Beef Tenderloin With Rioja Sauce
From twill10 13 years ago
- overnight to make
- Serves 4
great appetizer
Ingredients
- beef tenderloin with Rioja Sauce shopping list
- many thanks to the Barcelona Tapas Restaurant St. Louis., Mo. shopping list
- beef tenderloin with Rioja Sauce shopping list
- Yield: 4 servings shopping list
- For beef: shopping list
- 6 tablespoons red wine shopping list
- 3/4 cup olive oil shopping list
- 1 1/2 teaspoons chopped garlic shopping list
- salt shopping list
- ground black pepper shopping list
- 1 pound beef tenderloin shopping list
- For sauce: shopping list
- 1 bottle (3 1/4 cups) Burgundy wine shopping list
- 1 1/2 cups granulated sugar shopping list
- 1 cinnamon stick shopping list
- 1 pinch crushed red pepper flakes shopping list
- For serving: shopping list
- Sautéed spinach shopping list
- Crumbled blue cheese shopping list
How to make it
- 1. Marinate the beef. In a bowl, whisk together 6 tablespoons red wine, oil, garlic, and salt and pepper to taste; pour into a self-sealing plastic bag. Cut beef into four equal pieces; cut each piece into five or six chunks. Add beef to bag; refrigerate overnight.
- 2. The next day, prepare the sauce. In a heavy, deep, nonstick skillet, stir together burgundy wine, sugar, cinnamon stick and red pepper flakes. Place over medium-high heat and stir until sugar has dissolved. Simmer briskly until wine is reduced to a thin syrup, 20 to 25 minutes. (You should have about 1 1/2 cups.) Discard cinnamon stick.
- 3. Remove beef from bag and discard marinade. Grill tenderloin to desired doneness.
- 4. To serve, place sautéed spinach on serving plates; top with beef chunks, then Rioja Sauce. Top each serving with about 2 tablespoons blue cheese crumbles.
- Tester's note: Sauce recipe may be cut in half. Or use this delicious sauce on pork, fish or chicken, drizzle over roasted vegetables or use as a sauce for fondue.
- Per serving (beef only): 300 calories; 23g fat; 7g saturated fat; 75mg cholesterol; 22g protein; no carbohydrate; no sugar; no fiber; 45mg sodium; 15mg calcium.
- Per tablespoon sauce: 24 calories; no fat; no protein; 4g carbohydrate; 4g sugar; no fiber; no sodium; no calcium.
- Read more: http://www.stltoday.com/lifestyles/food-and-cooking/recipes/article_ae674d32-47a1-5f6a-bf2d-09bacf4eb0cb.html#ixzz1ol2sehfv
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