Tender Beef Tenderloin Steak with Aromatic Red Wine Sauce
[GyeMyeongUniversity] A Luxurious Delight! Beef Tenderloin Steak with Red Wine Sauce Recipe
Crafted using the finest beef tenderloin, this steak offers an exquisitely tender texture that melts in your mouth. Complemented by a tangy and sweet red wine sauce, it creates a stimulating culinary experience. This dish is perfect for elevating any special occasion.
Main Ingredients
- 180g Fresh Beef Tenderloin
- 2g Herb Seasoning for enhanced flavor
- A sprig of fresh Rosemary
- 10g Butter for richness
Accompaniments and Garnishes
- 1 Asparagus spear
- 25g Mini bell peppers
- 1 sprig of Chervil (for garnish)
- 1 Potato
- 50g Breadcrumbs (for crisping)
- 1 Apple
- 1/4 Sweet potato (orange variety)
- 1/2 Carrot
- 15ml Heavy cream (for puree)
- 3g Salt
- 5g Black pepper
Rich Red Wine Sauce
- 40g Demi-glace sauce for depth
- 200ml Red wine
- 1 Tbsp Sugar for sweetness adjustment
- 1 Asparagus spear
- 25g Mini bell peppers
- 1 sprig of Chervil (for garnish)
- 1 Potato
- 50g Breadcrumbs (for crisping)
- 1 Apple
- 1/4 Sweet potato (orange variety)
- 1/2 Carrot
- 15ml Heavy cream (for puree)
- 3g Salt
- 5g Black pepper
Rich Red Wine Sauce
- 40g Demi-glace sauce for depth
- 200ml Red wine
- 1 Tbsp Sugar for sweetness adjustment
Cooking Instructions
Step 1
1. Prepare the Vegetables: Begin by thoroughly washing and preparing the accompanying vegetables: carrot, mini bell peppers, potato, asparagus, and the apple for garnish. Peel and cut the potato into desired pieces. Trim the carrot and asparagus to bite-sized portions.
Step 2
2. Cook the Vegetables: In a pot, bring ample water to a boil and add the potatoes. Cook until tender (approximately 15-20 minutes). While the potatoes are cooking, bring another pot of water to a boil and briefly blanch the carrots to retain their vibrant color. Blanch the asparagus for a short time to keep it crisp.
Step 3
3. Simmer the Apple: In a small saucepan, combine red wine vinegar (optional, for added flavor complexity) and 1 Tbsp of sugar. Heat gently over low heat until the sugar dissolves. Add the prepared apple pieces and simmer on low heat until softened and infused with a sweet, aromatic flavor.
Step 4
4. Caramelize the Carrots: Place the blanched carrots in a pan with butter and a little sugar. Simmer gently over low heat. The butter will melt, coating the carrots with a rich, sweet flavor as they caramelize. Cook until lightly browned for enhanced taste.
Step 5
5. Make the Red Wine Sauce: Prepare the sauce to complete your steak. In a pan, combine the 200ml red wine and sugar. Cook over low heat, allowing the alcohol to evaporate slightly while reducing. Stir in the 40g demi-glace sauce and mix well to achieve the desired consistency. Continue stirring over low heat until you have a glossy, flavorful steak sauce.
Step 6
6. Preheat the Pan: Heat a frying pan over medium heat for searing the steak. Add a generous amount of olive oil and allow the pan to become thoroughly hot. A well-heated pan is crucial for searing the steak and locking in its juices.
Step 7
7. Sear the Tenderloin Steak: Place the beef tenderloin, seasoned with herb seasoning and rosemary, onto the hot pan. Sear on both sides until golden brown, aiming for a medium-rare doneness. Tenderloin cooks relatively quickly, so adjust the cooking time to achieve your preferred level of doneness. The exterior should be nicely seared while the inside remains juicy. Basting with 10g of melted butter during cooking adds extra richness.
Step 8
8. Plate Beautifully: Arrange the freshly seared steak attractively on a warm plate. Accompany it with the simmered apple, caramelized carrots, blanched asparagus, and a smooth potato puree (made by mashing the boiled potatoes with heavy cream, salt, and pepper). Finally, generously spoon the prepared red wine sauce over the steak and garnish delicately with chervil for an elegant presentation.