Beef Tenderloin in Merlot with Shallots and Tail of Veal Recipe

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Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $4.25 view details
  • ngredients
  • For the tail of veal
  • Tail of veal 1, cut into 6 pieces
  • Onion 100 g
  • Carrot 100 g
  • Leek 100 g
  • Celery 100 g
  • Red Wine 500 ml
  • Meat sauce 200 ml
  • For the tenderloin
  • Beef tenderloin 400 g, prime
  • Merlot wine 1ltr
  • Beef stock 1ltr
  • Bay 1 leaf
  • Shallot 2 each
  • Salt To taste
  • Pepper To taste

Directions

  1. Tail of veal
  2. Salt the tail pieces before browning them on both sides in a little oil.
  3. Deglaze with the red wine, cover with the meat sauce and oven cook with the lid on at 180°c for 1 hour and a half.
  4. Separate the meat from the bone and add it to the reduced sauce.
  5. Fillet
  6. In a wide pan, prepare a sauce by cooking the wine, beef stock and herbs together for about half an hour, then reduce the temperature to 80°C before adding the beef fillet to the liquid.
  7. Using a meat thermometer, cook the meat until its temperature reaches 56°C.
  8. Then cut the fillet into slices of approximately 3 cm.
  9. Place the tail of veal and its sauce in the bottom of a deep serving dish with the slices of beef fillet on top.
  10. Garnish to your liking with carrots, cooked shallots, asparagus and potatoes.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 424g
Recipe makes 6 servings
Calories 304  
Calories from Fat 69 23%
Total Fat 7.69g 10%
Saturated Fat 2.99g 12%
Trans Fat 0.0g  
Cholesterol 54mg 18%
Sodium 590mg 25%
Potassium 604mg 17%
Total Carbs 18.01g 5%
Dietary Fiber 1.5g 5%
Sugars 12.85g 9%
Protein 20.41g 33%
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