Medium Rare Steak - roast beef with wine sauce

Ingredients

For the steak:
• Boneless beef fillet: 400 grams
• balsamic vinegar (balsamic): 2 tablespoons
• Worcestershire sauce: 1 tbsp.
• Honey: 1 tbsp
• Olive oil: 1 tbsp
• salt
• pepper
For the sauce:
• marinade left over from the meat
• red wine: 100 millilitres
• flour: 1 tablespoon
• Onion: 1
• beef stock: 300 millilitres

Recipe Directions

1. 1. Preparing the meat: Cut all the membranes and tendons from the meat.
2. 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.
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3. 3. Then sprinkle the meat with pepper and salt on both sides. How much should I sprinkle? Do everything according to your taste.
4. 4. Place the meat in a bag and add the ingredients for the marinade - olive oil, balsamic vinegar, Worcestershire sauce and honey.
5. 5. Tie the bag and knead it with your hands so that everything is well mixed and absorbed into the meat.
6. 6. Marinate the meat for about 8 hours, which is plenty of time.
7. 7. After marinating, season the meat with more salt, pepper and, if necessary, salt.
8. 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. 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. 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. 11. My piece took about 9-10 minutes to cook, but it all depends on the size and thickness of the steak.
12. 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. 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. 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. 15. Slice the meat, put it on plates and serve with red wine. Enjoy!