Baked beef tenderloin with red wine sauces

Ingredients for Baked beef tenderloin with red wine sauces

Instructions for Baked beef tenderloin with red wine sauces

To prepare the Baked beef tenderloin with red wine sauces recipe, please follow these instructions:

The puppies are made to be cut and cut for about 1 cm thick.
Peel the beef tenderloin while doing this. Let a pan be hot, the beef tenderloin is browned on all sides and cooled off.
Bacon is on the forehead until they are half finished (about 10 min) and they are cut on the forehead together with 1 tablespoon of peppers and salt and pepper.
So now the pork is soft, bring the 0.5 l cream on the forehead and let it boil a couple of min. Pouring the bacon masses into a sieve but the cream must be stored for the red wine sauce.
A dough dough is rolled out and the chopped beef tenderloin is laid on and the drained bacon / bacon mass is placed on top of the meat. The other butter dough is placed on top and made close.

It must be in the middle of the oven for 1.5 hours at 80-85 degrees (it must be 56 degrees at the thickest end), then turn off the oven and load the beef tenderloin for about 1.5 hours 5-10 before cutting the oven At 230 degrees to give it a golden color.

RØDVINSAUCEN: The two mustard cloves are finely sliced ​​and placed in a hot pot with 1 tablespoon of oil, after which the red wine is added to the pot and boiled until the spreads are evaporated
Cream from the bacon / bacon to the saucepan let it boil a couple of my taste it to.

tips:
Works well with baked mashed potatoes