Rinderfilet with Red Wine and Mushrooms
Ingredients
- 800 gBeef tenderloin (cut into 4 thick steaks)
- 250 gButton mushroom (sliced)
- 1 pcYellow onion (finely chopped)
- 200 mlRed wine
- 40 gUnsalted butter (cold, diced)
- 50 mlCream
- 1 tbspSunflower oil
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 150 mlVeal stock concentrate
Method
A tight-grained meat that yields under the knife, served with a short, bound sauce. Caramelized cooking juices provide a deep brown finish that coats the palate.
- 1
Take the fillet out of the fridge 30 minutes before. In a very hot steel pan with oil, sear the meat for 2 minutes per side. A dark crust should form. Set aside in a warm place.
- 2
In the same pan, toss in the mushrooms and onion. Brown in the cooking fats until the vegetation water has evaporated and a nutty smell appears.
- 3
Pour in the red wine to loosen the juices at the bottom of the pan. Let it reduce by half until the liquid becomes syrupy. Add the veal stock and reduce further.
- 4
Lower the heat. Stir in the cream and cold butter. The sauce should be glossy and coat the back of a spoon. Adjust seasoning and pour over the meat.
Frequently asked questions
How do you get this dish right?
- Never pierce the meat with a fork; use tongs to keep the juices inside.
- The butter must be very cold when whisking into the sauce to create a stable emulsion.
How long does this dish keep?
The beef fillet should be eaten immediately. The sauce can be kept in the fridge for 24 hours.
