The tenderloin and even the sirloin are sometimes called, or rather known, under the name of fillet, when cooked. It comes from the French fillet – tenderloin. The red wine brings out all the best flavors of meat, especially with beef.
Beef steak is certainly as delicious meal for many people. Steak can be cooked in a variety of ways and is not much higher in total calories than fish per 100 grams. Steak contains many vital vitamins and minerals so is not something that you should avoid at all costs if you are on a diet of some kind. In fact, having one or two meals per week containing meat can give balance to your diet. Adding steak to your diet not only gives variety to your meals; it is high in nutritional goodness and tastes great. This food is low in Sodium. It is also a good source of Protein, Vitamin B6, Vitamin B12, Phosphorus and Zinc, and a very good source of Niacin and Selenium.
Please remember that a good size steak is usually around 450 grams, so if you have a big steak, multiply the calories consumed accordingly. (The steak in the image was actually 450 grams before being cooked). Always purchase rump steak that’s bright-red in color. If it has even the lightest tint of brown to it, it has started to spoil. Try to find a steak or roast that’s at least 1 inch thick with as little visible fat as possible.
|Preparation||Preparation time & cooking: 120 minutes|
For the red wine sauce: 2 lbs. beef bones, 0.33 lbs. carrots, celery, and onion, 2 tomatoes 4 laurel leaves, 10 1/2 cups red wine (Brunello di Montalcino); 2.1 oz.shallots, 3 ½ tablespoons butter, 10 ½ tablespoons sugar, salt. For the Medallions: 6 beef fillet medallions (0.4 lbs. or 6.4 oz. each); 17 ½ tablespoons butter, 1 pound boiled spinach, 4 tablespoons butter
To prepare the sauce, start by cutting the beef bones in pieces. Roast them in a 392 degree F. oven for about 1 hour. Put the bones, freed from grease, in a steel pot with carrots, celery, onion, tomatoes, laurel and 8 cups wine. Bring to a boil. Continue boiling on low heat and reduce by ¾, occasionally scooping off any grease from the surface. Meanwhile, boil the shallot with 3 ½ tablespoons butter and sugar. When the sauce begins to caramelize, add the remaining wine and boil lightly until the wine is completely evaporated. Add the previous reduction and boil for about 5 minutes, adding a pinch of salt. Remove the sauce from the heat. Add 17 ½ tablespoons cold butter, cut into small pieces, and mix with a beater. Strain. Salt and sauté the medallions in a pan, beginning with high heat, then cooking on low heat for about 8 to 10 minutes. At the same time, sauté the spinach in a pan with butter. Cut the medallions vertically in slices of about 1/5th of an inch in thickness. Place the spinach in the middle of the serving dish. Lay the medallion slices around it, and add the wine sauce on the border.