Beef Tenderloin in Red Wine Sauce
A traditional Eastern European specialty featuring tender slices of beef braised in beer, delivering a rich, aromatic flavor.
Ingredients
beef leg meat (cut into large slices, pounded thin)
to taste
salt
a pinch
black pepper
a pinch
onion (washed and cut into strips)
to taste
oil
to taste
beer
to taste
bay leaves
to taste
potatoes
to taste
breadcrumbs
to taste
Instructions
1
Prepare the beef
Cut the beef leg meat into large slices, pound them thin, and rub each piece with a pinch of salt and pepper.
2
Pan-fry the beef
When the oil in the pan reaches medium-hot, add the beef slices, fry until browned, then remove and set aside.
3
Sauté the onions
Leave the remaining oil in the pan and sauté the onion strips, then return the beef slices to the pan, pour in half of the beer, add the bay leaves, bring to a boil, and reduce to low heat to braise the beef slices until cooked through.
4
Finish the dish
Season the pan with salt to taste, then pour in the other half of the beer along with the potatoes and breadcrumbs, and cook until just simmering.
