Description
To prepare a delicious meat with a delicate sauce? There is nothing easier, if some of your stocks there is a jar of wild cranberries from d arbo. ))
Ingredients
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Beef
800 g
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Onion
1 piece
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Cream
180 ml
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Sauce
3 Tbsp
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Bacon
-
Spices
-
Butter
20 g
Cooking
For this dish you will need a good beef tenderloin. I bought the eye muscle. And also, we need onions, bacon and cranberry sauce d arbo. The photo does not have enough cream.
Onions cut into rings very thin.
Clipping* wash, blot with paper towel and cut into steaks with a thickness of 4 cm *Remove the tenderloin from the refrigerator in advance, so that it is heated to room temperature, so the meat will not get a shock from touching a hot pan and produce less juice.
Wrap each steak with a strip of bacon. I got the bacon was the wide, but short, so I tape each cut lengthwise into 2 pieces and wrapped the overlap twice.
Tightly tie* with cooking string every minion, securing the bacon and giving the steak a rounded shape. *Tighten the thread tighter, the minions a little bit will shrink in the roasting process.
Preheat grill pan*, each minion lubricate with olive oil and pripechatat steak to the pan. The flame a little reduce and fry minions for 5 minutes on each side. Some time will need to press meat with a spatula so that it privatises. *If you have a grill pan, use an ordinary pan.
The same is done from the other side. If you like meat with the blood, reduce the roasting time to about 3-4 minutes each side, meat will be juicy and pink on the cut. Once seared, season with salt and pepper it. Don't do it before the meat and formed a crust, or the steak will lose all its juiciness.
With tongs take each slice and quickly fry the meat on each side, where the bacon.
Remove meat to a warm platter, remove the strings, cover it with foil and start the sauce. Melt in a pan 20 grams of butter and saute the onion until the appearance of a nice brown colour, reduce the heat and pour in the cream.
Stir quickly and add the cranberry sauce.
Stir and immediately remove from heat as sauce thickens very quickly.
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