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Aetherflow – Winter 2018
Lean coeurl meat sautéed in creamy butter and a strong red wine to mask the gamy flavor.
With coeurl meat not being readily available in most supermarkets, we chose to replace it with steak. The red wine gives a hearty flavor to this delicious beef and vegetable dish.
You will need
2 steaks – whatever cut you prefer (To make it even fancier, choose venison meat)
1 large onion
200 ml (about ¾-1 cup) dry red wine
200 ml (about ¾-1 cup) port wine
200 grams (about 8 ounces) baby carrots
200 grams (about 7 ounces) broccoli
6 Tbs. butter
Some canola oil
2 Tbs. sugar
Salt, pepper
Wash your vegetables, chop them into bite-sized morsels and cook them whichever way you like (steam, microwave, boil) until just tender. Keep your broccoli warm. Melt 5 Tbs. butter in a small pot over medium heat and bathe your carrots in them. Add sugar and stir until dissolved and your baby carrots are all sparkly and shiny. Keep the carrots warm as well.
Heat some canola oil in a deep frying pan over high heat. Cook your steaks to your liking (approx. 3.5 minutes on each side for medium, regardless of whether it’s venison or beef). It’s perfectly fine if the meat does not seem fully medium. After cooking, wrap the steaks in aluminium foil to keep warm.
Peel and chop onion into thin slices. Fry the onion slices over medium heat in the same pan and add 1 Tb. butter. Once tender, add both the port wine and the red wine, scraping all that delicious roast aroma from the bottom of your pan. Let the wine simmer until it’s about half its original volume. Congratulations! You just reduced red wine sauce! Mix in the remaining butter to make it creamy and oh-so-good. Mmmmmh…
Serve the steaks with a serving of the vegetables and sauce. Enjoy!
