Beef tenderloin with sour cherry sauce | Aromatic boyar classic
(0)
35 min
Quick
Sezamo
O rețetă festivă din bucătăria clasică românească: medalioane fragede din mușchi de vită, rumenite la tigaie și învăluite într-un sos catifelat dulce-acrișor de vișine, vin roșu Fetească Neagră și unt cremos. O armonie desăvârșită de arome autentice de toamnă.
Preparation method
Preparing and searing the meat
Remove the beef from the refrigerator at least 20-30 minutes before cooking to allow it to reach room temperature. Pat the beef medallions dry with a paper towel. Season the meat on both sides with salt, freshly ground black pepper, and half a teaspoon of dried thyme.
Heat a heavy cast-iron or stainless steel skillet over medium-high heat with the two tablespoons of sunflower oil. Add the beef medallions and sear them for 2-3 minutes on each side (for medium-rare to medium doneness), until a delicious golden crust forms. Transfer the meat to a warm plate, tent loosely with foil, and let it rest.
Preparing the velvety sour cherry sauce
In the same skillet, pour in the dry red Fetească Neagră wine over medium heat, stirring vigorously with a wooden spatula to deglaze and release all the caramelized bits left by the meat. Let the wine simmer for 2-3 minutes, until the alcohol evaporates and the liquid is reduced by half.
Chef's tip
Allowing the meat to rest for 5 minutes after searing is essential: the muscle fibers relax, and the flavorful juices redistribute evenly throughout, keeping the meat incredibly tender.
Cold butter added at the end off the heat (the monter au beurre technique) is the secret to a glossy, smooth, and velvety sauce, just like in traditional fine dining restaurants.
25 min
Under an hour
