The quality of the steaks are the most important ingredient in this recipe. It’s best to cut them freshly from a whole Roastbeef and to cook them not too cold but at room temperature. The sauce can be used for other dishes such as the chicken liver salad given here Salad with chicken liver
You can use the same sauce for a nice salad such as this one: Corn salad with chicken liver in balsamic
- Steaks from the Roastbeef
- Gnocchi from potato dumpling (recipe soon)
- 400g mushrooms (small as possible)
- 2 onions
- 0,5 glass of Balsamico
- 2 glasses of red wine
- 0.5 spoon flour
- Olive oil
- Butter oil
Here we go
This is a premiere, see notes at the end of the recipe.
Peel onions and garlic. Peel the mushrooms. Provide other things.
Form thin rolls and cut them into small pieces. Bring them to the form shown here and use a fork to stamp the pattern as shown below.
If mushrooms are small, leave them whole. Otherwise halve or even quarter them (as shown here). Cut the onions in half and cut them into strips. Cut the garlic into thin slices.
Remove the fat layer from the roast beef. Remove fat and tendons.
Cut the roastbeef in steaks of approx. 2cm thickness. Absolutely straight and even. Pepper.
Preheat oven to 50 ° C (not warmer, we just want to keep the steaks warm). Add water for gnocchi. Peel the onions at low heat and make them glazed. Add garlic and fry for a short time.
Remove onions and garlic from the pan and set aside. Increase temperature. Fry the steaks in butter. On the one side 1:45 minutes, on the other 1:30. Per half centimeters thinner, 15 seconds shorter. The steaks are now ‘rare’, they will be continued later.
Add olive oil (3 spoons) and butter (good stitch) to the pan. Caution, butter melts quickly. Fry the mushrooms. It takes about 5 minutes. Fry very hot, they should take color. Do not turn around too often.
Add onions and mix well. Sprinkle with half a spoon of flour and stir again. After approx. 30-45s, the flour will stick in the pan, don’t panic.
Add the balsamico and reduce it for 30 seconds. At the same time put the gnocchi into the boiling water. Remove the set of flour from the pan. Add 2 glasses of red wine and 1.5 glasses of water. Add 1 teaspoon sugar. The flour binds the sauce nicely.
The gnocchi take about 10 minutes. Season the sauce with pepper and salt. If it is too acidic add water and sugar. The first time I added 1.5 glasses of water and 1tsp of sugar, which made the sauce slightly too liquid (see notes).
Now it gets complicated. Depending on how someone likes his steak, add the steaks and especially the juice on the plate to the sauce before the 10 minutes for the Gnocci have expired. Better too late than too early. The steaks still stir in the sauce. For medium-rare 1 minute before, for medium 1.5 minutes before the gnocchi are ready. If the steaks are in the sauce simmering it faint.
This is the result. Spinach is a perfect match (simmered and then pan fried). There is no time to take a photo of this this, maybe next time when I am more relaxed.
Next time reduce the balsamic a bit longer (1 minute). The amount (see picture) actually fits, but I have reduced it too short. That’s why I had to add more water and sugar. That will affect of course the sauce. It’s getting ‘thinner’ as required and wanted but it still tastes great. If reducing the balsamic longer doesn’t help I should reduce the amount. Of course the recipe will be updated.
And here the gallery. Click on a picture to see a high resolution.