Ch â teaubriand beef tenderloin-You Are Foodie

By Adelaide
58

Ch â teaubriand beef tenderloin

Ch â teaubriand beef tenderloin is not only tender. This French dish is full of strong French flavor. It's really indescribable to add red wine. Come and reward yourself for your efforts:)

Main Ingredients

Salantin Potillo Marbec 150 ml
New Zealand beef tenderloin forage 300 g

Auxiliary Ingredients

Shallot 100g
Kaletong Extra Virgin Olive Oil 25 ml
Isni AOP light butter roll 25 g

Seasonings

Di and Yu Ke Sarawak Black Pepper 7 5 g
Fogg wafer sea salt 5 g (original flavor)

Step 1 . Preheat the oven to 230 ℃.

Step 2 . Take a frying pan, add an appropriate amount of olive oil, and heat it until 50% hot.

Step 3 . The steak is seasoned with salt and pepper, and then all sides of the steak are fried in a pan.

Step 4 . Put the pan into the oven and bake until the internal temperature of the steak reaches 54 ℃ (half cooked), about 10 to 15 minutes, and then take the pan out of the oven.

Step 5 . Put the steak on the cutting board and wrap it with aluminum foil.

Step 6 . Pour out the excess grease in the pot and leave a little bottom oil.

Step 7 . Add scallions and stir fry over medium low heat until golden, 2-3 minutes.

Step 8 . Add red wine, bring to a boil over high heat, and scrape off the brown part of the pot.

Step 9 . When the sauce is syrupy (about 5 minutes), turn off the heat, add butter and stir.

Step 10 . Cut the meat into thick slices and drizzle with red wine sauce.

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