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Beef Tenderloin “Plunged” In Merlot With Shallots And Tail Of Veal


Beef Tenderloin “Plunged” In Merlot With Shallots And Tail Of Veal Recipe

Ingredients:
  • Tail of veal 1, cut into 6 pieces
  • Onion 100 g
  • Carrot 100 g
  • Leek 100 g
  • Celery 100 g
  • Red Wine 500 ml
  • Meat sauce 200 ml
  • Beef tenderloin 400 g, prime
  • Merlot wine 1 l
  • Beef stock 1 l
  • Bay 1 leaf
  • Shallot 2 each
  • Salt To taste
  • Pepper To taste
Directions:
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