Ingredients (for 4):- Beef tenderloin - 480 g
- Shallot - 50 g
- Butter - 10 g
- Marsala - 150 ml
- Beef stock - 400 ml
- Mustard - 30 g
- Butter - 20 g
- Corn starch - 1 tsp
- Haricot verts - 100 g
Procedures:
1. Leave the beef tenderloin in room temperature for a while, then use a string to wrap to form circular shape. Season with salt and black pepper finely on both sides.
2. Heat the pan with oil and butter, about 1 mm high, and wait until the bubbles become smaller and the oil slightly darkens. Put the beef tenderloin in.
3. Slightly swirl to ensure the beef tenderloin did not stick, then patiently saute the beef tenderloin.
4. When the beef is sufficiently browned, then flip over and continue to saute the other side.
5. If the beef tenderloin is thick, then roll the sides and saute for a while as well.
6. Put the beef tenderloin on a wire rack to rest.
7. Pour out the oil on the pan, then add the butter and the chopped shallot to saute.
8. Add the Marsala and scrap the residues to mix well.
9. Add the beef stock and continue to cook to extract the flavours.
10. Use a mesh to filter out the shallot and then add corn starch to thicken the sauce.
11. Add mustard to mix well, then season with salt and black pepper finely.
12. Blanch the haricot verts in salt water for a while.
13. Use butter to saute the haricot verts, season with salt and black pepper finely.
14. Put the haricot verts on the side, then place the beef tenderloin after removing the strings, and pour some of the mustard sauce on top.
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