Steak with truffle sauce can be combined with a vegetable side dish. This dish is one of the culinary masterpieces of French cuisine. To prepare it, you need demi-glace sauce, which is a thick broth of beef and vegetables.
It is necessary
- - demi-glace sauce
- - 1 kg of beef
- - 200 g small carrots
- - 60 g butter
- - 200 g green beans
- - olive oil
- - 200 g white cabbage
- - 50 ml of dry red wine
- - 200 ml chicken broth
- - salt
- - ground black pepper
- - truffle oil
Instructions
Step 1
Cut the beef into several steaks, each of which generously rub with garlic, black pepper and salt. Fry the meat in olive oil until brown. In a separate skillet or in the oil left over from the steaks, lightly sauté the mixture of chopped green beans, garlic and carrots, cut into thin strips.
Step 2
Finely chop the white cabbage and place in a skillet with melted butter. Add a little water if necessary. Once the cabbage is soft, pour in the red wine and the pre-cooked demi-glace sauce. After the liquid has evaporated, stir in the truffle oil mixture.
Step 3
Place carrots and beans, steaks on a plate and season with truffle sauce. Garnish the steaks with mint leaves or fresh herbs before serving.
