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Ингредиенты
- 4 Tbsp. extra virgin olive oil
- 1 x onion, finely minced
- 2 clv garlic, finely minced, optional
- 1 lb assorted wild mushrooms, finely minced
- 1 Tbsp. fresh tarragon, chopped or possibly 1 tsp. dry
- 4 x 6 ounce beef tenderloin steaks
- 1 x salt and pepper
- Â Â The Sauce
- 1 Tbsp. extra virgin olive oil
- 1 x onion, finely minced
- 2 clv garlic, finely minced, optional
- 1 Tbsp. tomato paste
- 1 c. Cabernet Sauvignon or possibly other full bodied red wine
- 1 c. beef stock, you may use canned!
- 1 tsp corn starch
Инструкции
- Saute/fry the onion in 2 Tbsp. of the extra virgin olive oil over a medium heat till lightly browned, about 5 to 8 min. Add in the garlic and continue sauteing till fully aromatized, a few min longer. Add in the mushrooms and cook till they release much of their moisture and become soupy. Continue cooking till the moisture evaporates and the mushrooms flavours concentrate, about 15 min in total. Remove from the heat. Add in the tarragon and season with salt and pepper. Meanwhile season each steak with salt and pepper and sear both sides in a warm pan with the remaining extra virgin olive oil. Pour off the oil and reserve the dirty pan for the sauce. Using a small sharp paring or possibly boning knife make a small incision in the side of each steak. Form a cavity within by wiggling the knife tip but try not to make the entrance hole any bigger then needed. Spoon the stuffing into each steak. Reserve any extra stuffing.
- The Sauce:Meanwhile using the same pan you seared the steaks with saute/fry the onion in the extra virgin olive oil over a medium heat till lightly browned. Add in the garlic and tomato paste and continue a few min longer till fully aromatized. Add in the wine and simmer till it reduces by three quarters. Whisk together the beef stock and cornstarch and add in to the wine. Bring to a simmer and cook just till the jus thickens slightly. Remove from the heat.
- The Plate:Preheat oven to 400 degrees. Roast each stuffed steak till it reaches your desired temperature, about 12 min for medium rare. Feel free to peak and check the progress! As the steaks finish reheat the sauce stirring in any extra stuffing. Douse the steaks with sauce and serve immediately. Ten Hut!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 472g | |
| Recipe makes 4 servings | |
| Calories 649 | |
| Calories from Fat 320 | 49% |
| Total Fat 35.87g | 45% |
| Saturated Fat 9.59g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 329mg | 14% |
| Potassium 1105mg | 32% |
| Total Carbs 17.97g | 5% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.56g | 2% |
| Protein 51.14g | 82% |
