Delicious Red Wine-poached Beef
"Looking for a different style of steak? This is the perfect recipe for you. Poaching involves cooking food in liquid with a temperature ranging from 140F to 180F. Poaching liquid can have a wide range of ingredients from just water to wine and aromatics. For perfect poached meat, the meat should be fully submerged in the poaching liquid and the temperature should be low. You can add herbs such as thyme and rosemary to the poaching liquid to create wonderful aromas. You can also add some tarragon and mustard to the sauce to give it a French flavor."
Serves3
Preparation Time5 min
Cooking Time15 min
Cooking MethodSkillet
Ingredients
- 1 bottle medium-bodied red wine
- 4 sprigs thyme
- 2 teaspoon black peppercorns
- 1 cup Beef stock
- 2 dried bay leaves
- 1 pound beef tenderloin
- 1 ounce spring onions
- 1 ounce onions
- 1 tablespoon ginger
- 2 clove garlic
Instructions
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Combine wine, peppercorns, thyme, chopped onions, stock, bay leaves in a large saucepan.
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Bring to boil and simmer for 5 minutes. Season with salt.
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Submerge the beef in the wine mixture.
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Lower the heat to a gentle simmer.
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Cook for 15 minutes.
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To prepare the sauce, chop the spring onions, garlic and transfer to a bowl.
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Add the grapeseed oil, black and white sesame seeds.
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Grate the ginger and add it to the mixture.
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Mix well and season with salt and pepper. Set aside.
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Remove the beef from the poaching liquid.
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Slice the beef into bite-sized pieces and top with the spring onion - ginger sauce.
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Serve while hot.