Côte de boeuf with red wine jus

Name: côte de boeuf with red wine jus
Cook time: 30 min
Total time: 115 min
Yield: 6
Ingredients: 1 kg côte the boeuf of the specialist; 4 el traditional olive oil; 30 g unsalted butter or margarine; 1 onion; 4 toe garlic; 75 g winter carrot; 2 stem celery; 1 leeks; 8 g fresh thyme; 375 ml Gigondas red wine; 1 el wheat flour

Côte de boeuf with a red wine juice.

Ingredients

Kitchen Stuff

1 roasting pan or baking dish (20 x 30 cm)

Directions

Dab the meat dry with kitchen paper. Sprinkle with salt and pepper and allow to reach room temperature in about 45 minutes.
Preheat the oven to 150 ºC.
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.
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.
Heat the butter in the same frying pan and fry the carrot, onion, leek, garlic and celery for 10 minutes.
Add the sprigs of thyme and divide everything over the meat. Bake the meat in the oven in about 25 minutes medium.
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.
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.
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.
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.
Cut the meat into slices of ½ cm. Serve with the wine jus.