Beef with red wine sauce

Beef Tenderloin with Red Wine Sauce

I propose a refined recipe, perfect for a special dinner or to impress your guests. The beef tenderloin with red wine sauce is a dish that combines the tenderness of the meat with the deep flavors of wine and a splash of cream, creating a true feast for the taste buds. Each bite will remind you of festive meals and moments spent with loved ones.

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4

Ingredients

- 600 g beef tenderloin, cut into slices about 2 cm thick
- 30 g butter
- 1 tablespoon basil olive oil
- 1 clove garlic, crushed
- 2 tablespoons mustard (Dijon mustard is ideal for a more pronounced flavor)
- 125 ml red wine (choose a quality wine that you would also drink)
- 125 ml beef broth
- 1 tablespoon flour
- 1 teaspoon dried thyme, crushed
- 2 tablespoons cream (for a richer sauce, you can use heavy cream)

Preparation

1. Preparing the ingredients: Start by preparing all the ingredients. Cutting the beef tenderloin into uniform slices ensures even cooking. Arrange the ingredients on a work surface so that you have everything at hand.

2. Heating the pan: Heat a large skillet, preferably cast iron or non-stick, over medium heat. Add the butter and basil olive oil. This combination will not only give a special flavor but will also help in evenly browning the meat.

3. Searing the beef tenderloin: When the butter has completely melted and the oil is hot, add the slices of beef tenderloin. Sear them for 2-4 minutes on each side until you achieve a nicely browned crust. Do not overcrowd the pan; if necessary, sear in batches.

4. Adding flavors: After the meat is browned, add the crushed garlic clove and mustard. Mix well to coat the meat with the flavors. Let it cook for a minute until the garlic turns golden.

5. Deglazing with wine: Pour the red wine into the pan, ensuring to scrape any bits from the bottom. Let it simmer for 15 minutes over low heat, allowing the alcohol to evaporate and the flavors to concentrate.

6. Thickening the sauce: In a small bowl, mix the beef broth with the flour until smooth. Add this mixture to the pan and stir well. The sauce will begin to thicken. Continue to cook over low heat, stirring constantly, until the sauce reaches the desired consistency (about 5 minutes).

7. Finishing the sauce: Add the dried thyme and cream, stirring well to combine the ingredients. Let the sauce cook for another 2-3 minutes to heat through and meld the flavors.

8. Serving: Serve the beef tenderloin with red wine sauce alongside creamy mashed potatoes. This combination is perfect for soaking up the delicious sauce. You can also add a fresh salad or steamed vegetables for a contrast of textures and flavors.

Practical tips

- Choosing the wine: Opt for a quality red wine that is also pleasant to drink. A good choice will enhance the flavors of the sauce and make the dish tastier.
- The mustard: If you want to experiment, you can use whole grain mustard or spicy mustard for a more intense note.
- The meat crust: Make sure the meat is well dried before searing to achieve a perfect crust.

Variations

- Adding mushrooms: You can add champignon or shiitake mushrooms to the pan along with the garlic for an extra flavor boost.
- Truffle sauce: If you want to impress, add a few drops of truffle oil to the final sauce for a sophisticated flavor.
- Fig sauce: Replace part of the beef broth with fig puree to add a contrasting sweet note.

Nutritional benefits

Beef tenderloin is an excellent source of protein, iron, and B vitamins, contributing to maintaining muscle mass and overall health. The red wine sauce brings antioxidants, while the cream adds calcium, essential for bone health. However, it is best to consume this dish in moderation, considering its caloric content.

Frequently asked questions

- Can I use pork instead of beef tenderloin? Yes, but the cooking time will vary; ensure the meat is cooked properly.
- How can I store the sauce if there is any left? The sauce can be stored in the refrigerator for 2-3 days, but its texture may change. Before serving, reheat it over low heat, adding a little milk or water to reconstitute.

Serving recommendations

To complement this delicious meal, I suggest serving a red wine similar to the one used in the preparation. A Cabernet Sauvignon or Merlot will work wonders! Additionally, a light dessert, such as a fruit tart or vanilla ice cream, can perfectly finish this dinner.

So enjoy every step of this recipe! Your dish will surely be a success at the tables of your loved ones. Bon appétit!

 Ingredients: 600 g beef tenderloin, cut into finger-thick slices 30 g butter 1 tablespoon olive oil with basil 1 clove garlic, crushed 2 tablespoons mustard 125 ml red wine 125 ml beef broth 1 tablespoon flour 1 teaspoon dried thyme, crushed 2 tablespoons sour cream

 Tags:  beef muscle red wine