Tenderloin roast beef with Porto wine

Ingredients:
For the beef:
1 piece Mondelli Alimentos tenderloin (1kg)
3 chopped garlic cloves
1 tea spoon of chopped thyme (it is better to use the fresh herb)
1 soup spoon of butter
1 soup spoon of olive oil

For the sauce:
3 purple onions without skin and cut into 4
2 soup spoons of butter ( 1 + 1)
3 cups of tea of meat broth
¾ cup of tea of Porto wine
1 soup spoon of flour
Salt and pepper to taste

For the potatoes:
800g potatoes ball with skin and pre-cooked
2 soup spoons of butter without salt, at room temperature
1 soup spoon of chopped parsley
1 soup spoon of chopped thyme
Salt to taste

Preparation:
1- Season the beef with garlic and thyme. Take it into the fridge for at least 2 hours, turning it occasionally.
2- In a bowl, prepare the potatoes seasoning, mixing the butter with the thyme and the parsley. Pass this paste on the potatotes, Arrange them into a serving dish lined with aluminum paper and reserve.
3- Pre heat the oven at medium temperature.
4- In a big pan, at medium heat, melt the butter and add the olive oil. Increase a little the heat and put the tenderloin, browing it on both sides, until forming a crust. Season with salt and pepper.
5- Reserve the frying broth in the pan and arrange the meat in a serving dish lined with aluminum paper. Put it into the oven and baked for 15 or 20 minutes, taking immediately in order to not get dry.
6- Put into the oven the potatoes, baking them for about 40 minutes or until they are brown, always stirring.
7- Meanwhile, put again the pan with the frying broth on low heat, add the butter (1 more soup spoon), brown the onion until is soft, add the meat broth and let it boil. Scrape the pan well to remove any residue which may be stucked to the bottom.
8- Add the Porto wine and let it reduce a little. Turn off the heat, let it get cool. Beat the sauce in the blender and strain.
9- In a smaller pan, melt the butter and brown the flour. Add the wine sauce slowly, stirring always, until it gets thicker. Add the thyme and season with salt and pepper to taste. Let it 1 more minute and then turn off the heat.
10- Slice the beef in1cm thick. Pour the sauce over the meat slices, decorate with thyme sprigs and put the potatoes on the side.

Image: Tadeu Brunelli

Site: http://basilico.uol.com.br

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