Grilled slices of tenderloin lightly marinated with rosemary olive oil. Accompanied by a sauce made of Portobello mushroom, Frascati secco, timian, paprika and gorgonzola
Added by jollie | Tue 21 Jul 2009 @ 20:08
I tried this sauce first with pasta. But it\'s the best in combinination with red meat.
For the meat,
Crushed rosemary leaves
Glove of garlic, cut in half.
Tenderloin about 200 grams pp
The sauce :
3 Portobello mushrooms sliced
Ĺ red paprika sliced
2 tbsp Timian leaves
25 grē Small piece of Gorgonzola crumbled
25 ml dry white wine ( Frascati secco )
25 ml Cooking cream
2 tbsp Paprika powder
1 Garlic glove shredded
Fresh grounded pepper
The meat :
Make the rosemary oil with crushing the rosemary leaves and cover them with olive oil.
Cut the meat in thin long slices.
Rub the meat in with the garlic glove
Rub the meat in the rosemary oil.
Grill on high fire until the meat is rosŤ.
Heat a bit of olive oil in a pan and add in the garlic. Add in the paprika and the mushrooms after the garlic begins to release aroma and season with the pepper. Stir fry on high heat and add the wine, timian and paprika powder. When the wine is cooked in add the cooking cream, let it simmer until the sauce thickens.
When the meat is done let it rest before serving and add the gorgonzola to the sauce ,
after the cheese is melted serve immediately.