Biff med rødvinssaus – Steak with red wine sauce

Instructions

1. Start with the sauce. Finely dice the shallots and quickly sear it in a pot/pan with a bit of oil.
2. Add the red wine, and bring to a boil until there's 1/4th left (It will almost have the consistency of marmalade at this point). This process takes about 30 minutes.
3. Add the beef stock and let it boil to about half the amount, this takes about 15 minutes.
4. Peel the carrots and cut into pieces. Add them to a bakeware dish, drizzle over oil, honey, lemon juice, salt, and pepper. Mix well together and put it in the oven at 200C/400F for 15-20 minutes, until the carrots are tender. Add the parsley right before serving.
5. Run the sauce through a sieve, adding it back to the pot and keep warm until serving.
6. Add salt and pepper to both sides of the steaks. Melt the butter in a warm frying pan. When the butter stops bubbling and the color starts to brown, add the steaks. Cook them until juices start coming to the surface, about 2-3 minutes. Turn the steaks and cook until juices appear again, about 2 minutes. At this points the steaks will be cooked medium.
7. Make sure the sauce is warm. Take it off the heater and stir in diced, cold butter. The sauce must not be bought to a boil after this point, otherwise it will separate. Add salt and pepper to taste.

Serve the steaks with the colorful carrots and the red wine sauce. It can be served as is, or you could add potatoes as a side as well if you prefer.