Beef tenderloin.

Beef tenderloin.

For the marinade cooks are advised to use dry red wine, rich in acids. That it will give the meat a spicy flavor. Experienced cooks are advised not to add to the wine marinade spices. It is advisable to do with salt and pepper. Wine has always used the marinade heated.

Choose a good wine, but not first class (it will not be felt strongly).

вырезка из говяд


-Govyadina (Sirloin) – 1 kg
Dry red vinyl – 2 cups
-Luk Onions – 2 pieces
-Perets Black
-hydrochloric Sea
-Vegetable oil


1. Beef tenderloin wash, dry with a paper towel, cut the film.

2. Dry red wine warm up in the pan, but do not boil.
Marinate the meat in the wine and pepper. Better left in a refrigerator overnight, or at room temperature for 1.5-2 hours.
Carefully wipe the pieces before frying.

The pan 3. Apply a small amount of vegetable oil. Fry tenderloin over high heat for 2 minutes on each side.

4. Onions cut rings. Wrap pieces of tenderloin roasted in foil, put a sprig of rosemary, onion, salt and place in a preheated 220 degree oven for 30 minutes. Then reduce the oven temperature to 170 degrees and leave for another hour.

5. In the process of baking in foil formed meat juice.

The meat turns juicy. Try it!

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