Veal tenderloin in whiskey sauce recipe
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Total: 40 min Diners: 2
Lately in Spain there are many restaurants that, leaving aside the growing avant-garde of the last decades, opt for a return to the product and tradition, although they are modernized. Café Comercial, El Castizo de Velázquez or Casa Orellana are examples of what I am referring to. Memories of always around tables crowded with food, drink and a careful crockery that was full of salads, roasts, sauces and product.
Sauces that were made as they should always be made: with the apron on from first thing in the morning and reducing little by little with careful movements of poutine, for something there was the figure of the master saucer in the kitchens! Those delicious aromas that flooded the whole house and then accompanied meats (like this beef tenderloin but also sirloins or carrés), fish or bread, lots of bread.
To honor those mothers, grandmothers, cooks and even the rat from Ratatouille who spent the day smelling broths and sauces, today’s recipe is a beef tenderloin with whiskey sauce, a timeless classic that never fails and that, because of the juiciness and tenderness of its meat, is especially attractive to the youngest and oldest. When it comes to cooking, you just have to concentrate on enjoying, have a glass of wine and avoid the 10 basic mistakes when cooking meat.
The meat is simply cooked on the grill, over very high heat, and carved but properly tempered beforehand and always with a quality product. And it is accompanied with some whole spinach, fresh, lightly sautéed and seasoned and finished with the special whiskey sauce.
A sauce with a delicious flavor and aroma that gives us a certain sense of home and nostalgia. A sauce that comes to be a velouté with whiskey, but very reduced. Much chup chup and ideal to make more and accompany all the preparations that you can imagine because we could use it for meatballs, chicken or even a piece of tuna or some fatty fish.
Whenever you want to give a significant point to noble meats such as beef tenderloin, I recommend using sauces that do not mask its flavor but enhance it: the main product must always be the protagonist. The sauce, the good thing about it is that you can leave it prepared in advance and just heat it at the moment of the task.
How to make beef tenderloin with whiskey
Ingredients
Ingredients
Veal tenderloin, 400 g Fresh spinach with stem, 70 g Extra virgin olive oil, 2 tablespoons Salt flakes, c/s Ground black pepper, c/s
.For the whiskey sauce
Butter, 40 g Shallot, 1 pc Flour, 1 tablespoon Beef or chicken stock, 250 ml Whiskey, 125 ml Salt, salt, 1/4 teaspoon White pepper, 1/4 teaspoon
Step 1
To prepare the sauce, finely chop the shallot and poach in the butter over low heat, with a little salt, for 10 minutes. Be careful because the butter can burn easily, you can always add a little oil so that it does not burn so easily.
Step 2
Add the flour and stir well, over medium heat, so that it cooks with a whisk, for 2 minutes. Add the whiskey and let it evaporate completely and then add the broth. Add salt and white pepper and stir until the desired consistency.
Step 3
Saute the spinach in a frying pan over very hot heat with olive oil and also with salt and pepper. Until they are tender.
Step 4
Sear the meat over very high heat on a barbecue or in a frying pan, first on one side without touching it for 2 minutes and then on the other side in the same way. The meat should NOT be squeezed or turned too much. It is better to brown it well first on one side and then on the other and that’s it. Add salt flakes on top and also black pepper and carve the meat to taste according to the desired thickness.
Step 5
Serve the beef tenderloin with the whiskey sauce and on the side with the spinach.
