Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Beef Tenderloin With Rioja Sauce Recipe

Ingredients

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

People Who Like This Dish 1
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

twill10 Cape Girardeau, MO

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes