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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.

24K 5/5 based on 2 reviews

Last modified on: September 19^th 2021

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For 12 people, you will need:

1 12 steaks of beef tenderloin
2 12 sprigs rosemary
3 1 litre 500 ml red wine
4 3 tablespoons soy sauce
5 3 bayleaves
6 3 cloves garlic
7 6 tablespoons olive oil
8 124 mls butter
9 2 litres 400 ml 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 will 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 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.

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 124 mls butter and stir round until melted.

Stage 9 - 5 min.

Tip in the 2 litres 400 ml 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
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 %

% 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 12 people : 72.10 €
Per person : 6.01 €

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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: 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: Marchand de vin sauce, Spaghetti Bolognese, Mulled wine Belle-Plagne style, Mushroom bourguignon, Oxtail Parmentier, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Scallops with sorrel and Noilly Prat, Sweet pastry, Yeast-based flaky dough (for croissants), Cajun pulled pork, Cod loin with saffron, ... All
	Rosemary: You can get more informations, or check-out other recipes which use it, for example: Small ratatouille with , Rabbit civet, Pâté de campagne, Creamy cauliflower with smoked salmon, Provençal braised carrots, ... All