que hay para cenar
About the Recipe
Ingredients
Marinate:
2 lb beef tenderloin
2 tablespoons olive oil
2 tablespoons grainy mustard
2 tablespoons chopped garlic
2 teaspoons salt
4 teaspoons cracked black pepper
Sauce:
¼ cup Port wine
4 cups red wine
1 cup dried cherries
2 teaspoons sugar
½ teaspoon salt
1 cup olive oil
1 cup pecan pieces
2 tablespoons water
2 tablespoons sugar
Preparation
Marinade for the beef:
1 tablespoon of oil, brown mustard, garlic, 1 teaspoon of salt, cracked pepper, and Port wine, mix all together and rub on the beef
Grill the beef off and finish in the oven at 350℉ for about 15 minutes, medium rare
Bring the wine and cherries to a boil in a saucepan, reduce down by half and stir. Dissolve the 1 teaspoon of sugar and ¼ teaspoon of salt into the wine mixture, and add the 4 oz of olive oil
Toss the pecans with 1 tablespoon sugar and ¼ teaspoon salt and water. Place on a baking sheet and bake for about 15 minutes at 350℉
Slice the beef and layer in the pan, top with the cherry sauce and toasted pecans