Pan-fried beef tenderloin
MATERIAL:
– Beef tenderloin: 500g
– Butter: 20g
– Potato balls, Carrot ball: 200g
– Bacon: 100g
** Purple Onion sauce **
– Demi-glace sauce: 100ml
– Beef broth: 200ml
– Red wine: 100ml
– Onions: 200g
– Butter: 20g
– Parsley: 20g
– Thyme: 10g
– Nguyet cinnamon: 2 leaves
– Salt, pepper: decrease
RECIPE:
– First, marinate beef with salt, then pan with cooking oil to brown all sides. Let the beef rest for 10 minutes, the rest will not bleed when the beef is cut.
– Cook purple onion sauce: put cooking oil in the pot, add 200g chopped purple onion, 20g butter, stir this mixture in the pot. Then add 100ml of red wine. Add 100ml demi-glace sauce, 200 ml of beef broth, thyme leaves and 2 laurel leaves, add 20g butter and stir well in the pot.
– Baked potatoes: cut the ball potatoes in half, then put in an oil-free fryer. Add carrot, 100g bacon, thyme leaves and sprinkle with a little salt and pepper. Fry in an oil-free fryer at 200 degrees C, for 10 minutes.
– For the pan-fried beef, add 20g butter, thyme leaves. Continuously pour the melted butter over the beef.
– Put the beef, potato ball, carrot, bacon on a plate, sprinkle with purple onion sauce.
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