Recipe

Wine Bibblers Beef - Crisp Crowned Tenderloin With Roasted Peppers And Fennel And Wine Sauce Recipe

Add Step-by-Step Photos	Alisdhair / All my dishes 1 month ago This Beaujolais nouveau recipe not for the weak as you do use a whole bottle just for sauce alone (I recommend more - to souse yourself). The fennel may seem out of place, but with the peppers it truly balances out this dish. Prep:30m Cook:75m Servings:4	Alisdhair
	beef fennel pepper wine french

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Ingredients

4 9 oz. beef tenderloin steaks (trim and shapely)

¾ cup of coarse bread crumbs

4 oz. of grated Gruyère

Fresh finely mined garlic

Fresh oregano and rosemary

2 tbls. of butter

Salt

Black pepper

--PEPPERS/FENNEL---

2 large red bell peppers

2 large yellow bell peppers

2 large bulbs of fennel

Olive oil

Salt and pepper

--SAUCE-- *This will take 2-3 hours

1 bottle of Beaujolais nouveau

3 cups of Veal stock

1 large carrot

3 ribs of celery

1 big fat leek

Half a lb. of salt pork

2 bay leaves

2 cups of demi glaze

Directions

FOR THE STEAKS: Finely chop the oregano and rosemary (a tablespoonful of each should be sufficient). Mix them in with the bread crumbs. Melt the butter and mix it evenly into the bread crumbs then fluff in the cheese.

Season the steaks with salt and pepper and either grill or panfry them until they are ever so slightly under the temperature you want.

Divide the bread crumb/cheese mixture and top each steak evenly and attractively with it. Finish cooking beneath a broiler or salamander until a golden crisp crust is set.

FOR THE ROASTED FENNEL: So simply, chop the peppers and the fennel into appealing shapes and sizes and give them a good coating of olive oil.

Season with salt and pepper and roast in the oven until nicely done.

FOR THE SAUCE: Chop up the carrot, celery, leek and the salt pork to a large dice.

Heat a large thick bottomed saucepan and sauté all of these in a very small bit of butter till they have all browned up nicely. Add the wine, stock and the bay leaves – Let it reduce by 2/3 do this slowly.

Strain the sauce into a fresh pan, add the demi glaze and reduce a little further to the desired thickness. Season with Salt and pepper

SERVE: Serve all together - the meat, vegetable and also some suitable potato or rice preparation. Serve the sauce separately.

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