Tender Beef Steak with Sweet & Tangy Wine Sauce
[GyeMyeong University] Beef Steak with Raspberry Vinegar Sauce
This recipe was inspired by a desire to explore various sauces and create a delightful sweet and tangy wine sauce. We’ll be using this vibrant sauce to enhance the flavor of tender beef steak, creating a harmonious dish with colorful garnishes.
Main Ingredients- Fresh Beef (recommendations: Top blade or Sirloin) 160g
- 1 Onion (medium size)
- 2 Carrots (medium size)
- 1 Kabocha Squash (small size)
- 5g Red Sorrel (or mixed baby greens)
- 1 Mini Cabbage
Sweet & Tangy Wine Sauce Ingredients- 200ml Dry Red Wine
- 25g Raspberry Vinegar (or regular rice vinegar)
- Sugar, a small amount (adjust to taste)
- 25g Demiglace Sauce (store-bought)
- 100ml Milk
- 100ml Heavy Cream
- 200ml Dry Red Wine
- 25g Raspberry Vinegar (or regular rice vinegar)
- Sugar, a small amount (adjust to taste)
- 25g Demiglace Sauce (store-bought)
- 100ml Milk
- 100ml Heavy Cream
Cooking Instructions
Step 1
1. Prepare Garnish Vegetables: Halve the mini cabbage and cut the carrots into large chunks. Bring a pot of water to a boil, add a pinch of salt, and blanch the mini cabbage and carrots. Avoid overcooking to maintain a crisp texture.
Step 2
2. Cook the Kabocha Squash: Remove the seeds and peel the kabocha squash. Dice it into bite-sized pieces (about 2-3 cm). Arrange on an oven tray and bake in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until tender. It should be easily pierced with a fork.
Step 3
3. Caramelize the Onion: Finely mince or thinly slice the onion. Heat a pan with a little oil over medium-low heat. Slowly sauté the onion until it becomes sweet and turns a nice golden-brown color. This step adds depth and sweetness to the sauce.
Step 4
4. Make the Kabocha Puree: Transfer the baked kabocha squash to a blender or use an immersion blender. Add milk, heavy cream, and a tiny pinch of salt. Blend until smooth and creamy. If the puree is too thick, add a little more milk or cream to reach your desired consistency.
Step 5
5. Create the Sweet & Tangy Wine Sauce: In a saucepan, combine the red wine, raspberry vinegar, and sugar. Bring to a simmer over medium heat, allowing the alcohol to evaporate for a minute. Stir in the demiglace sauce until well combined. Reduce the heat to low and simmer gently until the sauce thickens to your liking.
Step 6
6. Plate the Garnishes: Leave the center of the plate clear. Spread the kabocha puree smoothly or shape it attractively. Arrange the blanched mini cabbage, carrots, caramelized onion, and fresh red sorrel artfully around the puree.
Step 7
7. Cook the Beef Steak: Pat the beef dry with paper towels and season generously with salt and pepper. Heat a pan over high heat with a little oil. Sear the beef on all sides until it reaches your desired level of doneness. For a tender and juicy steak, aim for medium-rare.
Step 8
8. Serve: Place the cooked beef steak in the center of the prepared plate. Drizzle the prepared sweet and tangy wine sauce over the steak or serve it alongside. Serve immediately while warm to enjoy the perfect combination of flavors.
