Red Wine Beef Tenderloin with Potatoes
Ingredients:
- 4 beef tenderloin (5-7 ounce)
- 12 small golden potatoes
- 1 zucchini
- 1 red pepper
- 1 yellow pepper
- 1 leek
- 1 can beef broth (4 ounce)
- 1 cup red wine (Merlot or Cabernet Sauvignon)
- 4 tsp unsalted butter
- Salt & pepper to taste
Directions:
Preheat the oven to 350 degrees. Wash and place the potatoes on a baking sheet and bake until soft (about 30 minutes). Slice each leek into long strips. Wash and slice the remaining vegetables evenly and place them into boiling salt water until al dente. Put the vegetables into ice water for a few minutes or until chilled. Remove the vegetables from the ice water, strain them and place them in bowl. Slice the beef tenderloin approx ½ inch thick. Season the beef tenderloin with salt and butter. Sear the beef tenderloin on medium-high heat for about 3 to 4 minutes on each side. Add the red wine and beef stock to the beef tenderloin and bring them to a boil. Remove the beef tenderloin with red wine sauce from heat and add butter while whisking until smooth. Place the beef tenderloin slices on a plate and surround with potatoes. Pour the remaining sauce over the beef tenderloin and potatoes. Wrap 2 or 3 vegetables with the leek and secure them with a toothpick. Microwave for 1/2 - 1 1/2 minutes and serve.
Peppercorn Beef Tenderloin with Leeks
Ingredients:
- 4 beef tenderloin fillets (5-7 ounce each)
- 2 fresh leaks
- ¼ cup fresh peppercorns
- 3 Tbsp olive oil
- 2 tsp unsalted butter
- Salt & pepper to taste
Directions:
Saute each beef tenderloin filet in olive oil with peppercorns over medium-high heat for about 3 minutes on each side. Remove the beef tenderloin filets from the heat and season with salt and pepper. Place the beef tenderloin filets and peppercorns in a roasting pan and roast for about 8-10 minutes or until done. Dice the leeks and sauté them separately in olive oil until tender. Serve the leeks over each beef tenderloin filet and compliment them with fresh bread and a dinner salad.
