Tenderloin of Beef/Bison with Red Wine Veal Jus Recipe
By Measure4 1 inch thick Beef tenderloins
1 cup Julienne Yellow onion
2 cloves Minced Garlic
1 cup Veal jus
1 tbs Butter
1 tbs Olive oil
1/2 cup Red wine
1 Bay leaf
To Taste Salt & pepper
- Season the filets with salt and pepper.
- Using a medium sized saute pan heat the olive oil. When the olive oil is smoking hot gently place the beef into the pan. Cook on each side turning only twice. This is necessary to build a nice layer of carmelization on the saute pan and the meat. Cook to the desired temperature. Remove the beef from the pan and keep warm.
- saute the onion, garlic and bay leaf for 30 seconds.
- Deglaze the saute pan with red wine and reduce by 90%. Add the veal stock and reduce until it coats a spoon. Whisk in the butter and adjust seasoning with salt and pepper.