Beef Tenderloin with Red Wine Sauce
Beef Tenderloin
1/2 c. clarified butter
3 oz. Cognac
1/4 c. red wine
Pour butter over meat, cook at 350�F for 45 min. in a pan that can be placed on
the burner. Take out meat and place in a shallow baking dish. Pour cognac over
and immediately light with a match. Blow it out when the meat starts to
sizzle. Cover meat and set aside. Empty the remains of juice/cognac into the
original pan. Cook over medium heat, add wine. When all the "bits" are off the
bottom, stir in the Red wine sauce. Simmer sauce until served, either over the
sliced meat or on the side or both.
Red Wine Sauce (this can be made ahead)
2 Shallots, chopped
1 1/2 T butter
1/2 c. Red Wine
1 c. beef broth
1 T. cornstarch
1/3 c. Tomato Sauce
Salt & Pepper to taste
Dash of Kitchen Bouquet
Saut� shallots in butter. Add wine and reduce by 3/4. Dissolve cornstarch in
broth and stir in. Bring to a boil. Stir in tomato sauce, salt and pepper,
kitchen bouquet. |