The Dutch Salsa for Meat is a sauce made of clarified butter and egg. In this recipe, with step -by -step photos, we will show you not only to prepare the sauce but also some grilled beef medallions that together will be an elegant and exquisite dish. Get to work with these beef medallions in Dutch sauce and surprise everyone at food time.
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Difficult Difficulty |
| Ingredients to make beef medallions in Dutch sauce: |
| 300 grams of beef 2 units of egg yolk 100 milliliters of clarified butter 100 milliliters of vinegar ¼ red onion unit 1 jet of olive oil 1 pinch of salt and pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with red wine |
Ingredients to make beef medallions in Dutch sauce:
1. Alist all ingredients.
2. To clarify the butter, in a skillet over low heat melter the butter without stirring and remove the white foam from the surface with a spoon. Reserve fat.
3. To make the Dutch sauce, in a pan add the vinegar, the finely chopped onion, a little water, salt and pepper. Let reduce in half and reserve.
4. Add the yolks to a bowl dispose of Maria over low heat and beat until whitening the yolks.
5. Add the clarified butter in the form of thread and beat at the same time. This sauce can be easily cut so it is important that the water of the Maria bath is not very hot. If you get to cut it can be fixed with a little cold water while still beating.
6. Add the onion with the vinegar, salt and pepper. Mix until you get a soft and little thick sauce.
7. Salpimentar the beef medallions and cook in a pan until you get the desired term.
8. Serve the meat and cover with the sauce. Res medallions in Dutch sauce can be accompanied with a garrison that does not subtract prominence to the plate such as a white rice or steamed vegetables.
