Teresa's Recipes
Petite Tender with Rich Red Wine Sauce
Experience the melt-in-your-mouth tenderness of petite tender beef, a hidden gem in the culinary world. This dish is elevated by a luxurious red wine sauce, infused with aromatic shallots, garlic, and fresh herbs, creating a symphony of flavors that delight the palate. Originating from the French culinary tradition, this exquisite recipe is perfect for special occasions or an intimate dinner, ensuring a memorable dining experience that will impress your guests and tantalize your taste buds. Serve it with a side of creamy mashed potatoes or roasted seasonal vegetables for a well-rounded meal.
Ingredients
- 1.5 pounds Petite tender beef
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2, finely chopped Shallots
- 4 cloves, minced Garlic
- 1 cup (preferably a dry red wine) Red wine
- 1 cup Beef broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 sprigs, chopped Fresh thyme
- 1 sprig, chopped Fresh rosemary
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 8g
- Protein: 45g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Preheat the oven to 400°F (200°C).
- Generously season the petite tender beef on all sides with salt and black pepper.
- In a large, oven-safe skillet, heat the olive oil over high heat until shimmering.
- Carefully add the petite tender to the skillet and sear it on all sides until it develops a rich brown crust, approximately 5 minutes.
- Transfer the skillet to the preheated oven and roast the meat for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Once done, remove the skillet from the oven and transfer the petite tender to a cutting board to rest for 5 minutes.
- While the beef is resting, return the skillet to the stovetop over medium heat and melt the unsalted butter.
- Add the chopped shallots and minced garlic to the skillet. Sauté for about 2 minutes until softened and fragrant.
- Pour in the red wine and beef broth, then add the chopped thyme and rosemary. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to concentrate the flavors.
- In a small bowl, whisk together the cornstarch and water until smooth. Gradually add this mixture to the skillet, stirring constantly, and cook for an additional 2-3 minutes until the sauce thickens.
- Slice the petite tender against the grain and serve it drizzled with the rich red wine sauce.
Tips
- For added depth of flavor, consider adding a splash of balsamic vinegar to the sauce while simmering.
- This dish pairs beautifully with creamy mashed potatoes or a fresh green salad.
- Experiment with different herbs like tarragon or parsley for a unique twist.