Tenderloin steaks marinated in red wine with rosemary
A recipe that brings out all the tenderness of this cut of beef, enhancing it with rosemary and by marinating for a long time in red wine.
The tenderloin steaks are then fried and served with green beans.
The tenderloin steaks are then fried and served with green beans.
33 K 5/5 (2 reviews)
12 hours 35 min.
Easy
2 people
11 IngredientsLast modified on: September 19th 2021
2 steaks of beef tenderloin
2 sprigs 
250 g red wine
½ tablespoon soy sauce
½ 
½ 
1 tablespoon 
20 g 
400 g cooked green beans
Times for this recipe
Preparation: 15 min.
Resting: 12 hours
Cooking: 20 min.
All in all: 12 hours 35 min.
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Step by step recipe
Stage 1 - 5 min.
Trim 2 steaks of beef tenderloin, pat dry, then salt and pepper on both sides.
Stage 2 - 2 min.
Rub each steak with a sprig of rosemary.
Stage 3 - 4 min.
Prepare the marinade by mixing 2 sprigs rosemary, 250 g red wine, ½ tablespoon soy sauce, ½ bayleaf and ½ garlic clove in a bowl.
Stage 4 - 12 hours
Add the steaks, give a quick mix round, then cover and leave in the fridge to marinate overnight (or for about 12 hours).
Stage 5 - 2 min.
Next day, take the steaks out of the marinade and set aside.
Stage 6 - 10 min.
Put a large frying pan, preferably not non-stick, on high heat and add 1 tablespoon olive oil. When good and hot, lay the marinated steaks in the pan.
Fry on both sides until done to your liking.
When cooked, transfer to a hot plate and cover with aluminium foil to keep them hot.
Fry on both sides until done to your liking.
When cooked, transfer to a hot plate and cover with aluminium foil to keep them hot.
Stage 7 - 1 min.
With the pan still on high heat, pour in half the leftover marinade.
Stage 8 - 5 min.
Stage 9 - 5 min.
Tip in the 400 g cooked green beans and reheat, stirring frequently.
Stage 10
Serve without delay, with the steaks sitting alongside their green beans on heated plates.
Remarks
You can use another prime (and less expensive) cut of meat than tenderloin for this recipe.
For the wine, try to choose a full-bodied red with plenty of tannins.
For the wine, try to choose a full-bodied red with plenty of tannins.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 30 RDI=3 % | 80 RDI=10 % | 1,260 RDI=60 % | 5,280 RDI: 60 % |
| Per 100 g | 5 RDI=2 % | 3 RDI=0 % | 8 RDI=1 % | 130 RDI=7 % | 560 RDI: 7 % |
| Per person | 30 RDI=10 % | 20 RDI=1 % | 40 RDI=6 % | 630 RDI=30 % | 2,640 RDI: 30 % |
How much will it cost?
- For 2 people : 12.05 €
- Per person : 6.05 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked green beans
Like these other recipes: Green beans with feta cream and basil, Green beans and potatoes with Morbier cream sauce, Salad paysanne, Very green mixed salad, ... See them all 4
Red wine
Like these other recipes: Marchand de vin sauce, Boeuf (beef) bourguignon, Mushroom bourguignon, Winemaker's toast, Mulled wine Belle-Plagne style, ... See them all 19
Butter
Like these other recipes: Oat shortbread biscuits, Ramekins of duchess potatoes, Tarte Normande, Apple charlotte with toasted brioche, Plum and hazelnut crumble, ... See them all 468
Steak of beef tenderloin
Like these other recipes: Fillet of beef in a rosemary crust, Beef Wellington, Tournedos Rossini, Tenderloin steak with beetroot tops and mushrooms, "Au vert" beef, ... See them all 5
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