The winter really is the time for a bit more heavy tasting food. Perfect for this escalope with a full and tasty wine sauce. This dish matches perfectly with a smooth potatoes mash. Further I would advise you to open a full red wine like a Shiraz. Enjoy the dark days in January and make a party out of every day!
Ingredients for 4 pers.:
- 4 escalopes
- 500 ml red wine
- 1 orange
- 500 ml beef broth
- 100 ml cooking cream
- Fresh thyme
- Salt and pepper
How to prepare it:
Grate the skin of the orange and squeeze out the juice of the orange. Put the juice and the juice of the orange together with the wine and the beef broth in a pan. Remove the thyme leaves of the twigs and add them to the pan.
Put a frying pan on the stove, add some butter. Sprinkle some salt and pepper on top of the escalopes. Once the butter is melted and hot you can fry the escalopes for 3 minutes on both sides. Take the escalopes out of the pan and wrap them into thin foil. You need to reuse the frying pan so leave it up the stove.
Sift the sauce to remove the orange grate and the thyme and add the sauce to the frying pan of that you used for the escalopes. Let the sauce boil and add the cooking cream. Stir well and taste the sauce, add if needed some salt and pepper.
Put the escalopes on the plates. Add some of the sauce and garnish with some thyme.
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