Beef with wine sauce
4 servings
100 minutes
Beef in wine sauce is a refined dish of European cuisine that combines the rich flavor of meat with subtle notes of wine and spices. Historically, such recipes originated in the gastronomic traditions of France, where meat was often braised or roasted in aromatic wine sauces. Beef marinated with honey and spices is baked in foil, retaining its juiciness and acquiring a noble taste. Served chilled, it makes an ideal appetizer for a festive table or an exquisite complement to a glass of red wine. Honey adds a light sweetness while garlic and nutmeg provide spicy notes. This dish will adorn any dinner with its simplicity of preparation and depth of flavor.
1
Coat a piece of beef with salt, pepper, ginger, nutmeg, and crushed garlic.
- Beef: 500 g
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
- Ground ginger: to taste
2
Dissolve honey in wine.
- Honey: 1 teaspoon
- Wine: 70 ml
3
Lay foil on the baking sheet, place the meat on it, and pour wine over.
- Wine: 70 ml
4
Cover the meat with foil on top and bake in a preheated oven at 180 degrees for one and a half hours (you can remove the foil 15-20 minutes before the end).
5
Let the meat cool (in the oven) and serve cold. It is convenient to cut the meat into portions right away and drizzle with the remaining liquid on the tray.