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.
26K 5/5 based on 2 reviews
Last modified on: September 19th 2021
Keywords for this recipe:For 4 people, you will need:
4 steaks of beef tenderloin
4 sprigs 
0 litre 2 ml red wine
1 tablespoon soy sauce
¼ teaspoon 
¼ teaspoon 
2 tablespoons 
cup + 3 tablespoons 
0 kg 3 g cooked green beans
teaspoon 
teaspoon 
Times for this recipe
Preparation: 14 min.
Resting: 12 hours
Cooking: 20 min.
All in all: 12 hours 34 min.
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.
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, 0 litre 2 ml red wine, 1 tablespoon soy sauce, ¼ teaspoon bayleaf and ¼ teaspoon 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.
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 0 kg 3 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 | 100 40 % | 60 6 % | 160 20 % | 2,510 130 % | 10,510 130 % |
| Per 100 g | 5 2 % | 3 0 % | 8 1 % | 130 7 % | 560 7 % |
| Per person | 30 10 % | 10 1 % | 40 6 % | 630 30 % | 2,630 30 % |
How much will it cost?
- For 4 people : 23.95 €
- Per person : 5.99 €
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
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Red wine
Like these other recipes: Coq au vin, Saucipain, Boeuf (beef) bourguignon, Mushroom bourguignon, Pears in red wine with blackcurrant , ... See them all 19
Butter
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Steak of beef tenderloin
Like these other recipes: Beef Wellington, "Au vert" beef, Tournedos Rossini, Tenderloin steak with beetroot tops and mushrooms, Fillet of beef in a rosemary crust, ... See them all 5
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