Beef antricot with anchovy sauce

Name: Beef antricot with anchovy sauce - Marilena K.
Ingredients: For the steak; you will need:; 800g of beef ribeye; soy sauce; Worcestershire sauce; 1 glass of white wine; juice from 1/2 lemon; rosemary; thyme; olive oil; a little water; pepper. For the potato garnish; you will need:; 4 medium potatoes; peeled and diced; 1 cube of butter; olive oil; 4 cloves of garlic; plenty of sweet paprika; 1 teaspoon of curry; 4 sprigs of rosemary; sea salt; a little dried chili. For the anchovy sauce; you will need:; a can of anchovy fillets in olive oil; 1 teaspoon of mustard; 1 tablespoon of balsamic vinegar; pepper; juice from half a lemon.

Meat - Beef antricot with anchovy sauce by Marilena K. - Recipia

Beef ribeye with anchovy sauce and rosemary potatoes Preparation time: 15 minutes Marination time: 2 hours Baking time: 45 - 60 minutes Total time: 3 hours Servings: 4 Preparing the perfect beef steak is an art, and with our recipe for beef ribeye with anchovy sauce and rosemary potatoes, you will impress any meat lover. This recipe is not just about cooking; it’s about creating a memorable culinary experience, filled with flavors and textures that complement each other perfectly. A brief story about beef steak Beef steak has always been a symbol of festive meals, associated with moments of celebration and conviviality. This recipe combines tradition with innovation, using an anchovy sauce to add a touch of flavor and a unique character. Anchovies, often underestimated, bring an intense umami taste that will transform a simple steak into an unforgettable delicacy. Ingredients For the steak: - 800 g beef ribeye - 3 tablespoons soy sauce - 2 tablespoons Worcestershire sauce - 1 glass of white wine (preferably dry) - Juice of 1/2 lemon - 3 sprigs of fresh rosemary - 2 sprigs of fresh thyme - 2 tablespoons olive oil - Freshly ground pepper, to taste For the potato garnish: - 4 medium potatoes (preferably red or yellow for better flavor) - 1 cube of butter - 2 tablespoons olive oil - 4 garlic cloves, crushed - Sweet paprika, to taste - 1 teaspoon curry - 4 sprigs of fresh rosemary - Sea salt, to taste - Dried chili, to taste For the anchovy sauce: - 1 can of anchovy fillets in olive oil - 1 teaspoon mustard - 1 tablespoon balsamic vinegar - Freshly ground pepper, to taste - Juice of 1/2 lemon Preparation Step 1: Marinating the meat 1. Start by preparing the marinade. In a bowl, mix soy sauce, Worcestershire sauce, white wine, lemon juice, olive oil, rosemary, and thyme. Add freshly ground pepper. 2. Place the beef ribeye in a container, pour the marinade over it, ensuring it is evenly coated. Cover the container with plastic wrap and let the meat marinate in the refrigerator for about 2 hours. This will help tenderize the meat and intensify the flavors. Step 2: Preparing the steak 3. After the meat has marinated, take it out of the refrigerator. Heat a large skillet over medium heat and add the meat directly to the pan without adding extra oil. Sear each side for 3 minutes until a nicely browned crust forms. 4. Cut the meat into 4 equal pieces and place them in a heatproof dish. Pour the remaining marinade over them, along with a glass of white wine and a little water (about 50 ml). 5. Preheat the oven to 200 degrees Celsius and place the dish in the oven. Bake for 45 minutes for medium doneness or up to 60 minutes for well-done. It is important to check the internal temperature of the meat, which should be around 60 degrees Celsius for medium. Step 3: Preparing the potato garnish 6. Meanwhile, peel and cut the potatoes into equal-sized cubes. Boil them in salted water for 10-15 minutes or until a fork easily goes through them. 7. Drain the potatoes and transfer them to a large skillet. Add the cube of butter, olive oil, and crushed garlic cloves. 8. Sprinkle sweet paprika, curry, sea salt, pepper, and dried chili to taste. Gently toss them in the pan, being careful not to crush the potatoes, until they become golden and crispy, about 15 minutes. Step 4: Preparing the anchovy sauce 9. In a blender, add the anchovy fillets, mustard, balsamic vinegar, pepper, and lemon juice. Blend until you achieve a smooth sauce. If you prefer a thinner sauce, you can add a little water. Serving 10. Place the portions of steak on plates, drizzle with the anchovy sauce, and serve with the rosemary potatoes. Useful tips - Choosing the meat: Opt for ribeye with a layer of fat, which will add juiciness and flavor to the steak. - Meat temperature: Use a meat thermometer to check the internal temperature, ensuring you achieve the desired doneness. - Variations: You can add roasted vegetables or a fresh salad as a side to complete the meal. - Suitable drinks: Serve the steak with a dry red wine, which will complement the flavors very well. Nutritional benefits This recipe is rich in quality proteins, vitamins, and minerals due to the beef and potatoes. Additionally, olive oil and spices add a range of heart-healthy antioxidants. Frequently asked questions - Can I use another type of meat? Yes, this recipe can be adapted using pork or chicken, but the cooking time will vary. - How can I store leftovers? The leftover steak can be kept in the refrigerator for 3-4 days and can be reheated in the oven or skillet. - What alternative sauces can I use? If you are not a fan of anchovies, a mustard sauce or a yogurt sauce with herbs can be a delicious alternative. Enjoy every bite of this flavorful recipe and transform an ordinary meal into an unforgettable culinary experience!

Category: Meat Author: Marilena K. Views: 1583 Date: 06.10.2024

Facebook Pinterest

Categories