Steak Bourguignonne

n a

The ingredient of Steak Bourguignonne

• 1 four cup 60ml olive oil
• four x 150g steaks which includes rib eye or scotch fillet
• 2 eschalots finely chopped
• 2 garlic cloves crushed
• 300ml crimson wine
• 200ml massel red meat inventory
• 1 tablespoon chopped basil
• 2 tablespoons chopped flat leaf parsley
• 2 tablespoons very cold unsalted butter cubed
• oven baked chips to serve
• green salad to serve

The Instruction of steak bourguignonne

• ufeffheat the olive oil in a non stick frypan over excessive warmth when the pan is warm add the steaks and prepare dinner for 2 mins on each side cooking in batches if important to ensure the steaks form an excellent seal on every side dont flow them round whilst cooking
• remove the steaks from the pan vicinity on a plate and cowl loosely with foil
• turn the warmth to medium upload the eschalots to the pan and cook dinner stirring for 1 minute
• add the crushed garlic and red wine scraping to dislodge any crunchy bits on the base of the pan allow the wine to bubble away for a few minutes then add the red meat inventory and cook dinner till the liquid is reduced through half and is quite smooth
• stir in the basil and half of the parsley and pour in any meat juices from the plate taste the sauce and adjust seasoning remove from the heat and upload the butter whisking in until the sauce thickens
• to serve region a steak on each plate pour over the sauce and garnish with closing parsley serve with thin oven baked chips

Nutritions of Steak Bourguignonne

fatContent: 532 731 calories
saturatedFatContent: 40 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 1 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 34 grams protein
sodiumContent: 111 milligrams cholesterol