Beef tenderloin with mushrooms and olives

Description

Sunday I had a dinner - the son brought his girlfriend to meet us. Before that they were from her parents and brought them a very hefty gifts, I'll post a photo at the end of the recipe. You understand that the situation demanded something extraordinary, festive, beautiful and delicious. In such cases, my constant helper - the book Julia child. Here where a storehouse of delicious recipes and ideas that helped me not just in situations when you need to cook something.

Ingredients

Beef

1.2 kg
Salt

0.5 tsp
Black pepper

6 piece
Allspice

5 piece
Bay leaf

2 piece
Olive oil
Thyme

0.5 tsp
Dry red wine

50 ml
Shallots

500 g
Mushrooms

250 g
Green olives

120 g
Water
Butter

80 g
Olive oil

4 Tbsp
Leeks

1 piece
Salt
Black pepper

Cooking

If you don't have the time or desire to devote three hours of time cooking, you can stretch the process into two or even three days, which I did. The first day of marinating meat and cooking meat, and the third for gravies and final preparation. So, to prepare the meat. In a mortar crush both kinds of pepper with the thyme and cut into pieces a Bay leaf.

RUB the meat with this mixture and leave for two to three hours or overnight. Then use wipes to remove the pieces of Bay leaf and pepper with meat.

In a frying pan in hot olive oil to fry the meat on all sides until white crust, to close the pores and reduce the leakage of the juice with further cooking. Fold the meat in a bowl for baking.

In the pan where you fried the meat, add 50 ml of wine and cook a few minutes until evaporated alcohol. Instead of wine, you can use plain water. Pour the resulting "sauce" for meat.

Cover the bowl with a lid or foil and place in oven. Oven at a temperature of 160 degrees for two hours. Time, of course, depends on the piece and quality of the meat. So occasionally glances that in case of need to add water (a little) and to check readiness. Ready meat, if necessary, as I already wrote, you can leave up to X hours, then only cook the gravy.

For the gravy, peel the onion, to make the "butt" cross-shaped incision in order for the bulbs not broken. Throw in boiling water for two minutes, then cool in cold water.

Then in boiling water to throw olives and cook over medium heat for 10 minutes to rid them of excess salt. Then drain in a colander and rinse with cold water.

In a wide frying pan, heat 2 tablespoons of olive oil, add 2 tablespoons butter, wait until butter stops foaming, throw the onion and fry until Golden brown, then reduce the heat, add 125 ml water, cover and simmer for 20-30 minutes until soft.

Meanwhile, clean the mushrooms (I took mushrooms), cut into 4 pieces. In another frying pan, heat 2 tablespoons of olive oil, add 2 tablespoons butter, wait until butter stops foaming, throw in the mushrooms and chopped leek leaves. Season with salt and pepper and fry a little.

Then add the mushrooms to the onions, also add, and olives. Stir and a minute to extinguish.

Add gravy to meat and put in the oven for a few minutes, so the meat is hot and all the flavors have mixed. That's the beauty of it in the end. This dish really looks very festive, it seems that it's complicated, but in fact complexity no no.

Cut the meat into thin slices.

On a plate put slices of meat and gravy. For the side dish I cooked the potatoes, drained the water and mixed it with onions, fried in bacon. Well, salted cucumbers to especially for our dads! The dish turns out incredibly tasty and original!

But the gifts from the future (I hope) matchmakers - a decent bit of meat-smoked and a bottle of blueberry brandy! I think that if all goes well, my son will not starve!

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