Among the variety of dishes of French cuisine, an honorable place is occupied by meat dishes, in particular beef. Steaks, casseroles and ragout for Provencal recipes do not leave anyone indifferent, especially in the autumn cold.
Meat in French - Beef Recipe
As soon as "beef" and "French" meet in one sentence, the classic béf burgenion recipe comes to mind. Yes, it is fully worth the time spent and will be worthy of filing on an exquisite festive table.
Ingredients:
- beef - 680 g;
- thyme - 6 branches;
- parsley - 7 branches;
- laurel leaf - 1 pc .;
- bacon - 75 g;
- onion - 230 g;
- carrots - 95 g;
- garlic teeth - 3 pieces;
- dry red wine - 480 ml;
- chicken broth - 245 ml;
- tomato paste - 15 g;
- champignons - 340 g;
- flour - 10 g.
Preparation
Before preparing meat in French from beef, the beef itself is cut into large cubes, and the brazier is heated on medium high heat. When the dishes are warmed up, put into it pieces of bacon and let the fat from it be drowned. Add thyme, garlic, chopped onions and carrot cubes. When the vegetables are covered with fat, and the pieces of onions become transparent, put the beef and let it grasp the blush. Now add the mushrooms and let the moisture evaporate from them. Pour in a mixture of wine and broth with tomato paste, then reduce heat and leave the meat stew for 2 hours. After a while, fry the flour in a dry frying pan until creamy, dilute a small amount of broth from the pan, then shift the flour pasta to french meat from beef with mushrooms and allow the liquid to thicken for 4-5 minutes.
Meat in French from beef can be made in a multivark, set the mode "Quenching" for 2.5 hours.
Meat in French from beef in the oven
Beef tenderloin - one of the most valuable and expensive pieces of carcass, but because who does not know how to prepare the French the most delicate and juicy. In the following classic recipe, we will share with you all the subtleties.
Ingredients:
- beef tenderloin - 520 g;
- butter - 45 g;
- olive oil - 45 ml;
- shallots - 70 g;
- flour - 5 g;
- dry red wine - 115 ml;
- Dried tarragon - 2 tsp.
Preparation
Season the tenderloin with freshly ground pepper and sea salt, and then brown it on half the warmed butter for 3 minutes on each side. When the meat grains a crust, place it in a preheated 190 degree oven for 20-23 minutes.
In the meantime, grab the sauce. Save the shallots in olive oil, sprinkle with flour, add tarragon and pour in red wine. Once the sauce thickens, add the remaining half of the butter to it.