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A unique and delicious recipe for beef tenderloin
The beef tenderloin is a dish made from beef, but characterized by a juicy and soft finish of the meat. There are many ways to prepare it and some believe that the best is the grilled beef tenderloin recipe.
That is why we will explain in detail below how the preparation of this dish is. In addition, we include some tips and recommendations so that your dish is perfect and with the desired finish.
Beef sirloin ingredients
One kilo and 700 grams of beef tenderloin.
Salt and ground black pepper to taste.
400 grams of mushrooms.
One medium onion.
Two or three cloves of garlic.
150 ml of meat broth.
250 ml of red wine.
200 ml of cream or milk cream.
Recommendations and tips so that the sirloin is perfect
For the choice of wine, although you can choose the one of your preference, you must bear in mind that the better the wine is, that is, the older it is, the better it will be for the preparation of the sirloin.
If you don't want to use red wine, rosé wine is also a good choice.
It is not necessary to add salt to the saucepan where you cook the sirloin, because the meat broth already has the ideal salt and seasoning for the dish.
If the beef broth does not include ground black pepper, you can add it after adding the cream to the saucepan.
If you are one of those who like the sirloin medium, you can cook for just 10 more minutes after adding the cream.
If you are one of those who like the sirloin a little overcooked, you can cook for up to 45 more minutes after adding the cream.
Steps to follow for the preparation of the beef tenderloin
Note: Because the recipe is a bit long, we will divide it into several phases so that you better understand its execution.
Season the sirloin and prepare the vegetables
We season the whole sirloin to our liking, turn and repeat the process on the next side. Let stand while you prepare the vegetables.
Cut the onion into chunks. The cut will depend on how small you like the onion pieces in your meals. We reserved on a plate.
Prepare two clean, dry plates or bowls.
Cut the mushrooms, removing the feet, and we will reserve the feet for the sauce, while the heads will be used in the garnish.
Slice some mushroom heads and leave others whole and reserving in a bowl for the garnish.
We chop the trunk of the mushrooms and reserve in the other bowl.
In a saucepan, add 2 to 3 tablespoons of olive oil and let heat over medium heat.
When the saucepan is hot, add the sirloin and seal the meat, letting it cook just a little. Take the meat out of the saucepan and reserve.
Add two to three cloves of finely chopped garlic and let them brown slightly. Next, we add the onions, the feet of the freshly cut mushrooms and a pinch of salt.
With the help of a spatula, stir well while the dressings are sautéed.
When you notice that the dressings have browned a little, add the heads of the mushrooms, both rolled and whole. Let them cook for a few more minutes, stirring constantly.
When you notice that the mushrooms take on a golden hue, it will be time to make a hole in the entire center. In this hole we will place the previously sealed meat.
Pour 250 ml of red wine into the saucepan, filling the entire saucepan regularly. Let it come to a boil and let it cook over high heat for 10 minutes so that it evaporates a little.
After this time, add the 150 ml of meat broth. Let them cook for 10 more minutes over high heat so that the broth evaporates a little.
Cover the pot and let it cook for a few minutes, but every two to three minutes uncover and turn the mushrooms and meat. Cover again and repeat the process every so often.
After a few minutes, when the broth has evaporated a bit, pour in the 200 ml of cream or heavy cream.
Mix so that everything is integrated very well. At this time, you can add a little ground black pepper to taste. But, this is to your liking, since the meat broth already includes the ground black pepper.
Let cook for 20 to 40 minutes. The final cooking time will depend on how cooked you like the meat.
Taste the sauce and correct the seasoning for at least 5 minutes before removing from the heat.
Once you notice that the meat and sauce have the desired point, remove the saucepan from the heat and let it rest for 5 minutes.
After this time, serve the whole sirloin on a tray, accompanied by its sauce and slice it into pieces to serve on the diners' plates.
Is it healthy to eat the sirloin medium?
The medium-sized beef tenderloin is a delight, because being a little pink in the center, the meat will be juicier. However, health professionals warn that this is dangerous, since we risk contracting diseases and parasites that inhabit the blood of the beef.
That is why our recommendation is to wait for the meat to finish cooking for at least 40 minutes. In this way, its center will be well cooked. If you like, you can cook for 45 minutes to be safe. You will notice that the meat is well cooked in the center and will remain juicy.
With what to accompany the recipe grilled beef tenderloin?
This type of dish is ideal to accompany it with a glass of red wine, white wine or rosé wine. This is because this drink is ideal to help digest meats.