Beef with red wine sauce and aromatic French fries
6 servings
120 minutes
Beef with red wine sauce and aromatic French fries is a true embodiment of European culinary elegance. This dish combines the rich flavor of meat infused with velvety wine sauce and crispy potatoes with the refined aroma of truffle oil. The origins of this dish delve deep into French gastronomy, where the harmony of wine and meat forms the foundation of taste traditions. The rich and spicy sauce, obtained through slow reduction, enhances the juiciness of the beef, while the fries complement it with their texture, creating an exquisite contrast. It is the perfect dish for a festive dinner, where every detail—from the tenderness of the meat to the sophisticated flavor bouquet of the sauce—contributes to an unparalleled gastronomic delight.
1
In a saucepan over medium heat, heat canola oil. Add thinly sliced shallots and thinly sliced mushrooms. Sauté until soft for about 12 minutes. Sprinkle with sugar and caramelize for about 4 minutes. Drizzle with vinegar, stir, and let evaporate for about a minute. Pour in the wine and reduce by half over 20 minutes. Add both broths and thyme, black peppercorns, and bay leaf. Set to medium heat and cook for about 35 minutes, stirring.
- Canola oil: 2 tablespoons
- Shallot: 250 g
- Button mushrooms: 200 g
- Sugar: 2 tablespoons
- Red wine vinegar: 2 tablespoons
- Dry red wine: 750 ml
- Chicken broth: 400 ml
- Fresh thyme: 2 stems
- Beef stock: 400 ml
- Black peppercorns: 1.5 teaspoon
- Bay leaf: 1 piece
2
Strain the sauce through a sieve into a saucepan. In a bowl, mix the softened butter and flour. Bring the sauce to a boil and gradually add the butter mixture. Cook for about 5 minutes until the sauce reduces to 1 1/4 cups.
- Butter: 1 tablespoon
- Wheat flour: 1 tablespoon
3
Preheat the oven to 180 degrees.
4
Season the fillet with salt and pepper. Heat olive oil in a pan over high heat. Place the meat and fry for about 5 minutes until golden brown. Transfer to a baking sheet and roast until medium doneness for about 35 minutes. Transfer to a board, cover with foil, and let rest for 10-15 minutes.
- Beef tenderloin: 1 kg
- Extra virgin olive oil: 1 tablespoon
5
Heat 15 cm of peanut oil in a pot over medium heat to 150 degrees.
- Peanut oil: to taste
6
Peel the potatoes, cut them into strips, rinse well under cold water, and dry with a towel.
- Potato: 1.5 kg
7
Fry the potatoes in heated oil for a few minutes until soft and golden brown. Transfer to a baking sheet and drizzle with truffle oil. Season with salt and mix well.
- Peanut oil: to taste
- Truffle oil: 1 tablespoon
8
Cut the meat into pieces and serve with fries, drizzled with sauce.
- Beef tenderloin: 1 kg
