Authortapasonline
RatingDifficultyBeginner

Fillet steak in a red wine sauce - this recipe deserves a really good fillet steak. As it is sliced, it will cook very quickly, so if you like it rare, be careful not to overdo it. Some nice fresh bread makes a good accompaniment to mop up the sauce.

Yields2 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 250g of fillet steak sliced quite thinly
 half an onion roughly chopped
 1 clove of garlic finely sliced
 250ml of red wine
 15g of butter
 15g of flour
  pinch of sea salt
 pinch of black pepper
 1 spoon of olive oil
  small handful of flat-leaf parsley or chives, to garnish
1

Firstly, melt the butter in a saucepan and add the flour, whisking to mix thoroughly. As the roux begins to turn golden brown, add the wine gradually, whisking to mix it until you achieve a smooth sauce. If the sauce is too thick, add a little more wine.

 

2

Heat the oil in a frying pan and sauté the onion and garlic until the onion is translucent.

 

3

Add the salt and pepper and then the steak, turning until it is cooked to your liking.

 

4

Pour the sauce over, mix well and serve immediately, garnished with the parsley or chives.

 

CategoryCooking Method

Ingredients

 250g of fillet steak sliced quite thinly
 half an onion roughly chopped
 1 clove of garlic finely sliced
 250ml of red wine
 15g of butter
 15g of flour
  pinch of sea salt
 pinch of black pepper
 1 spoon of olive oil
  small handful of flat-leaf parsley or chives, to garnish
Filete de Ternera al Vino Tinto
IngredientsDirections