Name: Beef Tenderloin with Red Wine Reduction and Garlic Mashed Potatoes
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g beef tenderloin; 100 ml red wine; 100 ml beef stock; 10 g butter; 2 clove garlic; 150 g potato; 50 ml milk; 5 ml olive oil; 1 tsp salt; 1 tsp black pepper

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Beef Tenderloin with Red Wine Reduction and Garlic Mashed Potatoes

Beef Tenderloin with Red Wine Reduction and Garlic Mashed Potatoes

A luxurious beef tenderloin served with a rich red wine reduction and creamy garlic mashed potatoes.

To provide a balanced meal with high-quality protein and carbohydrates to support muscle recovery and energy replenishment after a day of cycle training.

Ingredients:

200
g
beef tenderloin
100
ml
red wine
100
ml
beef stock
10
g
butter
2
clove
garlic
150
g
potato
50
ml
milk
5
ml
olive oil
1
tsp
salt
1
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Season the beef tenderloin with salt and black pepper.
Heat olive oil in a pan over medium-high heat and sear the beef on all sides until browned.
Transfer the beef to the oven and roast for about 15 minutes or until desired doneness.
In the same pan, add red wine and beef stock, scraping up any browned bits. Reduce by half.
Add butter to the sauce and stir until melted and glossy.
Boil potatoes until tender. Drain and mash with milk, butter, minced garlic, salt, and pepper.
Serve the beef sliced with red wine reduction drizzled over and garlic mashed potatoes on the side.

Nutrition	Per Serving 616 g	Per 100g
Energy	618 kcal	100 kcal
Protein	45 g	7.3 g
Fibre	4 g	0.6 g
Salt	1.5 g	0.2 g
Sugar	2 g	0.3 g
Carbohydrates	35 g	5.7 g
Fat	30 g	4.9 g

200
g
beef tenderloin
100
ml
red wine
100
ml
beef stock
10
g
butter
2
clove
garlic
150
g
potato
50
ml
milk
5
ml
olive oil
1
tsp
salt
1
tsp
black pepper

Preheat the oven to 200°C.

Season the beef tenderloin with salt and black pepper.

Heat olive oil in a pan over medium-high heat and sear the beef on all sides until browned.

Transfer the beef to the oven and roast for about 15 minutes or until desired doneness.

In the same pan, add red wine and beef stock, scraping up any browned bits. Reduce by half.

Add butter to the sauce and stir until melted and glossy.

Boil potatoes until tender. Drain and mash with milk, butter, minced garlic, salt, and pepper.

Serve the beef sliced with red wine reduction drizzled over and garlic mashed potatoes on the side.

Beef Tenderloin with Red Wine Reduction and Garlic Mashed Potatoes Beef Tenderloin with Red Wine Reduction and Garlic Mashed Potatoes

Ingredients:

Preparation Time: 45 minutes

Instructions:

Beef Tenderloin with Red Wine Reduction and Garlic Mashed Potatoes

Beef Tenderloin with Red Wine Reduction and Garlic Mashed Potatoes