Beef in port with buckwheat
2 servings
25 minutes
Beef in port wine with buckwheat is an exquisite blend of traditional French cuisine and the rustic simplicity of buckwheat. Inspired by classic meat cooking methods, this recipe reveals the depth of red port wine's flavor, giving the beef a rich aroma and slight sweetness. Dijon mustard adds a spicy note to the dish, while fresh red basil brings lightness and freshness. Buckwheat, with its soft texture and nutty taste, perfectly absorbs the aromatic meat sauce, making the dish balanced and hearty. This dish is ideal for a cozy dinner on a cool evening when you want to warm up and enjoy rich flavors.
1
We cut the beef into thin strips, about 5 mm thick, 8 mm wide, and 2-3 cm long; we tenderize them.
- Beef: 300 g
2
We sort the buckwheat and start boiling it. When the water boils, we add salt. I cook on high heat so that the buckwheat is ready at the same time as the meat.
- Buckwheat groats: 0.3 glass
- Salt: 1 teaspoon
3
We clean the garlic and slice it thinly. Heat vegetable oil in a pan. Fry the garlic until golden and add the meat. Season with salt and pepper, and fry together while stirring constantly. Once the meat releases juice, pour in half a glass of red port wine, mix, and let it simmer uncovered on medium heat for about 3-4 minutes.
- Garlic: 3 cloves
- Vegetable oil: 2 tablespoons
- Beef: 300 g
- Salt: 1 teaspoon
- Freshly ground black pepper: to taste
- Red port wine: 0.5 glass
4
Add finely chopped basil leaves to the meat, mix, and add a tablespoon of mustard. Thoroughly incorporate it into the contents of the pan (there should be liquid), turn off the heat, cover with a lid, and let it sit for 2-3 minutes.
- Red Basil: 0.3 bunch
- Dijon mustard: 1 tablespoon
5
When the buckwheat is ready, we serve it on plates and top it with meat and the prepared sauce. Enjoy your meal!