MATERIALS

2 Beef tenderloin Fillets up to 180 grams,

2 spring onions,

1 small onion,

1 garlic

half cup of beef broth,

2-3 tablespoons cream

half cup red wine

1 tablespoon butter

1-2 tablespoons olive oil

salt and more pepper (preferably)


RECIPE

- Season the beef fillets and chop the onions and the garlic.

- In pan, pour a little oil and some butter and fry all the onions and garlic.

- Add immediately the beef fillet before burning onions.

- Cook about five minutes, turning frequently on both sides.

- Immediately add the red wine.

- Add the broth and let the beef to cook.

- When they "drink" all the broth, add the cream.

- Lower the temperature in half and continue cooking, stirring often, until the sauce thickens.

- Served with steamed vegetables of your choice.

Enjoy!