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Baked beef tenderloin with chopped beans and red wine-cooked onions

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Baked beef tenderloin with chopped beans and red wine-cooked onions

Pepper
Salt
1tbspOil
1bundleParsley
1Roll puff pastry (or plates available as frost item)
1tbspButter
1dlWater
1250gPotatoes
2Egg whites
2tbspOlive oil
2dlRed wine
250gOnion
250gShallots
4twigsThyme
500gCut beans or green beans
800gBeef Tenderloin

Instructions for Baked beef tenderloin with chopped beans and red wine-cooked onions

To prepare the Baked beef tenderloin with chopped beans and red wine-cooked onions recipe, please follow these instructions:

Brown the beef tenderloin on all sides in butter and oil on the forehead. Season with salt and pepper. Take the loaf of the forehead and let it cool.

Meanwhile, the thawed butter dough is rolled onto a flour-coated tabletop. The dough is rolled out into a square with a thickness of 2-3 mm, as smoothly as possible over the entire surface (if small butterdish plates are used, brush them with eggs at the edge and put together). The rolled-out plate must be so large that the bread can be wrapped in it

Now brush the whole dough plate with egg white and allow to dry for 5 minutes. Brush with a new layer of egg white.

Wipe the beef tenderloin with a kitchen roll and place it on the bowl plate. Brush the plate's edges with egg white and grab the tenderloin into it. Put the wrapped tenderloin in a small pan on baking paper. Ornaments. With a pattern of excess butterdej. Brush the package (except bottom) with egg white

Insert a step thermometer from the side into the center of the beef tenderloin. Then set the steps in the oven at 220 degrees C. alm. Oven for the center temperature is 45-50 degrees to red and 50-55 for light pink, it takes about 20 minutes.
OBS !! Look for it in between, the butter dough becomes too dark during the frying, cover it with baking paper.

When the wrapped beef tenderloin is finished, take it out of the oven and rest for 20 minutes before cutting it.

PS: When the beef tenderloin is packaged, it will rise during the rest period due to the good isolation from the butter dough. Therefore, the roasting must be interrupted at a lower center temperature than normal at other roasting times. If the butter dough at the bottom is soft, it can be cut off when serving.

Accessories: Pour all the onions, cut them into rings and season them in a pot of olive oil mixed with thyme leaves. Add water and let the onions boil for 5 minutes. Until the water is almost gone. Then add red wine and simmer for 5 minutes. Season with salt and pepper. Sprinkle with chopped parsley. Boil the potatoes in low salt water for about 20 minutes. Pil them

Put a new pot over with salted water and cook the beans for about 4-6 minutes, then they are still crisp.

Cut the sirloin into slices and serve it with red-boiled onion, steamed green beans and boiled potted potatoes.

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