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Receta Beef Tenderloin in Merlot with Shallots and Tail of Veal

by Nazzareno Casha

Ingredientes

ngredients For the tail of veal Tail of veal 1, cut into 6 pieces • Onion 100 g • Carrot 100 g • Leek 100 g • Celery 100 g • Red Wine 500 ml

• Meat sauce 200 ml For the tenderloin • Beef tenderloin 400 g, prime • Merlot wine 1ltr • Beef stock 1ltr • Bay 1 leaf • Shallot 2 each • Salt To taste • Pepper To taste

Direcciones

1. Tail of veal
2. Salt the tail pieces before browning them on both sides in a little oil.
3. Deglaze with the red wine, cover with the meat sauce and oven cook with the lid on at 180°c for 1 hour and a half.
4. Separate the meat from the bone and add it to the reduced sauce.
5. Fillet
6. In a wide pan, prepare a sauce by cooking the wine, beef stock and herbs together for about half an hour, then reduce the temperature to 80°C before adding the beef fillet to the liquid.
7. Using a meat thermometer, cook the meat until its temperature reaches 56°C.
8. Then cut the fillet into slices of approximately 3 cm.
9. Place the tail of veal and its sauce in the bottom of a deep serving dish with the slices of beef fillet on top.
10. Garnish to your liking with carrots, cooked shallots, asparagus and potatoes.

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