Ingredients:
Demiglace:
2 cane bones
2 knee bones
½ leg of veal.
300 g of meat offal.
2 carrots
1 onion.
1 leek
½ head of garlic.
2 ripe tomatoes
Aromatic herbs: parsley, thyme, rosemary and bay leaf.
Peppercorns
1 l. of red wine
1.5 l. of water.
2 tablespoons of wheat flour.
Sirloin:
4 medallions of beef tenderloin 250 g.
2 reinette apples.
Salt.
Pepper.
Chive.
1 tablespoon butter.
Wheat flour.
Olive oil.
To prepare this beef tenderloin with demiglace of reinetas, we have in a baking tray the chopped veal leg, bones and offal and we introduce them in the oven, at 220ºC, until it browns everything evenly.
Once golden brown, drain the excess fat and sprinkle 2 tablespoons of flour on top and roast until the flour is roasted.
In a large pot, we poach the vegetables with the garlic, add the pepper and, finally, the herbs.
Once the vegetables are poached and the bones baked, we put everything together in the pot. With a little wine, we break the oven plate and pour this resulting juice into the pot.
Add to this 1 liter of red wine and put it on the fire until it reduces to half its volume. Next, we add 1.5 liters of water and let it reduce to a third of the volume, over low heat. We strain the result into a smaller saucepan and let it reduce until we get a thick sauce that nape the spoon.
We peel and desarrazonamos the apples, we cut them in slices, we pepper them and we pass them by flour to fry them with butter until they brown. We reserve
Brown the tenderloins over high heat on all their faces with a little oil.
We season the sirloins with the apples and water the whole with our demiglace sauce. Garnish with chopped chives.
Source: haycosasmuynuestras.com