Ingredients
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14 oz (400g) Beef Tenderloin Filetsee note below!
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Salt
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Black Pepper
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approx. 4 pc (0.7oz, 20g) Black Licorice
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approx 3.3 oz (100ml) Port Wine
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1/3 cup Beef stock
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1 Tbsp Unsalted Butter
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1/4 tsp Nutmeg
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2 cups (optional) Sweet Potato Puréeas a side - see link for a great recipe!
Directions
Steps
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1
Done
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Choosing the Right Cut of BeefYou can use a beef tenderloin, filet mignon, sirloin tips ... as long as you cook and season it properly, it should come out great! That means, patting the meat dry first, cutting it into thick slices, then salting it and letting it sit for a good 30 min. (esp. if it was refrigerated), and then cooking it. For the tenderloin, slice in thick slices and then season and let sit for a bit for best results. |
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2
Done
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Make the Jus (Gastrique)Put the beef stock in a pot on medium-high heat with the black licorice and let boil. Add the Port Wine,butter, and nutmeg and turn down to medium and let simmer for 10-15 minutes. Season with salt and pepper. |
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3
Done
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Grill the Beef TenderloinGrill the Beef Tenderloin slices on medium heat for 1-2 minutes on each side. Remove from heat and wrap in foil to let rest for 5-10 minutes. If using a stove top, heat 2 Tbsp of oil on medium-high heat, the sear each side for 1-3 minutes depending on the thickness. Let rest for 10 minutes in foil. For extra flavor in the jus, add the pan rests, or add the jus directly to the same pan and deglaze to get extra flavor from the meat. |
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4
Done
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Side SuggestionServe with Sweet Potato Purée with Rosemary. It's quick and easy: Sweet Potato Purée with Rosemary Recipe. |
