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Beef Tenderloin in blackcurrant sauce

Mains
Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Beef Tenderloin in blackcurrant sauce

Pepper
Chives
Salt
Strips (Matchstick)
0.5bottleRed wine
1lBrown Fund or good broth
1PEAR (preferably fast) sliced thinly
1cupPort wine
1tbspBlack currant jam
1000gMixed root vegetables (parsnip carrot beetroot)
12Oyster
12Thinly sliced beef pressed between 2 large freezer bags until they are very thin
3tspPlaned horseradish
300gChopped onion
4-6Baking potatoes cut in thin both
5tbspOlive oil which are pressed slightly garlic
800gBeef Tenderloin into steaks

Instructions for Beef Tenderloin in blackcurrant sauce

To prepare the Beef Tenderloin in blackcurrant sauce recipe, please follow these instructions:

Black currant sauce: Fry the onions in medium heat until they are Brown, and add the port wine and red wine-Let Cook for 5 minutes. Add the Blackcurrant Jam and 1 litre of stock or broth and let it cook down to 1/3.

Baked root vegetables: cut root vegetables into 4 mm rods (pencil thickness). Mix them with potato wedges, a little oil and salt and pepper to taste. Bake in the oven at 220 degrees for about 20 minutes.

The steaks are seasoned with salt and pepper and FRY on a hot pan in 3-5 minutes.

Oyster m. horseradish: Open the oysters and loosen the oyster from the shell. Season the beef slices with salt, pepper, and brush with a little olive oil.

Place the oysters on slices of PEAR strips, a little horseradish, 4 cm long strips of chives and roll tightly together.

Serve on plates.

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