Sautéed beef with mushrooms and red wine
Ingredients
- 600 gBeef rump steak (cut into 3cm cubes)
- 250 gButton mushroom (quartered)
- 2 pcShallot (finely diced)
- 1 pcGarlic (minced)
- 100 mlRed wine
- 40 gUnsalted butter (cold)
- 1 tbspSunflower oil
- 1 pcParsley (chopped)
- 1 pcThyme (leaves removed)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 mlVeal stock concentrate (liquid)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for 24 hours. Reheat very gently in a pan to avoid overcooking the beef.
