Recipe: Appetizing Tenderloin Steak with grape sauce

Tenderloin Steak with grape sauce. Oven-seared beef tenderloin steaks are topped with a rich, creamy sauce with beef stock and fresh herbs. A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin.

How to Make Sauce au Poivre (Pepper Sauce) for Steak. NY Strip Steak With Mushroom Sauce With Cream, Red Wine & Rosemary In Cast Iron Skillet. Great steaks, topped with this flavorful sauce, make the perfect entertaining entrée. You can have Tenderloin Steak with grape sauce using 19 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Tenderloin Steak with grape sauce

1. You need 1 of good piece of tenderloin steak(preferably veal).
2. You need of Plenty of salt.
3. It's of Plenty of black pepper.
4. Prepare of Broccoli and cauliflower.
5. You need 2-3 slices of ginger.
6. It's 4 tbsp of butter.
7. You need 2 cloves of garlic.
8. You need of Sauce.
9. Prepare 2 tbsp of brown sugar.
10. Prepare 1/2 cup of grape juice.
11. It's 3/4 cup of chicken stock.
12. It's 2 tbsp of butter.
13. Prepare 2 tbsp of canola oil.
14. You need 2 slices of ginger.
15. You need of Double baked potato.
16. Prepare 1 of Potato.
17. You need of Chives.
18. You need of Salt and pepper.
19. It's 1 tbsp of butter.

Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes Recipe. Tenderloin Steaks with Red Onion Marmalade Recipe. Cook the tenderloin: Heat a cast-iron skillet large enough to hold the beef until it begins to visibly smoke. Season the steak on all sides with salt and pepper.

Tenderloin Steak with grape sauce instructions

1. Poke a few whole in your potato and wrap it in aluminium foil..
2. Set it in oven at 180’c for 45min.
3. Once potatoes are out of oven, cut em in half and scoop out the potato in cup, such that potato retains a cup or bowl like shape. Now mash the scooped out goods of potato and add chives, salt, pepper, butter and cheddar cheese. Fill this mixture in a piping bag and shape it out in the bowl like potato. And place it back in oven at 180’c for 15min or until golden brown at top..
4. Cut and clean your veggies, rub some olive oil and throw a pinch of salt. And roast them at 180’c for 25- 30 min..
5. Take out your steak, pat it with tissue or paper to wipe of moisture. Throw it on net tray and give a good rub of salt and pepper. Make sure you have net tray, as we are going to reverse sear it, so we need ventilation below the steak when in oven.
6. Place the tray in oven at 140-160’c for 30 min(for medium well).
7. Once out take an iron cast pan well covered on sides to maximize heat. Throw in oil and butter and let it get heated. Cook at medium flame. Throw in your steak let it side of your steak rest on pan for 4 min each(top and bottom only, just char the sides of the steak). One you flip throw in your ginger and garlic cloves. Make sure to throw the butter oil mixture on sides with your spoon.Place the steak on net tray again and let it rest so it can suck it's juices all the way back into it..
8. Now for the sauce, simmer your chicken stock, throw few slices of ginger. Add grape juice and stir, add the brown sugar and thicken the sauce a bit..
9. Simply cut your steak out now. Design your plate and throw the sauce however you like, let your inner artist come out..

Reduce the sauce more, if needed. Here, we roast grapes to bring out their succulent sweetness, then combine them with thyme, mustard and Madeira in an easy, savory sauce for pork tenderloin. Serve with barley and steamed green beans. Here, we roast grapes to bring out their succulent sweetness, then combine them with thyme, mustard and Madeira in an easy, savory sauce for pork tenderloin. Serve with barley and steamed green beans.