Beef Tenderloin “Plunged” In Merlot With Shallots And Tail Of Veal by Luigi Lafranco
Veal tail: 1, cut into 6 pieces
Onion: 100 g
Carrots: 100 g
Leeks: 100 g
Celery: 100 g
Red wine: 500 ml
Gravy: 200 ml
Beef tenderloin: 400 g, prime
Red wine: 1 l
Beef stock: 1 l
Bay: 1 leaf
Shallots: 2 each
Salt: To taste
Pepper: To taste
Beef tenderloin recipe with veal tail, cooked in Merlot wine: a mouth watering main course for the most gourmet dinner by chef Luigi Lafranco
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.
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.
