Beef tenderloin steak in wine leaves

Ingredients for Beef tenderloin steak in wine leaves

Instructions for Beef tenderloin steak in wine leaves

To prepare the Beef tenderloin steak in wine leaves recipe, please follow these instructions:

Roll the onions and chop them nicely. Clean the mushrooms and cut them into thin slices. Melt the butter on a pan. Brown the steaks and take them off the forehead. Bring onion and mushrooms on the forehead and turn them over. Bring broth, red wine and cream on and simmer. Cut squash into 1 cm slices. Heat the oil on another pan and sprinkle the squash until they are soft. Place the steaks on two wine leaves so they can be wrapped. Sprinkle roughly salt, freshly squeezed pepper and roasted rosemary on before the wine leaves are wrapped. Tie a cotton cord around it to hold onto the steak pack. Put the stews on the forehead with mushrooms and onions. Let it smack for approx. 6 min. on every side. Put the steak packs on hot plates. Remove the cord. Smooth the sauce, taste it and heal it.