Beef Tenderloin “Plunged” In Merlot With Shallots And Tail Of Veal

Beef Tenderloin “Plunged” In Merlot With Shallots And Tail Of Veal

Beef Tenderloin “Plunged” In Merlot With Shallots And Tail Of Veal

Beef tenderloin recipe with veal tail, cooked in Merlot wine: a mouth watering main course for the most gourmet dinner by chef Luigi Lafranco

May 3, 2012

Cuisine

serves for

4

total time

2 HR 30 MIN

ingredients

tail of veal
1, cut into 6 pieces
Onion
100 g
carrot
100 g
leek
100 g
Celery
100 g
Red Wine
500 ml
meat sauce
200 ml
beef tenderloin
400 g, prime
Merlot wine
1 l
beef stock
1 l
bay
1 leaf
Shallot
2 each
salt
To taste
Pepper
To taste

Preparation

Tail of veal
Salt the tail pieces before browning them on both sides in a little oil. 
Deglaze with the red wine, cover with the meat sauce and oven cook with the lid on at 180°C for 1 hour and a half.  
Separate the meat from the bone and add it to the reduced sauce.

Fillet
In a wide pan, prepare a sauce by cooking the wine, beef stock and herbs together for about half an hour, then reduce the temperature to 80°C before adding the beef fillet to the liquid.
Using a meat thermometer, cook the meat until its temperature reaches 56°C.
Then cut the fillet into slices of approximately 3 cm.  
Place the tail of veal and its sauce in the bottom of a deep serving dish with the slices of beef fillet on top.
Garnish to your liking with carrots, cooked shallots, asparagus and potatoes. 

 

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