Beef Tenderloin with Pepper and Port Wine Sauce
Main Dishes • European
Description
Beef tenderloin with pepper and port wine sauce
Ingredients
- Green peppercorns 1 teaspoon
- Veal Tenderloin 15 oz
- Olive Oil to taste
- Port Wine 5 fl oz
- Black Cumin (Cumin) 1 piece
- Garlic 1 clove
- Corn Starch 1 teaspoon
- Campbell's Beef Broth 5 fl oz
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Sprinkle the meat with salt and generously rub with freshly ground pepper.
Step 3
Pour a little olive oil into a heatproof dish and lightly brown the meat for 4-5 minutes, then place it in the oven for 10-12 minutes for medium doneness. Transfer the meat to a plate to rest.
Step 4
In the dish where the meat was cooked, pour in the port wine, add cumin and garlic. Let it reduce by half.
Step 5
Mix 1 tablespoon of port wine with cornstarch. Add to the port wine.
Step 6
Pour in the broth. Cook for about 1 minute until it thickens into a sauce. Season with spices. Mix with the juices released from the meat.
Step 7
Serve the meat with the sauce and a side dish.
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