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Recipe for leftover beef tenderloin: it’s time to start the journey of creating a wonderful flavour with the ingredients left in the kitchen. Making use of leftover beef tenderloin from a previous meal is a great opportunity to avoid waste and prepare a delicious dish. This recipe will share a culinary secret that, with simple ingredients, creates an enormous dish in just a few steps.
Leftover beef tenderloin turns into a feast with balsamic glaze in this recipe. Beef tenderloin meets the unique flavour of balsamic vinegar with a special marinade and cooking process. This opens the doors to creating a delicious main course full of wonderful flavours that permeate the meat. Ideal for those looking for a quick, practical and delicious recipe, especially after a busy day, this dish is also a great option for spoiling your guests or welcoming your family with a beautiful table.
The recipe for leftover beef tenderloin: it not only avoids wasting food, but also offers a way to get creative in the kitchen and enjoy making a fabulous dish with simple ingredients. Beef tenderloin slices with balsamic glaze represent a flavour-packed experience that anyone can easily prepare in their home kitchen. This recipe shows what you can achieve with leftover ingredients, making the cooking process enjoyable and immersive.
Recipes For Leftover Beef Tenderloin
500 grams of leftover beef tenderloin (sliced)
3 tbsp balsamic vinegar
2 tbsp olive oil
2 cloves of garlic (crushed)
1 tsp salt
1/2 tsp black pepper
1 tsp fresh thyme or dried thyme
- Marinate the beef tenderloin slices with salt, pepper and fresh thyme. If you have time, let the meat rest in this marinade for a few hours in the refrigerator.
- Heat the olive oil in a large frying pan. Add the sliced beef tenderloins to the pan and sauté until golden brown on both sides (about 2-3 minutes on each side).
- Add the garlic and sauté a little more. Then add the balsamic vinegar and cook, stirring, until the meat is well glazed.
- Remove the pan from the heat and leave the meat to rest. During this time, the meat will absorb the juices and become more flavourful.
- Marinating the meat: To flavour and tenderise leftover beef tenderloin, marinate the meat in advance. Using a mixture of salt, balsamic vinegar, olive oil, black pepper and other preferred seasonings, let the meat rest in the refrigerator for several hours.
- Bringing to Room Temperature: After marinating, remove the meat from the refrigerator and let it come to room temperature. This allows the meat to cook more homogenously.
- Cooking at High Heat for a Short Time: Cook the beef tenderloin slices over high heat for a short time. This ensures that the meat has the perfect consistency without hardening. Brown the slices nicely on both sides.
- Balsamic Glaze Application: Apply the balsamic glaze after the meat is cooked. This is important for the glaze to stay on the meat and leave a more intense flavour. Wait a few minutes for the sauce to penetrate the meat well.
- Use of garlic and spices: Use garlic and other spices in moderation. The spices support the natural flavour of the meat, creating an explosion of flavour in harmony with the balsamic glaze.
- Resting Time: Let the meat rest for a few minutes after cooking. This helps the juices in the meat to dissipate and helps you achieve a juicier result.
- Garnish Selection: Choose a suitable side dish before serving. For example, rocket, fresh thyme or roasted vegetables can be great options to complement your meal.
- Personal Touches: You can experiment by adding personal touches to the recipe. For example, you can customise the flavour by adding grated lemon peel or different spices.
- By following these tricks, you can complete your recipe with balsamic glaze for leftover beef tenderloin in a more delicious and successful way. Bon Appetit!