Black angus beef salad with red wine jus
A fresh take on a classic salad featuring seared Black Angus beef over hand-cut Romaine lettuce, drizzled with a rich red wine and cream jus and finished with Parmigiano Reggiano.
What you need
How Maurice does it
- 1
Place the Romaine lettuce on a cutting board and cut off the root end. Chop the lettuce into bite-sized pieces and set aside.
- 2
Heat a pan over medium-high heat. Add olive oil and butter, letting the butter melt and sizzle.
- 3
Season the Black Angus steaks with salt and pepper. Place them into the hot pan and sear for about 2-3 minutes per side, or until medium-rare.
- 4
Add the garlic cloves to the pan and baste the steaks with the pan juices and melted butter. Remove the steaks from the pan and let them rest on a cutting board.
- 5
In the same pan with the pan juices and garlic, pour in the water, cream, and red wine. Whisk the sauce and let it simmer until slightly thickened.
- 6
Slice the rested steaks into thin pieces, revealing a pink medium-rare interior.
- 7
Place the chopped lettuce into a long wooden bowl. Arrange the sliced steak pieces neatly on top.
- 8
Spoon the warm red wine jus over the steak and lettuce. Finish with a generous grating of Parmigiano Reggiano. Serve immediately.
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