Beef tenderloin with sauce and rosemary - yummydish for the holiday table. The most delicate part of beef - sirloin. From clippings are preparing the most exquisite and delicacies: fillet mignon tartare, roast beef and carpaccio. Cutting is usually worth more than the other parts, but it is guaranteed to be soft, if you cook it too long time.
Beef tenderloin 1 kg
dry red wine 1 stack.
beef broth 1 stack.
red port wine 3/4 stack.
shallots 110 g
butter 4 tbsp. l.
fresh rosemary 2 stalks
olive oil 1 tbsp. l.
How to cook beef tenderloin with sauce and rosemary
In a deep frying pan over medium heat, melttablespoon of butter. Add the finely chopped shallots and sauté until tender, about 3 minutes. Add the wine and port. Bring to a boil and simmer for 5 minutes.
Pour the broth and add chopped rosemary. Cook about 12 minutes, until the volume is reduced to 0.3 cup. Strain the sauce.
Heat the olive oil in a large frying pan overmedium heat. Cut the meat into 4 steaks, salt and pepper. Pour into the pan and fry for 4 minutes on each side for medium rare. Put on a plate and close the foil.
Again, bring the sauce to a boil and remove from heat. Gradually enter the remaining butter and stir well. Then, add a sprig of finely chopped rosemary, salt and pepper.
Arrange the meat on a plate and pour the sauce.