Beef Tenderloin With Chestnuts
|Carrot||1 , sliced|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Fresh thyme sprig||1|
|Black peppercorns||1 Teaspoon|
|Beef tenderloin||2 Pound (Beef Fillet)|
|Cognac||1⁄4 Cup (4 tbs)|
|Red wine||2 1⁄4 Cup (36 tbs)|
|All purpose flour||2 Tablespoon (Plain Flour)|
|Madeira wine||2 Tablespoon|
|Whole chestnuts||1 Can (10 oz)|
|Sour cream||1⁄4 Cup (4 tbs) (CrÃ¨me Fraiche)|
To make the marinade: wash the celery and chop coarsely.
Put the celery, carrot, onions and garlic into a terrine dish just large enough to hold the meat.
Add the thyme sprig, bay leaf and black peppercorns.
Put the meat in the dish.
Pouroverthe cognac, red wine and the oil.
Cover and leave to marinate in the refrigerator for 24 hours.
About 1 hour before serving, drain the meat and put in a dish.
Cover and microwave on HIGH for 7 minutes.
Cover the meat with a double thickness of aluminum (aluminium) foil, matt side outward, and leave to stand for 15-20 minutes.
Pour the marinade into a casserole.
Cover and microwave on HIGH for 15 minutes.
Melt the butter in a bowl for 1 minute.
Add the flour and mix well.
Strain the marinade over the bowl, then put in the oven and cook for 2 minutes on HIGH.
Mix well, adding the cooking liquid from the meat and the Madeira.
Cook for a further 2 minutes on HIGH.
Taste and adjust the seasoning.
Pour into a sauceboat.
Drain the chestnuts, put in a dish and coat with the sour cream (creme fraiche).
Cover and microwave on HIGH for 4 minutes.