Chef cooking studio Clever told how to cook original dish — chateaubriand of tender beef burgundy wine sauce with vegetable saut?.
How to prepare:
Preheat oven to 220?S.
Fillet of beef tenderloin to grease all sides with olive oil, plenty of salt and pepper. Very hot frying pan, add the olive oil and when it warms up, lay out the meat. Fry on all sides (1-1.5 minutes — each). Then add to the pan rosemary, thyme and peeled garlic cloves and fry on low heat for a couple of minutes.
The meat off the heat, put on the foil with all the herbs and garlic, pour a little mustard. Tightly wrap the ends of the foil, put on a baking sheet, put a number of cherry tomatoes on a branch, and put in 8 minutes in the oven. Every 2 minutes, turn the meat, which is in the process will allocate meat juice.
Take the tenderloin from the oven. Give the meat soak in the clear on the foil a few minutes (in the meantime drain the excess fat and little meat podostynet — «rest»).
Beef cut into slices across the thickness of 1-1.5 cm. Sprinkle with salt and pepper. Before serving, put the pan on a hot grill to meat-formed figure «grill».
In a frying pan in which to cook the meat, add a small amount of butter and chopped shallots. Fry gently until golden brown on medium heat for 2-3 minutes. pour red wine and turn up the heat. Boiled for about 5 minutes, until the sauce starts glazed. Remove from heat and add the cold butter
On a plate put chateaubriand, pour sauce, sprinkle with fresh thyme leaves, lay roasted cherry tomatoes, and baked garlic.