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Roast beef with wine caramelized onions
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
6 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- tender filet mignon1 unit(s)
- Blonde1 unit(s)
- Garlic (clove)2 unit(s)
- Onion3 unit(s)
- White wine1/3 cup
- Grated kingdom cheese1 cup
- Butter1 tablespoon
- Salt and Black Pepper to taste
- Olive oil4 tablespoon
- Rosemary1/2 cup
- Place fillet on a cutting board and season with salt and pepper.
- Heat the butter and 2 tablespoons of oil in a large skillet and sear the fillet on all sides with the bay leaf and whole garlic clove for flavoring. Reduce the flame to medium heat and repeat continue grilling the fillet on all sides for about 30 minutes. This second part can also be made in the oven at 180 degrees for 30 minutes. To check the point: skewer the meat with a knife or barbecue stick, the liquid should come out slightly pink.
- In another skillet, add 2 more tablespoons of oil, and the onions cut in four from the base of the leaves to the root and 2 sprigs of rosemary. Season with salt and pepper to taste.
- When they are golden enough, add the white wine. And let it cook until the wine dries up.
- Once the fillet is ready, cut the fillet into slices and place the caramelized onions in the center. Place the grated cheese on top of the fillet and put it in the oven to brown until the cheese is golden brown. Finish with rosemary sprigs to serve.
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