Beef tenderloin with Merlot and shallot sauce
2 servings
30 minutes
Beef tenderloin with Merlot and shallot sauce is a true embodiment of French culinary elegance. This recipe combines the tender texture of the meat with a rich, velvety gravy that intertwines the sweet notes of red wine and the spiciness of shallots. Historically, France is renowned for its wine sauces, and this is one of the classic examples where culinary art and winemaking merge into one. The beef, gently seared to perfection, absorbs the sauce, becoming even juicier and more aromatic. The dish is perfect for a festive dinner or a romantic evening, especially when paired with a glass of Merlot. Served with a side of mashed potatoes or seasonal vegetables, it complements the harmony of flavors. This culinary masterpiece can enchant even the most discerning gourmet.
1
Salt and pepper the meat.
- Salt: to taste
- Ground black pepper: to taste
2
Heat vegetable oil in a large skillet over high heat. Add the meat and brown for 1 minute on each side. Reduce the heat to medium and cook the meat on all sides for 3 minutes for medium doneness. Transfer the meat to a plate and cover with foil.
- Beef tenderloin: 400 g
- Vegetable oil: 1 tablespoon
3
Add salt and pepper, and cook until the sauce thickens for about 8 minutes.
- Shallot: 1 head
- Merlot grapes: 6 tablespoons
- Beef stock: 0.8 glass
- Butter: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Cut the meat into 2 pieces, drizzle with sauce, and serve.
