Hot Tenderloin and Mint Sauce ( FRANCE)



  • Black pepper (1 Teaspoon)
  • Salt (1 pinch)
  • Mint (1 Bunch)
  • Garlic (2 cloves)
  • Shallot (1 Piece)
  • Beef Tenderloin (2 Slices)
  • Balsamic Vinegar (2 Tablespoons)
  • Dried Pepper (5 pieces)
  • Olive oil (1 Cup of Water)

meat; Marinate for an hour in olive oil, crushed garlic and hot pepper.

For the sauce, soak the mint leaves in boiling water for 1 minute.

Saute the chopped shallot and add balsamic vinegar to the pan.

Add the mint leaves and mix.

Add salt and pepper and blend in a food processor.

Strain and use the remaining liquid as a mint sauce.

Heat your pan or grill.

Cook steak for two minutes each side for medium rare.

Let rest for 4 minutes and serve with mint sauce.

ENJOY YOUR MEAL

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