Medium Rare Steak - roast beef with wine sauce
Today I decided to challenge myself to make a beef roast, and not with just anything, but with beef ham. It would be a challenge for me to roast a beef loin, sirloin or shoulder, but here it is ham. Ham, as you probably know, is quite tough. This is probably not surprising, because there is probably no place stronger than the hind legs of an ox (it can stand on two legs when it needs to). The muscle is quite strong, but at the same time very aromatic and tasty. Ham is usually more suitable for stewing, either sliced or well pounded, e.g. for making befstrogen. But as it turned out for me today, ham is also perfect for steak.
Since I didn't know what would happen to the meat when I experimented, I decided to make a sauce. This is just in case the meat does get dry or tough. So I made a wine sauce. I read a lot of recipes on the internet, but in the end I experimented with the sauce too. And it turned out very well. By the way, don't think that just any wine will do for the sauce - we use whatever we would be happy to drink ourselves. :)
So, I've done my experiment - it turned out very well and very tasty. The meat was tender, it didn't take long to chew and I highly recommend trying it!
It will take about half an hour to cook, but the marinating will take another 8 hours.
Since I didn't know what would happen to the meat when I experimented, I decided to make a sauce. This is just in case the meat does get dry or tough. So I made a wine sauce. I read a lot of recipes on the internet, but in the end I experimented with the sauce too. And it turned out very well. By the way, don't think that just any wine will do for the sauce - we use whatever we would be happy to drink ourselves. :)
So, I've done my experiment - it turned out very well and very tasty. The meat was tender, it didn't take long to chew and I highly recommend trying it!
It will take about half an hour to cook, but the marinating will take another 8 hours.
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Ingredients
- Boneless beef fillet: 400 grams
- balsamic vinegar (balsamic): 2 tablespoons
- Worcestershire sauce: 1 tbsp.
- Honey: 1 tbsp
- Olive oil: 1 tbsp
- salt
- pepper
- marinade left over from the meat
- red wine: 100 millilitres
- flour: 1 tablespoon
- Onion: 1
- beef stock: 300 millilitres
For the steak:
For the sauce:
- 1. Preparing the meat: Cut all the membranes and tendons from the meat.
- 2. Then take a fork and prick the meat well on both sides. When you taste it, you will feel how tough the ham is.
- 3. Then sprinkle the meat with pepper and salt on both sides. How much should I sprinkle? Do everything according to your taste.
- 4. Place the meat in a bag and add the ingredients for the marinade - olive oil, balsamic vinegar, Worcestershire sauce and honey.
- 5. Tie the bag and knead it with your hands so that everything is well mixed and absorbed into the meat.
- 6. Marinate the meat for about 8 hours, which is plenty of time.
- 7. After marinating, season the meat with more salt, pepper and, if necessary, salt.
- 8. Place your steak in a well heated frying pan (cast iron or steel) with oil and turn on the oven to start heating.
- 9. Fry the beef on one side for about 3-4 minutes, and the same on the other side (turning only once). The meat should brown well.
- 10. Place the roasted meat on a baking tray and put it in the oven, which should be preheated. Bake at 190 degrees. And now the most important part - do not overcook the meat. Personally, I like my beef half roasted (or half raw), that is, medium rare. The inside of the meat roasted in this way should be around 55 degrees. So I highly recommend getting a meat thermometer if you don't already have one.
- 11. My piece took about 9-10 minutes to cook, but it all depends on the size and thickness of the steak.
- 12. Remove the roast from the oven and allow it to mature for about 10 minutes. Do not slice immediately. The steak will still be cooking and the temperature inside will still rise. The juices will not escape either.
- 13. Wine sauce: While the meat is baking in the oven and maturing, prepare the sauce. In the same pan, fry the onion cut into rings. The onion should soften and fry.
- 14. After about 3-5 minutes, add the flour and stir well, the flour must be well mixed with the fat and onion and must not burn or clump together. Pour in the marinade left over from the meat, the stock and the wine. Stir well and the sauce will begin to thicken after a while. Simmer until the sauce has approximately doubled in volume.
- 15. Slice the meat, put it on plates and serve with red wine. Enjoy!
Recipe Directions
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