RED WINE SAUCE STEAK
Beef Tenderloin are rubbed with salt and black pepper and then baked for 8 minutes in a 260 degrees oven.
On the other hand; wine, balsamic vinegar and blown sugar are boiled in the sauce pan and this process continous until 1/3 sauce is left behind. Then butter is added in the sauce and mixed to have a smooth sauce.
The dish is served with potato gratin and fresh vegetables.
Enjoy your meal...
This recipe is developed by Chef Enver BAYRAM.
200 g Beef Tenderloin
1 cup of Red Wine
1 tea spoon balsamic vinegar
1 tea spoon brown sugar
1 tbsp of butter