Beef
Description
First of all, you need to choose the right piece of meat; the center part of the tenderloin is best. It should be properly trimmed and shaped. The dish is served warm, with mushrooms and the sauce that forms during cooking. It pairs perfectly with a glass of red wine and a light side dish, such as a vegetable salad or mashed potatoes.
Instructions
- 1
Step 1
1. First of all, trim the meat from fat and any cartilage, then wash it and dry thoroughly with paper towels.
- 2
Step 2
2. Place the meat on the film and wrap it tightly, forming a roll, tie the ends.
- 3
Step 3
3. Put the meat in the refrigerator for a day, then take it out and carefully unwrap the film.
- 4
Step 4
4. Salt and pepper the meat on all sides.
- 5
Step 5
5. Heat a frying pan with vegetable oil, add the beef and sear it on all sides to lock in the juices, which will take 1-2 minutes.
- 6
Step 6
6. Place the meat in a preheated oven at 230 degrees for 10-15 minutes.
- 7
Step 7
7. Remove the meat from the oven and cover with foil to let it rest. Let the meat stand for 15 minutes.
- 8
Step 8
8. Add 2 tablespoons of the fat rendered from baking the meat to a separate skillet and place it over heat.
- 9
Step 9
9. Finely chop the garlic and add it to the pan, sauté for 1 minute.
- 10
Step 10
10. Cut the mushrooms into large pieces and add them to the pan with the garlic, cook for a couple of minutes.
- 11
Step 11
11. Increase the heat to maximum and pour in the brandy, scraping the bottom of the pan.
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Step 12
12. When the brandy has evaporated, reduce the heat and pour in the wine, cook for 1-2 minutes, then remove the pan from the heat.
- 13
Step 13
13. Cut the meat into thick slices and place on a plate. Top with the mushrooms and sauce, and serve immediately.