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.
20K 2 5
Last modified on: September 19th 2021
Keywords for this recipe:
12 steaks of beef tenderloin
12 sprigs 
1 litre 500 ml red wine
3 tablespoons soy sauce
3 
3 
6 tablespoons 
120 g 
2 kgs 400 g cooked green beans
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Trim 12 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 12 sprigs rosemary, 1 litre 500 ml red wine, 3 tablespoons soy sauce, 3 bayleaves and 3 cloves garlic 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 6 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.
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 2 kgs 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 7,568 Kcal or 31,686 Kj | 311 gr | 185 gr | 479 gr |
| 378 % | 119 % | 17 % | 73 % |
| 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 % |
How much will it cost?
- For 12 people : 72.10 €
- Per person : 6.01 €
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, Pears in red wine with blackcurrant , Eggs meurette, Two-stage beef chuck , Beef braised in reduced red wine, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Cramique, Puff or flaky pastry (pâte feuilletée), Fillet of salmon meunière, Potato Waffles with Smoked Salmon, Crackers, ... All |
 | Rosemary: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mushrooms, Oxtail Parmentier, Beef braised in reduced red wine, Tenderloin steak with beetroot tops and mushrooms, Pork Chops with Rosemary, ... All |
Other recipes you may also like
Carbonnade
Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.201K 14 2 hours 44 min. November 13th 2011
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.313K 14 40 min. February 21th 2011
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.257K3.9 46 min. February 21th 2011
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.482K5 49 min. July 27th 2013
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.