Beef with Red Wine Sauce Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice offers a sweet flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Chicken broth is often cheaper and adds depth.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a more common thickening agent.

Begin by preparing the carbonada sauce with a bottle of red wine in a hot pan.

Use a good quality red wine, such as Toret or Pinot Noir.

Add water, celery, carrot, and onions to the pan.

Add whole cloves of garlic and more if desired.

Include a few branches of rosemary and dried porcini mushrooms for flavor.

Let the sauce simmer at full speed, covered, for about an hour until the liquid reduces by half.

Prepare the beef fillet by seasoning it with salt and a little bit of olive oil.

Heat a hot pan and place the beef fillet in it, allowing it to form a crust without moving it.

Check on the sauce, which should have reduced nicely, and strain it into another hot pan to continue cooking.

Turn the beef fillet on all sides to form a crust and cook for about 10 to 15 minutes until done.

Once the beef is cooked and resting, add a little bit of honey to the sauce for sweetness and finish with butter, whisking it into the sauce until ready.

Slice the beef fillet thickly, keeping it rare. If it's too rare for your taste, sear it on one side in a hot pan for a few minutes to cook it more.

Serve the beef with a little decoration of rosemary and enjoy with a glass of red wine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens