- Beef fillet - 400 Grams
- Balsamic vinegar - 2 items. spoons
- Worcestershire sauce - 1 Art. a spoon
- Honey - 1 st. a spoon
- Olive oil - 1 st. a spoon
- Salt, pepper - - To taste
- Wine red - 100 milliliters
- Flour - 1 Art. a spoon
- Bow - 1 piece
- Meat broth - 300 Milliliters
We rub a piece of beef fillet with spices - I had it just salt and pepper, nothing more. We put a piece of beef in a tightly closed polyethylene food bag, there we add balsamic vinegar, Worcestershire sauce, honey and olive oil. Stir well, so that the meat is evenly covered with a marinade of carefully mixed ingredients. If you do not have one of the ingredients for marinade - do not despair, you can do without it (or replace it with something that you like). We send it to the refrigerator to marinate for a couple of hours (meat must be pre-marinated). I marinated for 8 hours. We put the marinated meat piece on a heated frying pan with a little oil. Fry on medium-high heat for 3-4 minutes on both sides. Meat should be covered with a confident, but not too hard crust. A roasted piece of meat is put in a roasting dish and put in an oven, heated to 190 degrees. Now the most difficult thing is not to dry the meat. The exact time for roasting meat depends on the size of the piece and on what degree of willingness you prefer. On average, a piece of beef weighing 400 grams should be baked for about 10 minutes at 190 degrees. Then we take a piece of meat and give it 10 minutes to stand. Do not cut it! The meat is still hot, the temperature inside it is high, so the meat will "come" to readiness on its own. In the meantime, the meat is baked - prepare the sauce. In the frying pan, where the meat is fried, put the onions and cut into rings and fry until soft. When the onion becomes soft - add the flour into the pan and fry, quickly mixing. When the flour mixes well with fats and onions, add broth, wine and marinade left in the pan after pickling the meat. Stir and cook over medium heat until the sauce thickens. Now the meat can be cut into pieces. As you can see, my meat was covered with a delicious crust, and inside I remained slightly damp. If you like fully roasted meat - bake in the oven for a couple of minutes longer. We serve meat along with wine sauce and garnish (potatoes are excellent). It goes well with red dry wine. Bon Appetit!
Servings: 2