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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.

33 K 5/5 (2 reviews)

12 hours 35 min. difficulté

Easy

24.05 €

4 people

11 Ingredients

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
3 500 ml red wine
4 1 tablespoon soy sauce
5 1 bayleaf
6 1 garlic clove
7 2 tablespoons olive oil
8 40 g butter
9 800 g cooked green beans
10 salt
11 pepper
Total weight: 1,880 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

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Times for this recipe

Preparation: 15 min.

Resting: 12 hours

Cooking: 20 min.

All in all: 12 hours 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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, 500 ml 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 40 g butter and stir round until melted.

Stage 9 - 5 min.

Tip in the 800 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.

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	100 RDI=30 %	60 RDI=4 %	160 RDI=20 %	2,520 RDI=90 %	10,560 RDI: 90 %
Per 100 g	5 RDI=2 %	3 RDI=0 %	8 RDI=1 %	130 RDI=5 %	560 RDI: 5 %
Per person	30 RDI=7 %	20 RDI=1 %	40 RDI=4 %	630 RDI=20 %	2,640 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

Possible allergens in this recipe: Sulfites, Soybeans, Milk

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