2 hours and 25 minutes | 5 people
INGREDIENTS:
- 1-piece beef steak (four kilos)
- 1 tablespoon salt
- 3 teaspoons olive oil
- 1 finely chopped large onion
- 2 garlic cloves (not minced)
- 250g small white mushrooms, cut in 4
- 300 ml white wine
- 700 ml vegetable stock
- 2 teaspoons corn flour [dissolved in 1 tablespoon water]
- 1 tablespoon mustard
- 2 tablespoons honey, preferably flower honey
- 1 teaspoon red wine vinegar
- 3 tablespoons fresh thyme leaves, finely chopped
Method:
Spread two tablespoons of olive oil on the meat, season with some salt and cover with cling film. Leave outside the fridge for one hour. Preheat the oven to 180°C and put the beef in a tray. Cook for approximately two hours. Twenty minutes before it is cooked, add the onion and garlic. Once ready, place the meat in a large platter, cover it and keep it in a warm place until you prepare the sauce.
Remove the grease from the tray and keep only one tablespoon. In the hot tray, pour the wine and use a wooden spoon to unstick the leftovers from its bottom. Mix well until they dissolve in the wine.
Heat a saucepan and pour the rest of the olive oil. Sauté the mushrooms for 1-2 minutes. Sieve the cooking juices remaining in the tray (remove onion & garlic) and put them in the saucepan. Add the vegetable stock and boil the sauce until it reaches half its quantity. Add the dissolved corn flour and bring to boil until it thickens. Finally, add the juices remaining in the platter. Remove from heat, add the honey, mustard, thyme and vinegar and stir. Pour the sauce over the meat and serve.