Balsamic Filet Avignon
< 50 minutes
4 persons
Medium
Pan
Be surprised with balsamic steaks
Ingredients
- 600g Tenderloin
- Salt
- Ground black pepper
- 3 TL Herbes de Provence
- 2 EL Oil
- 1 St Zucchini
- 250g Mushrooms
- 100g Tomatoes (dried)
- 1 clove Garlic
- 300ml Red Wine
- 3 CL Balsamico
- 1 pinch of Sugar
Preparation
- 1. Pat the fillet dry, season with salt, pepper, and 1 to 2 teaspoons of herbs. Sear well on all sides in a pan with heated oil, then remove.
- 2. Wash and prepare the zucchini, cut into pieces. Optionally, wash and slice the mushrooms. Dice the tomatoes, peel and crush the garlic.
- 3. Sauté everything in the remaining oil, pour in the red wine, and cook the vegetables for about 10 minutes. Add the meat and let it simmer briefly.
- 4. Season the sauce with balsamic vinegar and the spices, adjust with sugar if needed, and thicken with a sauce binder if desired. Slice the meat, serve with the vegetables and the sauce.