Balsamic Filet Avignon
< 50 minutes
4 persons
Medium
Pan
Be surprised with balsamic steaks
Ingredients
| Number | Degree | Ingredients |
| 600 | g | Tenderloin |
| Salt | ||
| Ground black pepper | ||
| 3 | TL | Herbes de Provence |
| 2 | EL | Oil |
| 1 | St | Zucchini |
| 250 | g | Mushrooms |
| 100 | g | Tomatoes (dried) |
| 1 | Z | Garlic |
| 300 | ml | Red Wine |
| 3 | CL | Balsamico |
| 1 | Price | Sugar |
Preparation
Pat fillets dry, sprinkle with salt, pepper and 1-2 teaspoons herbes de Provence, and fry in hot oil and brown well on all sides and from the pan. Rinse the zucchini and cut into pieces clean. Mushrooms washing and slicing, dicing tomatoes. Peel garlic and puree. All the remaining baking shortenings, 10 minutes. Pour red wine. Add meat and simmer for a short time. Make the sauce with vinegar and spices to taste, with a binding sauce binder. Cut meat with the vegetables, serve with sauce as desired.