Beef tenderloin with a variation of onion and red wine glace - Recipe for fried beef tenderloin (2024)

Beef tenderloin with a variation of onion and red wine glace - Recipe for fried beef tenderloin (1)

Beef tenderloin with a variety of onions and red wine glace

Recipe for juicy beef tenderloin served with a variety of onions and red wine glace.

Go to recipe Video of recipe Print recipe

Beef tenderloin with a variation of onion and red wine glace - Recipe for fried beef tenderloin (2)

Butter tender and juicy beef tenderloin served with a variety of onions and red wine glace - what a mouthful. Once again, my sweet husband has been a "guest chef" on the blog - because he served this delicious plate for me at the weekend, and it just has to be immortalized.
The beef tenderloin is cooked to perfection if you ask me – just the way I love it. Jes prepared the food in the Strandhuset, so the tenderloin was prepared in a foil dish in the grill, – of course packed with crushed garlic, rosemary and a little oil. Served with a variety of onions, – baked, fried and pickled and a red wine glace, so you don't need anything else πŸ™‚
You can of course serve a potato of your choice, or some baked vegetables.

Beef tenderloin with a variation of onion and red wine glace - Recipe for fried beef tenderloin (3)

Beef tenderloin with a variety of onions and red wine glace

Recipe for juicy beef tenderloin served with a variety of onions and red wine glace.

4.68from31votes

PrintPinRate the recipe πŸ™‚

Ret:Main course

Kitchen:Danish

Total time:1time time 30minutes minutes

Change quantityQuantity:4 people

Video of the recipe

Ingredients

Red wine ice cream

  • 1 fl good red wine
  • 1 l vomit broth
  • 2 onion, finely chopped
  • 2 fed garlic, finely chopped
  • 1 twig rosemary
  • 3 tbsp dark balsamic vinegar
  • 2 tbsp sherry vinegar
  • 50 g butter
  • Oil – Use an amount so that the onions do not burn
  • Freshly ground pepper and possibly salt

Beef tenderloin

  • 1 beef tenderloin - approx. 1 kg
  • 2 fed garlic, crushed
  • 2 branches rosemary
  • Oil for browning
  • Salt and pepper

Variety of onions

  • 6 medium white onions
  • 1 glas pearl onions, drained of moisture – 2 if they are small glasses
  • Pickled red onions - Click here
  • Pickled mustard seeds - click here
  • Watercress and fresh soft thyme
  • Server possibly with a type of potato of your choice

Here's how you do it

Red wine ice cream

  • Heat the oil in a pan and fry the onions over medium heat until they brown.

  • Add the garlic and rosemary and heat for a few minutes.

  • Season with plenty of freshly ground pepper, - add balsamic vinegar and vinegar, and let it heat through until it thickens.

  • Pour the red wine over and let it reduce a bit.

  • Pour the bouillon over and now let the sauce reduce over medium heat to approx. 1/3, – it takes a good half an hour.

  • Pour the sauce through a sieve and heat it well through in the pan.

    If the sauce is made in advance, simply put it in the fridge, and heat it up and add butter before serving. Otherwise, simply leave the sauce on low heat until it is to be served. Before serving, turn up the heat and add butter to the sauce.

    Season with salt and pepper if necessary.

Beef tenderloin and the onions

  • Clean the meat free of tendons and impurities.

  • Heat the oil in a pan over high heat, and brown the tenderloin on all sides together with stems of herbs and crushed garlic, - season with salt and pepper.

  • In the meantime, halve the white onions and place them in an ovenproof dish that has been greased with a little oil and sprinkled with a little salt and pepper, - place them with the cut side down.

  • Put the beef tenderloin in the same ovenproof dish together with the garlic and rosemary, - stick a roasting thermometer in it (on the thickest part), and roast it in the middle of a preheated oven at 200 degrees, hot air, for approx. 20 minutes, depending on thickness.

  • When the roast beef reaches a core temperature of approx. 55 degrees, take it out of the oven and finish drying on a lard board. At this temperature it will be a nice red.

    If you want the tenderloin to be more cooked/pink, it must be left in the oven until it has a core temperature of approx. 57 degrees – and then finish drawing on the lard board.

  • While the beef tenderloin is cooking, fry the pearl onions in a little oil on a hot pan. They should caramelize on the surface, - season with pepper.

    Also remember that it is now almost time to assemble the sauce with butter.

  • Cut the beef tenderloin into slices and place them on the plates.

  • Free the onions from the skins and place them next to the meat, and top with the fried pearl onions, pickled red onions and pickled mustard seeds.

  • Sprinkle with fresh cress and fine stalks of fresh thyme, and season with freshly ground pepper.

Beef tenderloin with a variation of onion and red wine glace - Recipe for fried beef tenderloin (4)

Similar recipes

Beef tenderloin with a variation of onion and red wine glace - Recipe for fried beef tenderloin (5)

Steak Dogs with bΓ©arnaise and a variety of onions

Beef tenderloin with a variation of onion and red wine glace - Recipe for fried beef tenderloin (6)

Sandwiches with steak and a variety of onions

Beef tenderloin with a variation of onion and red wine glace - Recipe for fried beef tenderloin (7)

Rissalamande cheesecake with roasted almonds and cherries
Beef tenderloin with a variation of onion and red wine glace - Recipe for fried beef tenderloin (2024)

References

Top Articles
Latest Posts
Article information

Author: Lilliana Bartoletti

Last Updated:

Views: 6368

Rating: 4.2 / 5 (73 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Lilliana Bartoletti

Birthday: 1999-11-18

Address: 58866 Tricia Spurs, North Melvinberg, HI 91346-3774

Phone: +50616620367928

Job: Real-Estate Liaison

Hobby: Graffiti, Astronomy, Handball, Magic, Origami, Fashion, Foreign language learning

Introduction: My name is Lilliana Bartoletti, I am a adventurous, pleasant, shiny, beautiful, handsome, zealous, tasty person who loves writing and wants to share my knowledge and understanding with you.