Beef tenderloin in spicy marinade
10 servings
180 minutes
Beef tenderloin in spicy marinade is a refined dish of European cuisine, rooted in ancient meat marinating traditions. Its secret lies in the long maturation in an aromatic marinade where wine, vinegar, and fragrant herbs impart a rich flavor and tender texture to the meat. After prolonged marination, the beef is slow-cooked in the oven, absorbing complex flavor nuances. Raisins and lemon juice add a delicate sweetness and slight acidity, while bacon and butter provide richness and depth of flavor. The dish is perfect for festive dinners or cozy family gatherings, impressing with its rich bouquet of aromas and incredible juiciness. The beef is served in thin slices drizzled with thick sauce and garnished with fresh herbs. This gastronomic delight is an expression of refined taste and culinary mastery.
1
Season the cut with salt and place it in a large pot.
- Salt: to taste
2
In a small pot, bring wine, vinegar, 1 chopped onion, grated carrot, bouquet garni, and 4 cups of water to a boil. Pour the marinade over the meat, cover with a lid and store in the refrigerator, turning occasionally for 5 days.
- Wine: 2 glasss
- Wine vinegar: 1.5 glass
- Onion: 3 heads
- Carrot: 1 piece
- Bouquet garni: 1 bunch
3
Remove the beef from the marinade and pat it dry with a paper towel. Strain the marinade through a fine sieve into a separate bowl.
4
Heat 2 tablespoons of butter in a skillet and fry the bacon until golden brown, about 10 minutes. Transfer the bacon to a plate and set aside. Place the tenderloin in the same skillet and fry until golden-brown crust forms, approximately 25 minutes. Transfer to a plate; set aside.
- Butter: 60 g
- Bacon: 4 pieces
5
Preheat the oven to 170 degrees.
6
In a large, deep skillet, sauté the remaining onion, add the beef, pour in the remaining marinade and bring to a boil. Cover with a lid or foil if there's no lid for the container and place in the oven for 2–2.5 hours.
- Onion: 3 heads
7
Remove the meat from the oven, place it on a dish, strain the sauce through a sieve on top, and let the meat rest for about 5-7 minutes.
8
Meanwhile, return the saucepan to the heat, add the remaining butter, flour, and sugar.
- Butter: 60 g
- Wheat flour: 3 tablespoons
- Sugar: 2 tablespoons
9
Cook, stirring constantly, until lightly browned, about 5 minutes. Add the sauce in which the beef was, raisins, and lemon juice to the pan. Return the beef to the saucepan with the sauce, bring to a boil, cover, and simmer until the sauce reduces slightly, about 10 minutes. Slice the beef thinly, place on a plate, drizzle with sauce, and sprinkle with bacon and parsley.
- Raisin: 95 g
- Lemon juice: 2 tablespoons
- Parsley: 40 g