2 tablespoons of olive oil
4 beef tenderloins, each 2 cm thick and weighing 400g
1/4 cup all-purpose flour (30g)
12 sage leaves
1/3 cup dry white wine (80ml)
2 tablespoons butter
1 teaspoon salt
A pinch of black pepper
2 tablespoons of olive oil
4 beef tenderloins, each 2 cm thick and weighing 400g
1/4 cup all-purpose flour (30g)
12 sage leaves
1/3 cup dry white wine (80ml)
2 tablespoons butter
1 teaspoon salt
A pinch of black pepper
Heat the olive oil in a medium skillet over medium heat
Possess the beef tenderloins with flour, covering them completely
Shake off any excess flour
Place the beef and sage leaves in the skillet and cook for approximately 2 minutes on each side until browned
Transfer to a plate, cover with aluminum foil, and reserve
Remove the skillet from the heat and tilt it to drain excess fat
Increase the heat to high, add white wine, and let simmer for about 1 minute
Reduce heat to medium, add butter, and let melt
Place the beef tenderloins back in the skillet, sprinkle with salt and black pepper, and coat well with the sauce
Transfer to a plate and serve immediately
Cals: 300 per serving
Full-bodied red wine, like Argentine Malbecs Fabre Montmayou Malbec '95 ($8) and Catena '96 ($18.50)
