Sautéed beef with mushrooms and red wine

Beef cubes seared over high heat to achieve a savory brown crust while remaining tender inside. The short sauce, mounted with butter, coats golden mushrooms with the aroma of reduced red wine.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 442
• Protein: 34 g
• Carbs: 4 g
• Fat: 26 g

Ingredients

• 600 g Beef rump steak ( cut into 3cm cubes )
• 250 g Button mushroom ( quartered )
• 2 piece Shallot ( finely diced )
• 1 piece Garlic ( minced )
• 100 ml Red wine
• 40 g Minimum butter sweet ( cold )
• 1 tbsp Sunflower oil
• 1 piece Parsley ( chopped )
• 1 piece Thyme ( leaves removed )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Veal stock concentrate ( liquid )

Instructions

1. Preparation of meat and vegetables

   Cut the rumsteak into regular 3 cm cubes. Finely mince the shallots and garlic. Cut the button mushrooms into quarters. Coarsely chop the parsley.

2. Searing the meat

   Heat the oil in a stainless steel pan over high heat. When it smokes slightly, add the meat. Let it brown without stirring to create a crust, then sauté to brown all sides. Remove and keep warm.

3. Sautéing the mushrooms

   In the same pan, add a knob of butter. Add the mushrooms. Sauté them until they release their water and become golden brown. Add the shallots and garlic at the end of cooking.

4. Deglazing and reducing

   Pour in the red wine. Scrape the bottom of the pan well with a spatula to loosen the cooking juices. Let it reduce by half, then pour in the veal stock. Let it reduce again until the liquid becomes syrupy.

5. Binding and finishing

   Put the meat back in the pan. Add the remaining cold butter and mix vigorously to bind the sauce. It should coat the back of a spoon. Finish with the parsley and thyme.

Chef's tips

• Do not overcrowd the pan with meat, or it will steam instead of searing.
• The butter must be very cold to create a stable and glossy emulsion with the wine.

Storage

Keep refrigerated for 24 hours. Reheat very gently in a pan to avoid overcooking the beef.