Beef Tenderloin with Fleurie Wine and MarrowTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10 minutes
Waiting time: Overnight
Cooking time: Under an hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:321.6 kcal
Proteins:16 g
Fats:27.1 g
Carbohydrate:3.3 g
Fibers:0 g
Sugar:0 g
Cholesterol:86.4 mg
Sodium:133.5 mg
Calcium:31.6 mg
Energy:810 kcal
Proteins:40.4 g
Fats:68.3 g
Carbohydrate:8.3 g
Fibers:0 g
Sugar:0 g
Cholesterol:217.6 mg
Sodium:336.4 mg
Calcium:79.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
180
g
slices of beef tenderloin each
60
g
beef marrow
250
ml
fleurie (beaujolias premier cru red wine)
2
french shallots
160
g
butter
30
ml
meat glaze (very reduced veal stock)
salt and pepper
fleur de sel and cracked pepper
METHOD
- Soak the marrow in a bowl of cold water overnight.
- Peel and chop the shallots. Reduce the red wine by half. Season the slices of meat with salt and pepper. Heat 30 g (1 oz.) butter in a sauté pan. When it is browned, add the beef and cook to the desired doneness.
- Remove the beef and set aside on an overturned plate (so the meat doesn't soak in its own juices).
- Cut the marrow into 4 rounds; poach them in a small saucepan of hot (not boiling) salted water; remove from the heat and set aside.
- Pour the butter from the sauté pan into a skillet and set aside. To the sauté pan, add the chopped shallot and sweat lightly; add the reduced red wine and meat glace and reduce until syrupy.
- Remove the sauté pan from the heat and add the remaining butter in small pieces, whisking slowly. Do not boil, but keep the sauce hot.
- Reheat the meat in the skillet with the butter. Recuperate the juice it has given off and add it to the sauce.
- Place the meat on plates or a serving platter. Spoon the red wine sauce over top, then drain the marrow and place on top of the meat. Sprinkle with coarse salt and cracked pepper and serve immediately.
SOMMELIER
Serve the same wine with the dish: Fleurie, one of the ten Beaujolais crus, light and fruity, to be drunk young and slightly coolCHEF'S NOTES
This classic recipe from the Troisgros brothers has seen several interpretations, depending on the cut of beef: ribs, steaks or tenderloin. Roanne is very near Charolais, famous for its beef cattle. For this recipe in particular, the meat is taken from the tenderloin of a cow over 3 years old. For rib steaks or sirloin, on the other hand, we would choose a Salers or Normande about 4 years old. As a side dish, serve a gratin forézien, a potato gratin made without cheese.
