Filter
Reset
Sort ByRelevance
Jdorian Garcia
Tenderloin with gravy
Fill beef tenderloin? You do that.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Drain the beef fillet and pat dry with kitchen paper.
-
At the top of the beef fillet is a fleece, you can remove it with a very sharp knife. Any greasy pieces give flavor but you can also cut away.
-
Make a small notch in the fleece and place the tip of the knife under the fleece.
-
Grab the piece of fleece with the fingers and let the knife with the cutting edge slanting upwards along the bottom of the fleece and pull it gently.
-
Check with the meat thermometer if the meat is at room temperature (minimum 18 ° C in the core).
-
Heat the butter and the oil in the frying pan. Sprinkle the beef fillet with salt and pepper and place in the pan.
-
Fry around on high heat for 5 min. Brown.
-
Turn down the heat and bake for about 15-20 minutes or until a core temperature of 50 ° C (red), or bake as desired. Times regularly.
-
Remove the meat from the pan, cover with aluminum foil and leave to rest for 5 minutes.
-
Pour the water into the pan and leave to boil for 2 minutes. Stir the baking utensils.
-
Cut the meat into slices and serve with the gravy.
Blogs that might be interesting
-
25 minMain dishbacon cubes, leeks, young capuchins, butter, onions, Gelderse smoked sausage, Piccalilly, pickles,Captain'S Dinner
-
30 minMain dishred cabbages, potatoes, sugar, cloves, liquid margarine, beef bratwurst, sour apples, pouring jus,wintry red cabbage with sausage and gravy
-
22 minMain dishfresh dill, peanut oil, Flavor Pot 3 peppers, salmon fillet on the skin, cool fresh broccoli, fresh mashed potatoes, hazelnuts,salmon packages with broccoli lamp
-
30 minMain dishchicken drumsticks, curry powder, olive oil, potato, garlic, leeks, Apple, chicken bouillon, black plum without pit, dried oregano, dried Italian herbs,drumsticks with leeks and plums
Nutrition
170Calories
Sodium2% DV50mg
Fat12% DV8g
Protein48% DV24g
Carbs10% DV30g
Fiber8% DV2g
Loved it