Gundheim Cuvée Rotwein trocken Ortswein

Ingredients

• 400 gBeef tenderloin steaks
• 8 piecesShallots
• 60 mlBalsamic vinegar
• 100 mlBeef stock
• 1 tbspBrown sugar
• 30 gButter
• 2 tbspOlive oil
• 1 pieceFresh rosemary sprig
• 0,5 tspSea salt
• 0,5 tspBlack pepper

Preparation

1. 1Take the meat out of the refrigerator about 30 minutes before preparation and bring it to room temperature.
2. 2Peel the shallots, trimming the root ends while ensuring the onions stay intact as a whole.
3. 3Caramelize the sugar in a saucepan until light brown, add the shallots, and toss briefly to coat.
4. 4Deglaze with balsamic vinegar and beef stock, then let simmer over medium heat for about 20 minutes until a thick glaze forms.
5. 5Pat the tenderloin steaks dry and sear them in a very hot pan with olive oil for about 3 minutes on each side.
6. 6Add the rosemary and one tablespoon of butter to the pan, spooning the foaming butter repeatedly over the meat.
7. 7Remove the meat from the pan, wrap it in aluminum foil, and let it rest for about 5 to 7 minutes.
8. 8Stir the remaining cold butter into the shallot reduction, arrange the meat with the shallots, and season with salt and pepper.