Glazed camel steaks

Camel meat tastes similar to veal, has slightly sweet notes. It is a traditional product of the cuisine of East and Central Asia, Arab countries. Caloric content is about 160 kcal per 100 grams, of which proteins account for 2/3 of the mass, and 1/3 of fats. At the same time, the energy component of both proteins and fats is approximately equal.

Ingredients

• 1 kilogram of camel tenderloin;
• 2 medium onions;
• 1 small carrot;
• 1 stalk of celery
• 100 milliliters of olive oil;
• 100 grams of butter;
• 1 glass of dry red wine;
• 1 cup beef or chicken broth
• salt and pepper to taste.

Directions

1. Wash and dry the tenderloin, divide into steaks, 2.5 to 4 centimeters thick. Leave the meat on the plank to warm up to room temperature, covering with a disposable towel.
2. The next step is to prepare the frosting. To do this, finely chop the onion, celery and carrots, put half of the olive oil to heat in a thick-walled saucepan. Saute vegetables over medium heat, stirring constantly until brown. Be careful not to blacken the food. As soon as the desired condition is reached, add wine and broth to the vegetables, reduce the temperature to low and simmer for half an hour. During this time, some of the liquid will evaporate.
3. Strain the sauce blank, pour into a clean saucepan, start heating over moderate heat and, at the same time, add butter in pieces. As a result, the sauce will turn into a shiny glaze with excellent flavor.
4. The next step is to fry the steaks. Brush the meat with olive oil, fry in the remaining oil until medium to full.
5. The minimum core temperature of a medium-blooded steak should reach 55 ° C, and the maximum temperature for a fully cooked steak is 70 ° C. For a visual effect, use a grill pan at the last stage - on well-heated dishes, in less than a minute, you will get nice stripes.
6. Leave the meat to rest for 5 minutes. Serve the camel steaks with green salad and vegetable garnish. Drizzle with oil and wine sauce.