Beef Tenderloin with Amarone Wine Sauce
Ingredients
- 1.75 lb beef tenderloin (800 g)
- 1 bottle Amarone della Valpolicella wine
- 2 tablespoons extra-virgin olive oil
- 2 sprigs fresh rosemary
- 2 garlic cloves
- 1 onion
- Salt and black pepper, to taste
- 1.4 oz dried porcini mushrooms (40 g)
- 1 medium head cauliflower
Instructions
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Soak the dried porcini mushrooms in warm water for about 30 minutes. Drain and gently squeeze them, reserving the soaking water.
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Trim the beef tenderloin, removing the silver skin, and cut it into medallions weighing about 8.8 oz each (250 g).
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Heat the olive oil in a large skillet over medium-high heat. Add the beef medallions and sear on both sides until well browned, about 2–3 minutes per side. Remove and set aside.
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In the same skillet, add the sliced onion and rosemary. Sauté for 2 minutes, then pour in the Amarone wine and let it reduce by half.
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Return the beef to the pan, cover, and cook over low heat for 15–20 minutes, turning occasionally, until cooked to your liking.
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Cut the cauliflower into florets. In another pan, sauté with a drizzle of olive oil, garlic, salt, and pepper until lightly golden.
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Add the strained porcini soaking water, adjust seasoning, and cook for 20–30 minutes, until the cauliflower is very tender.
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Blend the cauliflower with the porcini mushrooms until smooth and creamy.
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Serve the beef tenderloin over the cauliflower and porcini cream, finishing with the Amarone wine sauce.
