Beef Tenderloin in Spicy Marinade
Main Dishes • European
Description
Beef Tenderloin in Spicy Marinade
Ingredients
- Salt to taste
- Onion 3 heads
- Apple Wine 15 fl oz
- Bouquet Garni 1 bunch
- Carrot 1 piece
- Butter 0 oz
- Bacon 4 slices
- Wheat Flour 3 tablespoons
- Sugar 2 tablespoons
- Parsley 0 oz
- Raisins 5 oz
- Malt Vinegar 10 fl oz
- Meyer Lemon Juice 2 tablespoons
- Veal Tenderloin 5 lbs
Step-by-Step Guide
Step 1
Season the tenderloin with salt and place it in a large pot.
Step 2
In a small pot, bring the wine, vinegar, 1 chopped onion, grated carrot, bouquet garni, and 960 ml of water to a boil. Pour the marinade over the meat, cover, and refrigerate, turning occasionally, for 5 days.
Step 3
Remove the beef from the marinade and pat dry with paper towels. Strain the marinade through a fine sieve into a separate bowl.
Step 4
Heat 2 tablespoons of butter in a skillet and fry the bacon until golden brown, about 10 minutes. Transfer the bacon to a plate and set aside. Place the tenderloin in the same skillet and sear until golden brown, approximately 25 minutes. Transfer to a plate and set aside.
Step 5
Preheat the oven to 340°F.
Step 6
In a large, deep saucepan, sauté the remaining onion, add the beef, pour in the remaining marinade, and bring to a boil. Cover with a lid or foil if there is no lid for the pot and place in the oven for 2 to 2.5 hours.
Step 7
Remove the meat from the oven, transfer it to a dish, strain the sauce over it through a sieve, and let the meat rest for about 5 to 7 minutes.
Step 8
Meanwhile, return the saucepan to the heat, add the remaining butter, flour, and sugar.
Step 9
Cook, stirring constantly, until lightly browned, about 5 minutes. Add the sauce in which the beef was marinated, raisins, and lemon juice to the skillet. Return the beef to the saucepan with the sauce, bring to a boil, cover, and simmer until the sauce reduces slightly, approximately 10 minutes. Thinly slice the beef, place it on a dish, drizzle with sauce, and sprinkle with bacon and parsley.
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