.Wecome To Cardinal Red Bird Recipes
Beef Tenderloin with Red Wine
Ingredients
3 garlic cloves
1 tbsp vegetable oil
2 tbsp butter
4 beef fillets, cut 1 inch thick
2/3 cup flour, spread on a plate
Salt
Black pepper, ground fresh from the mill
2/3 cup full-bodied dry red wine (Cabernet Sauvignon or Shiraz)
Preparation
1. Lightly mash the garlic cloves with a knife handle, just hard enough to split the peel, which you will loosen and discard.2. Choose a sauté pan that can later accommodate the 4 fillets without overlapping. Put in the oil and butter, and turn on the heat to medium high.
3. Dredge both sides of the meat in flour. As soon as the butter foam begins to subside, put in the fillets and the mashed garlic cloves. Brown the meat deeply on both sides, then transfer to a plate, using a slotted spoon or spatula. Season with salt and liberal grindings of pepper.
4. Add the wine to the pan and let it boil away completely while using a wooden spoon to loosen the cooking residues on the bottom and sides of the pan. When the wine has boiled away, return the fillets to the pan. Cook them in the pan juices for about 1 minute on each side, then transfer the fillets with all the cooking juices to a warm platter, and serve at once.
Yield
For 4 servings .......
