Beef chop with vegetable sauce (in wine)
Beef chop with vegetable sauce in wine - a recipe that combines tradition with refinement
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 4
If you are looking for a savory recipe that adds a touch of elegance to your meals, you have come to the right place. The beef chop with vegetable sauce in wine is a dish that will not only delight your taste buds but also bring a sophisticated air to your kitchen. This recipe has deep roots in culinary traditions, where the quality of ingredients and elaborate cooking techniques blend perfectly to create a memorable meal.
Necessary ingredients
For the beef chop with vegetable sauce:
- 4 thick slices of beef chop (approximately 200-250g each), bone-free, trimmed of fat
- 2 medium carrots, peeled and julienned
- 1/2 small celery root, julienned
- 3-4 green onions (or 1 yellow onion, if not available)
- 1 leek, julienned
- 2 small pickles, diced
- 100 ml dry red wine (or vinegar if you prefer)
- 2-3 tablespoons demi-glace sauce (if not available, you can substitute with concentrated beef broth)
- Salt and pepper to taste
For the potato garnish:
- 4 medium potatoes, peeled and cubed
- 30 g butter (divided into two portions of 15 g each)
- Green onion for garnish
- 1/2 teaspoon marjoram
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Brief history of the recipe
The beef chop with vegetable sauce in wine is a dish that reflects the richness of European gastronomy, combining traditional and modern influences. The demi-glace sauce, highly appreciated in fine dining kitchens, is a symbol of hard work and patience, requiring hours of cooking to develop its complex flavors. Although preparing it may seem intimidating, today’s recipe simplifies this process, offering you a delicious sauce that can be made without requiring handmade demi-glace.
Step by step: How to prepare the beef chop with vegetable sauce
1. Preparing the meat
Start by heating a high-sided skillet (or a non-stick pot) over medium heat. Add a little oil and wait for it to heat up. Place the beef chop slices in the skillet and brown them on one side for 3-4 minutes until they turn a nice golden color. Flip them over, sprinkle with a pinch of salt and pepper, and let them brown on this side as well. Once they are ready, remove them from the skillet and set aside.
2. Preparing the sauce
In the same skillet, add the chopped vegetables (carrots, celery, leek, and pickles). Sauté them for about 5 minutes, stirring frequently, until they soften a bit. Add the red wine and, if using, the demi-glace sauce. Let it simmer for 2-3 minutes for the flavors to combine.
3. Finalizing the dish
Put the chop back in the skillet, covering it with the vegetables. Add a cup of beef broth and let everything simmer on low heat. The cooking time will depend on your preferences, but generally, 10-15 minutes are enough to achieve a well-cooked yet juicy chop. If you prefer the meat rare, reduce the cooking time.
4. Preparing the potato garnish
Meanwhile, boil the cubed potatoes in a pot of salted water for about 15 minutes until they become soft but not fully cooked. Drain them and place them in a skillet with 15 g of butter. Brown them on all sides, then sprinkle with the marjoram, cumin, salt, and pepper mixture. Finally, add the finely chopped green onion and the remaining butter for extra flavor.
5. Plating
Arrange the potatoes on a plate, sprinkle with fresh chopped parsley, and place the beef chop on top, covering it with the vegetables and sauce from the skillet. While it’s a good idea to keep the sauce on the chop, you can also serve it around for an elegant presentation.
Useful tips
- About the wine used: If you do not consume alcohol, you can replace the wine with diluted vinegar. This will add the necessary acidity.
- Demi-glace sauce: Although not always available, you can make a similar sauce using high-quality concentrated beef broth. This will give the dish a rich flavor.
- Possible variations: You can also add sliced mushrooms to the sauce for extra flavor. Additionally, replacing the potatoes with mashed potatoes or steamed vegetables can bring a note of freshness.
Frequently asked questions
- Can I use pork or chicken?
Of course! This recipe is versatile and can easily be adapted with other types of meat, but the cooking time may vary.
- Is this a suitable recipe for special occasions?
Absolutely! This dish brings a sophisticated air and will impress any guests at an elegant dinner.
- What other recipes can it be paired with?
This chop pairs perfectly with a fresh green salad or a dry red wine. Additionally, a light dessert, such as a fruit tart, would complete the meal perfectly.
Nutritional benefits
Beef chop is an excellent source of high-quality protein, and the added vegetables provide fiber, vitamins, and essential minerals for a balanced diet. Also, moderate consumption of red wine can bring heart health benefits due to its antioxidants.
Conclusion
Now that you have all the necessary information, all that’s left is to start cooking! The beef chop with vegetable sauce in wine will surely become a favorite in your family, and each serving will be an opportunity to savor delicious moments. Enjoy every bite and don’t forget to share this recipe with your loved ones!
Ingredients: COTLET WITH VEGETABLE SAUCE 4 thick slices of boneless beef chop, trimmed of fat and skin 2 carrots half a small celery root 3-4 green onions (I used old ones) 1 leek 2 small pickled cucumbers 100 ml dry red wine (if not consumed, can be replaced with a little wine vinegar) 2-3 tablespoons demi-glace sauce 1 pinch of salt for the chop 1 pinch of pepper for the chop SIDE DISH OF POTATOES potatoes 30 g some green onion 1 pinch of cumin pepper salt some parsley for decoration
