Christmas-beef tenderloin

Ingredients for Christmas-beef tenderloin

Instructions for Christmas-beef tenderloin

To prepare the Christmas-beef tenderloin recipe, please follow these instructions:

Rub the tenderloin with garlic powder, salt and pepper. Cut the bacon into small pieces. Fry the bacon in a pan that is just large enough for the tenderloin. With a slotted spoon, transfer the bacon to a plate, but let the frying fat stay in the pan.

Brown the tenderloin on all sides in the bacon fat. Transfer the loin to a platter.

Add the red wine, bacon, and Rosemary to the Pan and cook the mixture for 1 min. return the tenderloin to the Pan and let the right simmer, covered, for 25 min. Transfer the loin to a cutting board and let it rest for 10 minutes.

While tenderloin is resting peberfrugten cut into cubes. Remove the bacon from the pan with a slotted spoon, and peberfrugten as well as the broth is added. Cook the sauce over moderate heat until it is tyknet easy.

Cut the tenderloin into slices and arrange them on a plate or a dish. Pour a little of the sauce over the meat and garnish with Rosemary sprigs.