Beef Fillet With Red Wine Sauce. Dissolve 3 teaspoons of flour with the remaining ¼ cup of beef broth, and add it to the sauce. Mix the olive oil, beef concentrate and worcestershire sauce in a small bowl and brush all over the meat.
Stir in garlic & thyme and cook for a further 5 minutes. 2 tablespoons coarsely crushed peppercorns. Simmer until reduced by about 1/4 to 1/3.
Chefgeorgehirsch.com | Adapted From Know Your Fire Cookbook.
Don’t leave the filets at room temperature for more than 2 hours. Bring to a simmer and reduce for 10 minutes. Cook 7 to 10 minutes for medium rare (145°f) to medium (160°f) doneness, turning occasionally.
Place The Beef Fillet In A Roasting Tray.
Melt 5 tablespoons of the butter in a medium saucepan. If necessary, trim fat from beef. Strain sauce and return to pan.
Stir In Sugar & Cook For An Additional 10 Minutes Or Until Shallots Are Golden & Caramelized;
Cook over high heat for about 5 minutes or until the. For the shitake mushrooms & red wine. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
Place Rack On Rimmed Baking Sheet.
Add 1 ½ teaspoons of sugar or to taste. 1 hour 20 minutes total time: Serve the sauce alongside the sliced tenderloin and enjoy.
Turn Small End Of Beef Under About 6 Inches.
Place in shallow roasting pan. Cook briefly, stirring, and add wine. Tempranillos go great with a seasoned tenderloin with moderate red sauces.