Poached tenderloin

Name: poached tenderloin
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 4 beef fillets of equal size; 400 ml full spicy red wine category 8; 1 pot meat fond 380 ml; 2 cloves garlic halved; 2 twigs thyme; 1 tablespoon crushed (four seasons) peppercorns crushed; 50 g ice cold butter in clumps

A tasty French recipe. The main course contains the following ingredients: meat, tenderloin (of the same size), full spicy red wine (category 8), beef stock (380 ml), garlic (halved), thyme, crushed (four-seasons) peppercorns (crushed) and icecold butter (in lumps).

Ingredients

Directions

Allow meat to reach room temperature.
In pan (in which pieces of meat fit exactly next to each other) bring wine and fond to the boil.
Add garlic, thyme, pepper and 1/2 tsp salt and leave to soak for 10 minutes on low heat.
Take the pan of fire and put in tenderloin; they must be completely under.
Let meat be cooked in 6-8 min.
Remove the meat from the pan and keep it warm in aluminum foil.
Place 200 ml of poaching liquid through the sieve above the measuring cup.
Moisten the sauce in the saucepan with a high heat.
Take the pan of fire and whisk together butter with a knob of lumps of butter, so that sauce binds lightly.
Do not heat sauce again.
Remove the meat from the foil and place on four warm plates.
Give it a sauce.
Delicious with potato celeriac puree..