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Beef Tenderloin in Merlot with Shallots and Tail of Veal
Ingredients
- ngredients
- For the tail of veal
- Tail of veal 1, cut into 6 pieces
- • Onion 100 g
- • Carrot 100 g
- • Leek 100 g
- • Celery 100 g
- • Red Wine 500 ml
- • Meat sauce 200 ml
- For the tenderloin
- • Beef tenderloin 400 g, prime
- • Merlot wine 1ltr
- • Beef stock 1ltr
- • Bay 1 leaf
- • Shallot 2 each
- • Salt To taste
- • Pepper To taste
Directions
- Tail of veal
- Salt the tail pieces before browning them on both sides in a little oil.
- Deglaze with the red wine, cover with the meat sauce and oven cook with the lid on at 180°c for 1 hour and a half.
- Separate the meat from the bone and add it to the reduced sauce.
- Fillet
- In a wide pan, prepare a sauce by cooking the wine, beef stock and herbs together for about half an hour, then reduce the temperature to 80°C before adding the beef fillet to the liquid.
- Using a meat thermometer, cook the meat until its temperature reaches 56°C.
- Then cut the fillet into slices of approximately 3 cm.
- Place the tail of veal and its sauce in the bottom of a deep serving dish with the slices of beef fillet on top.
- Garnish to your liking with carrots, cooked shallots, asparagus and potatoes.
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