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RJG
Soft-cooked tenderloin
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).
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Ingredients
Directions
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Cut the garlic cloves in four.
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With a knife in each beef tenderloin, score 6 notches and put a piece of garlic in them.
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Sprinkle the tenderloin with salt and pepper to taste and coat the meat with the mustard.
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Heat the butter in a thick-bottomed frying pan and fry the meat around it.
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Turn down the heat, pour the wine carefully through the side of the pan.
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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).
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Turn off the heat and leave the meat on the pan for at least 10 minutes before you cut it..
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Nutrition
245Calories
Sodium33% DV785mg
Fat22% DV14g
Protein58% DV29g
Carbs0% DV1g
Fiber12% DV3g
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