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Côte de boeuf with red wine jus
Côte de boeuf with a red wine juice.
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Ingredients
Directions
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Dab the meat dry with kitchen paper. Sprinkle with salt and pepper and allow to reach room temperature in about 45 minutes.
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Preheat the oven to 150 ºC.
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Heat the oil and butter in a frying pan and fry the meat around brown in 5-6 min. Remove the meat from the pan and place in the oven dish.
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Chop the onion, cut the garlic coarse and the winter carrot into cubes. Cut the celery into bows, wash the leek and cut into pieces.
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Heat the butter in the same frying pan and fry the carrot, onion, leek, garlic and celery for 10 minutes.
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Add the sprigs of thyme and divide everything over the meat. Bake the meat in the oven in about 25 minutes medium.
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Bring the wine to a boil in a generous saucepan. Remove the oven dish from the oven. Remove the meat from the dish, but leave the vegetables in it.
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Place the meat on a large plate and let rest for 10-15 minutes under aluminum foil. Meanwhile, strain the flour over the vegetables and mix.
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Extinguish the vegetables with the wine, stir and scoop the mixture into the saucepan. Reduce to ⅓ on high heat. This takes approx. 10 min. Stir occasionally.
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Pour through a sieve and press as much moisture as possible from the vegetables with a soup spoon. Season the gravy with salt and pepper.
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Cut the meat into slices of ½ cm. Serve with the wine jus.
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Nutrition
445Calories
Sodium0% DV1.585mg
Fat40% DV26g
Protein74% DV37g
Carbs2% DV7g
Fiber28% DV7g
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