Spicy beef
Spicy Beef Tenderloin – a savory steak, perfect for special moments
Who doesn't love a well-cooked steak? Spicy beef tenderloin is the ideal choice for a delicious dinner, easy to prepare and full of flavor. This recipe combines juicy meat with a delightful sauce, perfect for impressing both family and guests. Moreover, it is a versatile recipe that can be easily adapted, giving you the opportunity to explore other flavor combinations.
Total preparation time: 1 hour
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Number of servings: 4
Ingredients
For the steak:
- 300 g beef tenderloin
- 20 g peppercorns (mixed: black, white, red)
- 20 g dried oregano
- 20 g mustard seeds
- 1 crushed chili pepper
- salt, to taste
- 2 tablespoons classic mustard
- 100 g butter
For the sauce:
- 1 large onion
- 4 tablespoons broth
- 3 tablespoons oil
- 1 glass of wine (preferably white)
- 1 tablespoon flour
- 1 cup of water
- pepper, to taste
- salt, to taste
- 1 bay leaf
Preparation
1. Preparing the meat: Start by washing the beef tenderloin and trimming off any silverskin. Cut it into thick pieces, about 2 fingers wide. These pieces will be easy to cook and will retain their juiciness.
2. Aromatic spices: In a mortar or food processor, crush the peppercorns and some of the mustard seeds. Mix them in a bowl with oregano, crushed chili pepper, salt, and the remaining mustard seeds. This combination will add a spicy and aromatic note to your meat.
3. Marinating the meat: Each piece of meat is coated with classic mustard, then rolled in the spice mixture, pressing lightly to adhere well. Place the meat on a plate and refrigerate for about 30 minutes. This step is essential for the flavors to penetrate well into the meat.
4. Preparing the sauce: While the meat is marinating, you can prepare the sauce. Grate the onion on a large grater and sauté it in hot oil for 1-2 minutes until it turns golden. Add a cup of water and let it boil for 10 minutes to soften.
5. Thickening the sauce: In a separate bowl, mix the flour with the wine. Add the broth, pepper, thyme, and bay leaf, then pour the mixture over the sautéed onion. Let the sauce boil for 1-2 minutes, stirring constantly, until it thickens. Adjust with salt to taste.
6. Cooking the meat: In a skillet, melt the butter and fry the pieces of meat for 4-5 minutes on each side until they are browned and crispy. It is important not to overcrowd them to retain juiciness.
7. Serving: Arrange the pieces of meat on a platter and pour the prepared sauce over them. You can garnish with fresh herbs, such as parsley or dill.
Tips and suggestions
- Preparation variations: If you want to experiment, you can replace the beef tenderloin with another type of meat, such as chicken breast or turkey, adjusting the cooking time accordingly.
- Ideal side dishes: This steak pairs perfectly with a side of baked potatoes, mashed potatoes, or sautéed vegetables. A fresh seasonal salad can add a pleasant contrast.
- Recommended wines: Add a touch of elegance to your meal with a dry red wine or a crisp white wine that complements the flavors of the dish.
Nutritional benefits
Beef tenderloin is an excellent source of protein, vitamins (B12, B6), and minerals (zinc, iron), essential for maintaining energy and overall health. Combined with the intense flavors of the spices, this dish becomes not only tasty but also nutritious.
Frequently asked questions
- Can I use different mustard?
Yes, you can experiment with Dijon mustard or honey mustard for a sweet and tangy note.
- Is this steak suitable for diets?
With moderate consumption, beef tenderloin can be included in balanced diets, considering its protein content.
- How can I store leftovers?
The steak stores well in the refrigerator, covered, for 2-3 days. You can reheat it in the oven or skillet to maintain its texture.
I hope this spicy beef tenderloin recipe brings you joy in the kitchen and at your table. Enjoy every bite and don't hesitate to share your culinary experience with your loved ones!
Ingredients: 300 g beef tenderloin 20 g peppercorns (black, white, red) 20 g dried oregano mustard seeds crushed chili pepper salt 2 tablespoons classic mustard 100 g butter For the sauce one onion 4 tablespoons of broth 3 tablespoons of oil a glass of wine 1 tablespoon of flour a cup of water pepper salt a bay leaf
