Galician Veal Entrecote with Wine and Vegetable Sauce
For the beef broth
Ingredients · Servings 4
- 4 Galician Beef entrecotes
- ½ tablespoon of extra virgin olive oil
- Shall
- 1 tablespoon of extra virgin olive oil
- A beef bone
- Some pieces of beef—I like the rib or flank cuts—
- The green part of 1 leek
- 1 onion
- 1 carrot
- 1 celery leaf
- 1 piece of turnip —optional—
- 400 g of water
- Shall
- 1 carrot
- 2 shallots
- ½ leek
- 250g of beef broth
- 150g of red wine
- 50g of a sweet wine
- A pinch of ground pepper
- 2 tablespoons of extra virgin olive oil
- Some green asparagus
- 4 artichokes
- Some garlic shoots
- Some spring onions
- 2 potatoes
- Extra virgin olive oil
- 500g of sparkling mineral water
Method
- Peel, cut and chop the vegetables.
- Put the extra virgin olive oil in a saucepan and sauté the pieces of meat and vegetables.
- Add the bone, water, and salt to the saucepan and bring to a boil. Once boiling, skim off any foam and let it simmer for about 20 minutes. Strain and set aside.
- Peel the carrot and dice it into very small pieces. Do the same with the shallots and the leek.
- Put the extra virgin olive oil in a saucepan and sauté the vegetables slowly. Add a little pepper.
- Add the wines and flambé, always taking the necessary precautions when using this technique —read the tips—. When the flame goes out, add the stock and let it cook for about 10 minutes.
- Strain the sauce through a chinois, pressing the vegetables well with a spoon or the pestle of a mortar to extract all their juice.
- Return it to the heat and let it reduce. Now is the time to taste it and adjust the seasoning to your liking.
- Peel the potatoes, cut them into thick slices, fry them in plenty of extra virgin olive oil, drain them on kitchen paper, and add a little salt. Set aside.
- Peel the spring onions, removing the first layer. Do the same with the garlic shoots. Put the sparkling water in a saucepan, add the spring onions and garlic shoots and cook them – see the tips. Remove them when they are al dente. Set aside.
- Peel the artichokes, leaving only the heart and part of the stem. Cook them in the spring onion water until al dente. Set aside.
- Cut the asparagus as shown in the photo. Wash them and cook them in the water with the other vegetables. Remove them when they are al dente. Set aside.
- Just before serving, briefly sauté the vegetables in a pan with a drizzle of the oil used to fry the potatoes. This is simply to give them a glossy sheen and make them look even more appetizing.
- Take the meat out of the refrigerator half an hour beforehand so that it comes to room temperature.
- Grease a non-stick frying pan with extra virgin olive oil. When the pan is very hot, add the meat. Cook it for a few minutes on one side, then flip it to the other. Finally, add a little salt. How long? It depends a lot on the heat, the pan, and how well-done you like your meat. The one in the photo was cooked over very high heat for 4 minutes on each side. It came out perfect, delicious, and juicy.
- Put the sauce on the plate where the meat will go.
- Divide the potatoes among the plates, forming a tower as you see in the photo.
- Arrange the vegetables as you like.
- Chop the meat, arrange it, and serve immediately. And keep the sauce nearby, because they'll want seconds.
Beef broth
The sauce
The garnish
The meat
