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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.

21K 2 5

Last modified on: September 19^th 2021

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For 4 people, you will need:

1 4 steaks of beef tenderloin
2 4 sprigs rosemary
3 1 lb + 1.6 oz red wine
4 1 tablespoon soy sauce
5 1 bayleaf
6 1 garlic clove
7 2 tablespoons olive oil
8 1.5 oz butter
9 1 lb + 12.2 oz cooked green beans
10 salt
11 pepper

Change to the quantities for: 2 people 4 people 8 people 12 people

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
14 min.	12 hours	20 min.	12 hours 34 min.

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Step by step recipe

Stage 1 - 5 min.

Tenderloin steaks marinated in red wine with rosemary

Trim 4 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 4 sprigs rosemary, 1 lb + 1.6 oz red wine, 1 tablespoon soy sauce, 1 bayleaf and 1 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 2 tablespoons 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.

Stage 7 - 1 min.

With the pan still on high heat, pour in half the leftover marinade.

Stage 8 - 5 min.

Reduce by 3/4 while deglazing the pan thoroughly (this is why it's best to use a pan that is not non-stick).

Add 1.5 oz butter and stir round until melted.

Stage 9 - 5 min.

Tip in the 1 lb + 12.2 oz 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.

Keeping

Should be eaten immediately.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,523 Kcal or 10,563 Kj	104 gr	62 gr	160 gr
126 %	40 %	6 %	24 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
134 Kcal or 561 Kj	6 gr	3 gr	9 gr
7 %	2 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
631 Kcal or 2,642 Kj	26 gr	15 gr	40 gr
32 %	10 %	1 %	6 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Sulfites, Soybeans, Milk

How much will it cost?

For 4 people : 24.03 €
Per person : 6.01 €

Change currency:

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: You can check-out other recipes which use it, like for example: Very green mixed salad, Salad paysanne, ... All
	Red wine: You can check-out other recipes which use it, like for example: Coq au vin, Rabbit civet, Oxtail Parmentier, Mushroom bourguignon, Winemaker's toast, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Smart plum tart, Pilau rice, Corsican tarts, Green and red salad with sardines and eggs mimosa, Viennese Shortbread, ... All
	Steak of beef tenderloin : You can check-out other recipes which use it, like for example: Fillet of beef in a rosemary crust, Tournedos Rossini, Beef Wellington, Tenderloin steak with beetroot tops and mushrooms, "Au vert" beef, ... All

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