Soft-cooked tenderloin

Name: soft-cooked tenderloin
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 6 toes garlic peeled; 4 pieces beef fillet at room temperature; 2 tablespoons mustard; 50 g butter; 150 ml Red wine at room temperature

A tasty recipe. The main course contains the following ingredients: meat, garlic (peeled), tenderloin (at room temperature), mustard, butter and red wine (at room temperature).

Ingredients

Kitchen Stuff

heavy casserole with lid

Directions

Cut the garlic cloves in four.
With a knife in each beef tenderloin, score 6 notches and put a piece of garlic in them.
Sprinkle the tenderloin with salt and pepper to taste and coat the meat with the mustard.
Heat the butter in a thick-bottomed frying pan and fry the meat around it.
Turn down the heat, pour the wine carefully through the side of the pan.
Put the lid on the pan, put the pan on a hot plate and let the meat gently cooked in 60 minutes (note: the moisture should absolutely not boil.If it almost boil, pour a little more wine, so that the temperature goes down again).
Turn off the heat and leave the meat on the pan for at least 10 minutes before you cut it..