Name: Roast beef with wine caramelized onions
Prep time: 30 min
Total time: 30 min
Yield: 6 Porções
Ingredients: 1 unit(s) tender filet mignon; 1 unit(s) Blonde; 2 unit(s) Garlic (clove); 3 unit(s) Onion; 1/3 cup White wine; 1 cup Grated kingdom cheese; 1 tablespoon Butter; to taste Salt and Black Pepper; 4 tablespoon Olive oil; 1/2 cup Rosemary

Brazil

tender filet mignon

Blonde

Garlic (clove)

Onion

White wine

Grated kingdom cheese

Butter

Salt and Black Pepper

Olive oil

Rosemary

Roast beef with wine caramelized onions

Coloque filé sobre uma tábua e tempere com sal e pimenta-do-reino.

Place fillet on a cutting board and season with salt and pepper.

Aqueça uma frigideira grande com a manteiga e 2 colheres de sopa de azeite e sele o filé por todos os lados com a folha de louro e o dente de alho inteiro para aromatizar. Reduza a chama para fogo médio e repita continue grelhando o filé de todos os lados por cerca de 30 minutos. Essa segunda parte também pode ser feita no forno a 180 graus também por 30 minutos. Para verificar o ponto: espete a carne com uma faquinha ou palito de churrasco, o líquido deve sair levemente rosado.

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.

Numa outra frigideira, coloque mais 2 colheres de sopa de azeite, e as cebolas cortadas em quatro da base das folhas à raiz e 2 ramos de alecrim. Tempere com sal e pimenta do reino à gosto.

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.

Quando estiverem bastante douradas, acrescente o vinho branco. E deixe cozinhar até o vinho secar.

When they are golden enough, add the white wine. And let it cook until the wine dries up.

Assim que o filé estiver pronto, corte o filé em fatias coloque ao centro num refratário e ao lado as cebolas caramelizadas. Por cima do filê coloque o queijo ralado e leve ao forno para gratinar até que o queijo fique douradinho. Finalize com ramos de alecrim para servir.

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.

Roast beef with wine caramelized onions

Tags

Did you like this recipe?

You may also like