Ingredients: |
Ingredients: Tenderloin Ingredients:
1/2 cup balsamic vinegar
2 Tbs. lemon juice
1 cup Burgundy
1/4th. cup olive oil
1/4th. cup fresh rosemary
2 large cloves of peeled, minced garlic
salt
15 black peppercorns
3 1/2 pound beef filet
1 to 2 thin baguettes to make about 40 slices
1/2 stick butter
1 cup sour cream
2 Tbs. horseradish
sautéed red onions
Sautéed Red Onions Ingredients:
4 Tbs. olive oil
2 large red onions, sliced thinly
1/2 cup Burgundy
1/2 cup red wine vinegar
1/4th. cup water
2 tsps. sugar
1/2 tsp. salt
1/4th. tsp. freshly-ground black pepper
|
Directions: |
Directions:Tenderloin Directions:
Whisk together vinegar, lemon juice, Burgundy, oil, rosemary, garlic, salt, and peppercorns in a large bowl. Add filet, turning to coat well. Cover with plastic wrap and marinate overnight, turning the meat several times.
Heat the oven to 450 degrees. Heat a large iron skillet over low heat until very hot. Place filet in skillet and cook it until brown on all sides, about 5 to ten minutes.
Place the skillet in the oven and roast the meat about 25 minutes. Remove the filet from the skillet, and let it cool to room temperature.
Cut the baguettes into 3/8ths. inch slices and arrange them on a baking sheet. Melt butter and brush each side of the baguettes lightly. Toast them in a 350 degree oven until they are golden in color. Set them aside. Combine the sour cream, horseradish, and salt and pepper to taste; set it aside as well.
Slice the filet into 1/4th. inch slices; spread a little horseradish sauce on toast and top with beef slices. Garnish with the sautéed red onions.
Sautéed Red Onions Directions:
Heat the oil in a saute pan. Cook the onions, stirring them often for about 20 minutes. Add the Burgundy, vinegar, water, and sugar; raise the heat to medium. Cook uncovered for about 15 minutes. Season with Salt and pepper. Enjoy! |
This recipe for TENDERLOIN OF BEEF WITH SAUTÉED RED ONIONS is from