Serves 1
Directions
- 1Cut the beef into 160-180g pieces.
- 2Season the beef with salt and paprika.
- 3Heat some oil and butter in a pan.
- 4Sear the beef to medium rare.
- 5Remove the beef from the pan.
- 6Mince the shallot.
- 7Add the shallots to the pan and sweat.
- 8Add a little paprika and toast.
- 9Deglaze with two spoons of white wine.
- 10Let the sauce reduce and add four to five spoons of cream.
- 11Bring to a boil.
- 12Season with salt and pepper.
- 13Remove from the heat and add the beef.
- 14Chop some parsley and add to the dish.
- 15Serve with rice pilaf and Parmesan.
- 16Garnish with paprika and fresh parsley.
Ingredients
- boeuf
- sel
- paprika
- beurre
- échalote
- 2 cuillères vin blanc
- 5 cuillères crème
- poivre
- persil
- riz pilaf
- parmesan
- huile
Equipment
knifecutting boardbowlovenstovepanspoonpepper grinder
Tips
- Sear the beef at high heat.
- Sear the beef to medium rare.
- Do not let the shallots or sugars burn.
- Do not boil after adding the beef back to the sauce, just let the beef warm.
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