*****Sweet Beef with red wine sauce with marrow and brown mushrooms*****

I try to eat how often I can get beef - I know that not all the doctors have something to say about it - but it's good ... I really have nothing to do.
On the other hand, I have also heard that many are afraid of this type of meat, considered to be strong, "shoe-shaped" shoe, or other variations in the same register.
Cooking is simple - the roast is cooked only when it touches / approaches the room temperature (it is removed from the cold one hour before cooking), seasoned simply (olive oil, salt, pepper) and put it in the hot pan a few minutes on each side, to make a little crust. There are so many cows in this world, but that's what I did.
For the recipe I needed: a beef roast (T-bone), 250 gr brown mushrooms cut into four, minced bone of beef bone (I bake a 10 centimeter bone at 180 degrees 15 minutes and I took it out marrow - it is not the most beautiful view given to the sauce notes special), 200 ml red wine, half chopped onions cubes, salt, pepper, butter, olive oil, 2 teaspoons of sugar.
I mention that I cooked everything in the same pan (except the baking bone) - to keep all flavors in the sauce.
The first time I mussed the mushrooms in olive oil with salt and pepper. Finally I added a teaspoon of butter.

I took the seasoned beef (olive oil, salt, pepper) and put it in the hot pan 2-3 minutes on each side and let it rest.
I put the red wine in the pan and left for 2-3 minutes to get the alcohol. I put on minced onion, sugar, salt, pepper and minced meat. I've let it down so it'll bind a little. After I quenched the fire, I put a teaspoon of butter for the look.

The steak came out very medium-rare and the combination with brown mushrooms and sauce fits nicely. Even if it is a dish that you only need a pan (almost), it is sufficiently pretentious to be consumed even at a lullaby dinner.

                                           Bon appetite!
                                              @dantess