Ingredients and proportions
- 1kg of beef tenderloin
- 1 onion
- 1 clove of garlic
- 300 g of tomatoes
- ½ liter of red wine
difficulty: medium preparation: 30 minutes – Cooking: 30 minutes
here is a kind of stew that is prepared with a highly sought-after piece of butchery, the tenderloin, whose flavor and moistness will persist after storage in jars.
Cut the meat into slices, then into long pieces. Brown in a stewpot, with a little oil and butter, a chopped onion and two crushed cloves of garlic that should be removed. Add the pieces of meat and brown them over high heat, stirring often, then add the peeled, seeded and crushed tomatoes; a little later moisten with the wine, add salt and pepper and prolong the cooking time by ½ hour.
A little before removing the preparation from the fire, incorporate a small spoonful of chopped parsley. Pour the meat and its sauce into clean, dry glass jars, close them tightly and sterilize them for 10 minutes.
While not the most flavorful, the tenderloin is one of the most tender cuts of beef.
There are three types of cuts in the tenderloin, one less delicate, from which steaks are taken, and the second, called the heart of the tenderloin, from which chateaubriands and tournedos are cut.
Finally, the tail of the fillet is the piece used to make what is called filet mignon.
The rump steak is close to the fillet and is appreciated for the same qualities.