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Ingredientes
- 6 x beef tenderloin fillets
- 6 x bacon strips Grape Sauce
- 1 bot La Palma Merlot Reserve 2001
- 1 lt (5 c.) of meat stock
- 5 x shallots, finely minced
- 2 x leeks, minced
- 110 gm mushrooms
- 2 x onions, finely minced
- 70 x black grapes, halved
- 1 sprg rosemary sugar, to taste
- 1 x salt and pepper, to taste
Direcciones
- Wrap bacon around fillets. Seal with extra virgin olive oil and butter in a very warm pan. Reduce heat and cook to taste.
- Grape Sauce:Stir fry onions, leeks with butter on high.
- When brown add in 80 grape halves and saute/fry lightly. Add in wine gradually, stirring as being poured. Lower heat to reduce sauce by half.
- Add in sugar, meat stock and sprig of rosemary and let simmer till it reduces to half again.
- Remove from heat.
- Blend and filter. Adjust seasoning, if necessary.
- Pour back into pan, add in mushrooms and the 60 remaining grape halves.
- Heat and serve on top of fillets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 6 servings | |
| Calories 406 | |
| Calories from Fat 214 | 53% |
| Total Fat 23.75g | 30% |
| Saturated Fat 8.52g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 950mg | 40% |
| Potassium 709mg | 20% |
| Total Carbs 15.72g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 10.7g | 7% |
| Protein 32.03g | 51% |
