These malbec beef tenderloin are a delight! An ideal dish when you have guests and you don’t know what to cook! With this recipe you will be excellent, because in addition to being a simple preparation, few ingredients are needed.
These beef tenderloin can be accompanied with an endless number of garnishes and achieve a complete and filling dish! Some options that combine well are for example the classic potatoes, which can be fried, baked or mashed. Also salads, sauteed vegetables or rice.
Let’s talk about the recipe:
The recipe is simple in terms of its preparation, its ingredients are common and easy to find in any market. Beef tenderloin meat is one of the most appreciated cuts in modern cuisine, because it is tender, lean and juicy.
In this recipe, the beef tenderloin are sealed on both sides over high heat for a few seconds, using a griddle or skillet. The sealing or marking technique helps the meat not lose a large amount of its internal liquids, thus achieving a juicier and tastier meat.
To know how many beef tenderloin are needed per person, the weight of the meat must be taken into account. So a serving of 100-125 g / 0.220-0.275 lb would be more than enough per person. But as long as it is accompanied by a garnish that completes the dish.
The sauce that accompanies these beef tenderloin is Malbec wine sauce. Although it may be some other red wine of your preference or availability. This sauce can be more or less thick depending on the amount of cornstarch that is used. Therefore, it is convenient to place the amount indicated in the recipe and then adjust if necessary.
Texto original Once you have the sauce ready, the cooking of the meat is completed in the pan next to the sauce, or it is finished cooking in the oven and then the sauce is poured over the meat at the time of serving. This time the meat was finished cooking together with the sauce in the skillet. The doneness of the meat depends on the taste of each one.
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- Beef tenderloin 4
- Malbec wine 250 ml / 1 ¼ cup
- Meat broth 250 ml / 1 ¼ cup
- Cornstarch 2 tsp
- Water 3 tbsp
- Olive oil c/n
- Put olive oil in a very hot pan or griddle. Add the beef tenderloin. Seal both sides for a few seconds. Season to taste. Remove the meat from the skillet. Reserve.
- Use the same skillet over moderate heat. Add red wine and meat broth. Season with thyme, salt and pepper.
- To avoid lumps in the sauce, in a container dissolve the cornstarch with water, then add to the skillet. Mix.
- Add the beef tenderloin and cook until done. Stir from time to time so it doesn't stick.