 1 cup, or corn oil - 1 cup, parsley greens - 2 tbsp. spoons, salt - 1.5 tsp, vinegar 3% vine0.5 cups, cloves - 4 pcs., nutmeg - 1 pinch, bay leaf - 1 pc., pork lard 25 g, cream 10% 0.5 cups, pepper - 0.25 tsp, onions - 2 pcs., leeks - 1 pc., dry white wine - 0.5 cups, tarragon ham 1 pc., thyme or celery 1 tbsp. spoon, meat fillet - 500-600 g
