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Beef Tenderloin With Red Wine Sauce Recipe
Beef Tenderloin
1/2 c. clarified butter (melt butter and skim off milk/salt solids)
3 oz. Cognac
1/4 c. red wine
Pour butter over meat, cook at 350°F for 45 min. in a pan that can be placed on the burner. Take out meat and place in a shallow baking dish. Pour cognac over and immediately light with a match. (Turn down the lights, this looks very cool and impresses your guests.) Blow it
out when the meat starts to sizzle. Cover meat and set aside. Empty the remains of juice/cognac into the original pan. Cook over medium heat, add wine. When all the "bits" are off the bottom, stir in the Red wine sauce. Simmer sauce until served, either over the sliced
meat or on the side or both.
Red Wine Sauce (this can be made ahead)
2 Shallots, chopped (you could also add mushrooms, garlic, or whatever blows your dress up)
1 1/2 T butter
1/2 c. Red Wine
1 c. beef broth
1 T. cornstarch
1/3 c. Tomato Sauce
Salt & Pepper to taste
Dash of Kitchen Bouquet
Saut shallots in butter. Add wine and reduce by 3/4. Dissolve cornstarch in broth and stir in. Bring to a boil. Stir in tomato sauce, salt and pepper, kitchen bouquet.
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