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.
NOTE / TIPS:
– When pan-frying, the pan must be very hot. Apply yellow face for at least 3 minutes on each side.
– Beef must rest for at least 10 minutes, so that the muscles can rest. The rest of the beef, when cut, will not bleed. This error when making this dish at home is common to everyone.
– The second time of pouring butter: depending on how you want to eat the ripeness of the beef, we will cook the butter for a long time or quickly on the pan.
