Beef tenderloin with sauce and rosemary – a delicious dish for the festive table. The most tender part of beef carcass is tenderloin. The most delicious and delicious dishes are prepared from the tenderloin: filet mignon, tartare, roast beef and carpaccio. Tenderloin is usually more expensive than other parts, but it is guaranteed to be soft if it is not cooked for too long.
Beef tenderloin 1 kg
dry red wine 1 stack.
beef broth 1 stack.
red port 3/4 stack.
shallots 110 g
butter 4 tbsp. l.
rosemary fresh 2 stalks
olive oil 1 tbsp. l.
How to cook beef tenderloin with rosemary sauce
Melt a tablespoon of butter in a deep skillet over medium heat. Add finely chopped shallots and sauté until soft for about 3 minutes. Add wine and port. Bring to a boil and cook for 5 minutes.
Pour in the broth and add the chopped sprig of rosemary. Cook for about 12 minutes, until the volume is reduced to 0.3 cups. Strain the sauce.
Heat the olive oil in a large skillet over medium heat. Cut the meat into 4 steaks, salt and pepper. Put in a skillet and fry for 4 minutes on each side for medium cooking. Put on a plate and cover with foil.
Bring the sauce back to a boil and remove from heat. Gradually add the remaining butter and mix well. Then add a sprig of finely chopped rosemary, salt and pepper.
Put the meat in plates and pour the sauce.