Tenderloin Steaks In Red Wine Gravy

FOR THE PAN FRIED POTATOES

Ingredients

• Approx 300g potatoes

Instruction

1. Place into a pot of cold water
2. Bring to boil
3. When potatoes are soft remove – place into a strainer and run cold water onto them. Let sit in the strainer. Best to do this a day before you intend to pan fry so that it has a day to become drier so it browns better.

 

TENDERLOINS

Ingredient

• 2 * 250g – 300g tenderloin steaks
• 25g butter
• 25g flour
• 450g (approx.) beef stock.

Cooking Instruction

1. In a small pot melt the butter on a low heat
2. Still on a ow heat, using a whisk, add the flour and whisk thoroughly to mix the flour and butter. This is called a roux (thickening agent for the stock to make the basic sauce).
3. Turn the heat to high and add the stock – about 1/3 at a time. Let come to the boil each time.
4. Once you have added all the stock let simmer gently for a minute.
5. Bring out 2 fry pans – one for the steak and one for the potatoes.
6. Place both pans on stove tops.
7. Bring both to a high heat.
8. Place oil in both pans
9. Place the potatoes in one pan and season with salt and pepper
10. Place the steaks in the other pan.
11. In the pan with the potatoes, cook until the potatoes are nicely browned. Once browned, remove.
12. With regard to the pan with the steaks, cook the first side to a nice brown golden colour.
13. Turn over to do the same.
14. Once the second side is also a nice brown golden colour, turn down the heat.
15. Using a digital thermometer monitor the heat rising in the meat by probing in different parts of the meat. Once the meat has reached 55 – 65 degrees C remove from the heat. Let rest for about 5 minutes. This is med – rare.
16. What you have left in the pan is valuable. Reduce down on a high heat.
17. Add red wine – enough to coat the base of the fry pan (important – please note, be careful as the red wine can flame).
18. Once the red wine has reduced, using a ladle, add some of the independent sauce and thoroughly mix with using the whisk. Use your judgment to decide how much of the sauce you need to create the texture and colour that you want.
19. Season to taste and serve with the pan fried potatoes.

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