Winzer Rinderfilet mit Rotwein-Zwiebelsauce - Mein Braten zu Ostern - Festtagsessen

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Sirloin offers a more affordable option while still being tender.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a common thickening agent that is more affordable.

Start by seasoning the 1.5 kg beef tenderloin with SPG plus (salt, pepper, garlic) and a bit of sugar.

Preheat a cast iron skillet on the grill.

Slice 4 onions into pieces, not too finely, as they will be visible in the sauce later.

Melt some clarified butter in the preheated skillet.

Sear the beef tenderloin in the skillet until browned on all sides, including the ends.

Transfer the beef to a separate rack on the grill to cook through at 160-170°C.

In the same skillet, add the sliced onions and sauté until they develop a nice color.

Season the onions with a teaspoon of SPG plus.

Add a bit of homemade bacon jam as a substitute for bacon, since bacon cubes were forgotten during shopping.

Once the onions are browned, add butter and a generous tablespoon of flour to the onions and stir to combine.

Pour in approximately 200 ml of red wine and scrape the bottom of the skillet to deglaze.

Add the remaining wine from the bottle to the sauce and let it simmer to reduce.

Place the beef back into the sauce to cook together, allowing the sauce to thicken.

Monitor the beef's internal temperature, aiming for 57°C for medium-rare.

After about 1 hour and 4 minutes, remove the beef from the grill and let it rest.

Warm the spätzle on the grill, covered with a plate to prevent drying out.

Just before serving, add whole seedless grapes to the sauce to warm them up without cooking them down.

Slice the rested beef and serve it with the red wine onion sauce and spätzle.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens