Beef with Red Wine Sauce
A good beef loin pairs spectacularly with this red wine sauce, shallots, butter, and parsley.
Reviewed by Editorial Team of Kiwilimón
|
7 comentarios
Ingredients
4
Servings
- 600 grams beef tenderloin
- 2 tablespoons vegetable oil
- 1/4 cups shallot, chopped
- 1 cup red wine
- 2 tablespoons butter
- 2 tablespoons parsley
- 1 pinch thyme
- pepper, to taste
- green beans, sautéed vegetables for accompaniment
Preparation
30 mins
0 mins
Medium
- In a large skillet, heat the oil over medium heat until very hot.
- With paper towels, pat the filet loin dry and season with salt and pepper.
- Cook the loin in the skillet for 4 minutes, flip, and cook for another 4 minutes. It should be medium rare. Transfer the loin to a warm plate.
- Add the shallots to the pan and sauté for 1 minute. Add the red wine and thyme, and boil for 5 minutes or until the wine has reduced to 1/3 cup.
- Remove the sauce from the heat and add the butter, mixing well.
- Slice the loin thinly as shown in the photograph, arrange on a plate, and pour the sauce over them.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by