4 servings
Ingredients
4 thin rib-eyes, without fat
Freshly ground black pepper
5 grams of butter
125 grams of slices mushrooms
1 onion, thinly sliced
1 teaspoon of minced garlic
3 tablespoons of red wine
2 tablespoons of tomato paste
½ cup (125 ml) of beef broth
Preparation
- Rub the meat with the pepper. Melt the butter in a Teflon frying pan, and cook the meat at medium heat for 3-4 minute on each side or until its cooked to your liking. Take the meat out of the pan and put somewhere where it won’t get cold.
- Fry the mushrooms and onions for 4-5 minutes or until the onions are soft. Add the garlic, wine, tomato paste and broth; cook for 4-5 minutes more or until the liquid is reduced to half. Mix the sauce often while cooking, scraping the bottom of the pan.
- Place the meat in a large plate, cover it with the sauce.
Serving suggestion: Accompany with creamy mashed potatoes, broccoli and baby carrots.
Suggested dessert: The fig & melon salad is a quick dessert which suits perfectly with the main course. First make the dessert then continue with the menu.
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