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Deborah

Deborah Dana
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Recipe of Beef with Red Wine Sauce
Recipe

Beef with Red Wine Sauce

30 mins
Half
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A good beef loin is spectacular with this sauce of red wine, echallot, butter and parsley.
Learn more about Deborah Dana

Ingredients

4 portions
  • 600 grams fillet tenderloin
  • 2 tablespoons vegetal oil
  • 1/4 cups shallot, chopped
  • 1 cup Red wine
  • 2 tablespoons butter
  • 2 tablespoons parsley
  • 1 pinch thyme
  • to taste black pepper, to taste
  • green beans, sautéed to accompany

Preparation

In a large skillet, heat the oil to medium heat until very hot.
With paper towels, dry the filet tenderloin and season with salt and pepper.
Cook the loin in the pan for 4 minutes, turn and cook for 4 more minutes. It should be on average. Transfer the loin to a hot dish.
Add the echalots to the pan and brown for 1 minute. Add the red wine and thyme and boil for 5 minutes or until the wine has been reduced to 1/3 cup.
Remove the sauce from the heat and add the butter, mix well.
Cut the loin into thin slices as shown in the photograph, arrange on a plate and pour the sauce over them.

PRESENTATION

Accompany your sautéed saucer and mashed potato dish.

TIPS

To confirm the end of the loin with a knife cut a small piece, the inside must be half red.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (6)
Daniel Parada Ruiz
25/09/2020 21:00:57
Falta ligazon! un rubio o fecula
Luisa Pineda
12/05/2018 10:09:40
Delicioso
Rodolfo Roberto Oceguera Gomez
03/02/2018 12:50:32
Mal el procedimiento de la salsa primero sw usa un roux o algún almidón. Para espesar.
Ang Pll
09/05/2017 08:10:23
Quedo muy rica pero yo siento que le falta algun ingrediente para q la salsa quede mas espesa. Por que queda muy liquida. Pero en si estuvo muy rica!
Anonymous
10/12/2015 16:42:51
Tipo de Tinto Con que tipo de vino tinto se recomienda realizar la receta?
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