Beef tenderloin roasted in red wine
Ingredients
Instructions
- 60g Leek
- 5 g Potato starch
- sunflower oil
- 600 g Beef tenderloin
- 75 cl Red wine
- 1-2 tbsp. sugar
- 10 tbsp. tablespoons Kikkoman Naturally Fermented Soy Sauce
- 100 g Butter
- Salt
- Pepper
- Cut the leek into very thin rings and sprinkle with potato starch. Heat the oil in a pan and fry the leek until crispy.
- Cut the beef tenderloin into 2.5 cm slices and sprinkle lightly with salt and pepper. Heat the oil in a frying pan and sear the meat on both sides (it must remain rare inside). Remove meat from skillet, cover with foil and keep warm.
- Degrease the pan. Add the red wine and sugar and reduce by about 1/3. Add the soy sauce and bring to a boil again.
- Return the meat to the pan and heat through for a few minutes.
- Cut the meat diagonally into 3 to 4 mm slices. Arrange them on the plates.
- Reduce the remaining sauce in the pan and stir in the butter. Baste the slices of meat with this sauce. Then garnish with the leek. Serve with mashed potatoes.
Beef tenderloin roasted in red wine
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