Beef Tenderloin In A Roasted Garlic And Red Wine Reduction
Beef Tenderloin In A Roasted Garlic And Red Wine Reduction Preparation
Potatoes: Peel potatoes and boil in water for 25 minutes. Drain potatoes, then mash them. Mince garlic clove and add to potatoes. Add the butter. Add salt and pepper to taste.
Asparagus: Blanch asparagus in boiling saltwater for 30 seconds. Put in ice water until ready to serve.
Sauce and Steak: Roast chopped garlic in a saucepan on medium-low heat until brown. Add the red wine and simmer. Once wine has thickened and reduced by half (about 3 minutes), add beef stock and rosemary. Simmer sauce for 10 minutes. While sauce is simmering, grill the steak to desired temperature on a separate burner. When steak is cooked to liking and sauce is ready, add the steak to the sauce on burner for about 30 seconds on each side to allow the steak to soak up the sauce. Serve with potatoes and asparagus.
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