Beef with aromatic herbs

06306 BEEF with AROMATIC HERBS INGREDIENTS for 2 PERSONS 600 g of rump steak, 100 g butter, 1 tablespoon vegetable oil, tarragon, 5 g 5 g 5 g of parsley, thyme, Sage, 5 g 1 dl of dry white wine, salt, pepper.

Clean and finely chop herbs.

Heat oil and 20 g of butter in a pan, then bake the cost 5 minutes on each side, to keep the red meat inside.

If the preferred meat over cooked transfer the chop and cook for another 5-10 minutes in a hot oven at 200° remove the cost and allow to rest for 10 minutes to warm.

Empty the cooking grease casserole, put it back on the heat, pour in the wine and stir to dissolve the caramelized parts that are on the bottom of the container; reduce the wine by 2/3, then turn off the heat and incorporate the remaining butter cut into small pieces, banging with a whisk.

Mix in herbs and keep it warm.

Slice the meat, place on serving dish and pour over the sauce.

Deglaze the pan with the white wine, reduce by two-thirds.

Place the butter, add the herbs, previously washed and chopped, warm for a few minutes and pour over the meat.