Beefsteak with White Port Wine Sauce

Main Dishes | Syrian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

The key to this recipe is good quality meat; everything else is secondary.

Ingredients

Onion - 2 heads
Lamb Neck Fillet - 2 lbs
Carrot - 1 piece
Celery salt - 1 stalk
Thyme - 2 stalks
Bay leaf - 1 piece
Parsley - 6 stalks
White Vermouth - 7 fl oz
Dijon Mustard - 2 spoons
Campbell's Beef Broth - 3 fl oz
Cream - 1 fl oz
Dried Barberry - 0.7 oz
Butter - 1.8 oz
Salt - to taste
Vegetable Oil - 1 fl oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the meat into pieces about three centimeters thick. Using your hands, shape each piece into a round form, similar to modeling clay, and tie it around the perimeter with kitchen twine to secure this shape. The twine tightens the meat, which helps prevent the fibers from breaking apart during cooking when excess moisture evaporates. Pat the pieces dry with paper towels. It is important to minimize moisture on the surface, as this will allow a crust to form, which also helps retain juiciness.

Step 2

Heat a skillet with vegetable oil and sear the pieces of meat on both sides and the edges as well. Cook for five minutes on one side and three minutes on the other. For the edges, cook for one minute each.

Step 3

Place the meat in foil to rest and recover from the shock. In the remaining fat and oil in the skillet, sauté the roughly chopped onion, celery, and carrot until golden brown. Tie together a bundle of bay leaves, thyme, and parsley. Arrange the pieces of meat on a baking tray, season with salt and pepper, and scatter the sautéed vegetables around them. Toss the bundle of herbs onto the tray and place it in the oven preheated to 356°F for fifteen minutes.

Step 4

During this time, prepare the sauce. In a saucepan, combine the broth with the port wine, bring to a boil, and simmer for ten minutes until the excess alcohol evaporates and the liquid reduces by about one third. Lower the heat and whisk in the mustard and cream. Cook for another three minutes, then remove from heat and whisk in the diced frozen butter and finely chopped tarragon leaves.