Le Ricette

Beef Tenderloin in Red Wine

di Academia Barilla

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Le ricette
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PREPARATION TIME
45 min
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DIFFICULTY
Easy
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TYPE
Main course
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ITALIAN REGION
Valle d'Aosta


Ingredients for 4 people


1 1/2 pound beef tenderloin
1 carrot
1 onion
1 stalk celery
7 tablespoons butter
2 cups red wine
salt and pepper to taste
1 clove garlic
1 sprig rosemary


Ingredients


beef tenderloin
red wine

Preparation 30 minutes preparation + 15 minutes cooking

1
Finely chop the onion, carrot and celery, place them in a pan over high heat together with the wine and, when it begins to boil, cook over low heat, stirring occasionally, until the sauce becomes smooth.

2
Remove the pan from the heat and puree the vegetables.

3
Put 2/3 of the butter in another wide skillet over medium heat and when the butter melts add the rosemary, peeled garlic and beef cut into 4 slices.

4
Salt and pepper and when the beef has browned on all sides, add the sauce and continue to cook for 5 minutes.

5
Remove the beef from the pan, add the remaining butter to the pan juices and bring the sauce together over low heat, stirring until the sauce is velvety smooth.

6
Pour the sauce over the beef and serve.


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