Beef tenderloin casserole, the ideal recipe for family celebrations
One of the things I like the most about my job is that it allows me to collect recipes from people I love and who give me their knowledge to enrich my recipe book. Such is the case of Berta, the mother of my friend Xabi, who taught me the other day to prepare his delicious sirloin stew, a perfect recipe for family celebrations and Christmas parties.
It is a very comfortable recipe since it is prepared in a single pot and does not require more than 20 or 30 minutes to prepare, but it must be done at the moment so that the meat is tender, juicy and on point. With this recipe and a garnish of strawberries and pine nuts, we have a plate of ten.
IngredientsFor 6 people
- Sirloin (beef or beef)
- Garlic clove 6
- Port wine 150 ml
- Sherry wine 50 ml
- Bovril (Meat concentrate)
- Extra virgin olive oil
How to make beef sirloin in casseroleDifficulty: easy
- Total time 30 m
- Cooking 30 m
We cut a kg of sirloin from the central part where the medallions are more or less the same size, saving the rest of the pieces for future elaborations. We cover the bottom of the casserole with oil until covering the surface of the casserole and add the garlic. We put on high heat.
When the garlic is browned, put the sirloin on top and cover the saucepan. We leave three minutes on very high heat. We separate the casserole from the fire and add a splash of red wine. We turn the meat that will look burned.
We have to repeat the operation, adding the rest of the wine and the teaspoon of Bovril, leaving the sirloin to brown on the other side for another four minutes with the casserole covered. We turn off the heat, letting the meat rest for five minutes and then, we remove it to fillet it.
In the saucepan will be the juices of the meat, the wine and the Bovril, with the garlic, which can be removed if desired. Then we cut the sirloin into six good medallions and reintegrate them into the saucepan already turned off, so that they remain at rest until the moment of eating. Berta leaves it for about twenty minutes, leaving the perfect meat, pink inside but well cooked.
With what to accompany the beef sirloin to the casserole
We serve the beef tenderloin medallions to the Berta casserole accompanied by the garnish of strawberries and pine nuts, and staining the dish with a tablespoon of the concentrated sauce, bringing the rest to the table for those who want to serve more quantity.Tags: Desserts Fish Vegetables And Legumes