Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Steaks
To braise in the oven
Utensils
One ovenproof dish (holding approx. 2 ½ l), greased.
How it's done
Steaks
Heat the oil in a frying pan. Season the meat, brown for approx. 2 mins. per batch. Remove, place the steaks in a prepared dish so that they overlap slightly. Reduce the heat, sauté the shallots and garlic in the same pan for approx. 5 mins. Pour in the stock and balsamic, add the rosemary, bring to the boil. Place the slices of orange on top of the steaks, pour the stock over the top. Cover the tin with foil.
To braise in the oven
Cover and braise for approx. 1½ hrs. in the lower half of an oven preheated to 180°C. Remove the foil, finish cooking for approx. 30 mins., season.
| Serve with: | Mashed potato, polenta or risotto, and salad. |
|---|
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