All'amarone
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- Tenderloin
- Stock
- 4 beef
- 2 cups Amarone
- Red onions
- Chop
- 2 tbsp butter
- Onions
- Loin
- Wine
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 11b red onions 2 cups Amarone or any full-bodied, dry wine 2 cups meat stock 2 tbsp butter 4 beef loin tenderloin steaks Coarsely chop the onions and cook in the wine, allowing the liquid to reduce by half.
- Add the stock and continue to cook until the liquid is reduced to a quarter of its original volume.
- Remove the onions and boil the stock down still further.
- Add 1tbsp butter and stir well.
- Melt the butter in a skillet over medium-high heat and cook the steaks for about 4min until the underside is browned.
- Turn and cook the other side according to taste: 5min for rare, 7min for medium and 10min for well done.
- ‘Arrange on serving plates, pour ‘over the sauce and serve immedi- ately.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon