Name: Slow-cooked Tenderloin with Red Wine Sauce, Caramelized Onions and Potato-Carrot Puree
Prep time: 15 min
Cook time: 3 h 20 min
Total time: 3 h 35 min
Ingredients: Slow-cooked Beef Tenderloin:; 2 kg beef tenderloin; ½ cup prepared mustard; 2 tbsp dried thyme leaves; 3 tbsp olive oil; 1 cup butter; 1 cup sliced mushrooms; 1 large onion, minced; 1 clove garlic, minced; 3 tbsp flour; 1 ½ cups dry red wine; 500 ml beef stock; salt and pepper, to taste; For the Caramelized Onions:; ½ kg white onion, slice into rings; 4 tbsp oil; 2 tbsp Worcestershire sauce; ¼ tsp brown sugar; For the Carrot-Potato Puree:; 1 kg potatoes, peeled and chunked; ½ kg carrots, peeled and chunked; 1 tbsp butter; 1 tsp salt and pepper, to taste

AuthorBreville PH

RatingDifficultyIntermediate

A hearty meal eaten together can make families and bonds grow stronger. For the ever-changing weather nowadays, serving something extra-delicious and extra-special on the dining table can definitely make your dinners or lunch extra enjoyable. Try this Beef Tenderloin Recipe.

Yields1 Serving

Prep Time15 minsCook Time3 hrs 20 minsTotal Time3 hrs 35 mins

Slow-cooked Beef Tenderloin:

2 kg beef tenderloin

½ cup prepared mustard

2 tbsp dried thyme leaves

3 tbsp olive oil

1 cup butter

1 cup sliced mushrooms

1 large onion, minced

1 clove garlic, minced

3 tbsp flour

1 ½ cups dry red wine

500 ml beef stock

salt and pepper, to taste

For the Caramelized Onions:

½ kg white onion, slice into rings

4 tbsp oil

2 tbsp Worcestershire sauce

¼ tsp brown sugar

For the Carrot-Potato Puree:

1 kg potatoes, peeled and chunked

½ kg carrots, peeled and chunked

1 tbsp butter

1 tsp salt and pepper, to taste

For slow cooked tenderloin:

Rub and coat tenderloin with thyme, mustard, salt, and pepper.

In a separate tray, dredge beef in flour covering it entirely.

Heat the EasySear™ pan in medium-high temperature and add olive oil and butter. Add in onions and sauté until translucent then add garlic and mushroom.

Fry-in coated meat with sautéed mushrooms and brown both sides for three minutes.

Pour in red wine and beef stock slowly.

Turn off the heat and place Easy Sear pan back to the meal maker. Cover and set dial to HIGH. Leave for three hours.

Procedure for caramelized onions:

Heat a large sauté pan in medium-high heat and add oil and butter. Saute sliced onions with Worcestershire sauce for 20 minutes or until caramel brown. Stir constantly. Set aside.

Procedure for Potato-Carrot Puree

Boil carrots and potatoes in a pot until cooked. Add salt and pepper to taste. Drain water once done.

Place cooked vegetables, butter, salt and pepper in the Kinetix® blender and blend for 20 seconds or until smooth.

Take tenderloin out from the pan and slice. Serve hot with caramelized onion and carrot potato puree.

Chef’s tip: To serve individual portions, copy photo on left. For family-style serving, copy photo on your right. For 2-3 portions, following photo on the bottom left. Or simply serve the dish on the EasySear™ pan. Enjoy!

CategoryFeatured Recipes, Multi Cooker, Oven, Recipes
Ingredients
Slow-cooked Beef Tenderloin:
2 kg beef tenderloin
½ cup prepared mustard
2 tbsp dried thyme leaves
3 tbsp olive oil
1 cup butter
1 cup sliced mushrooms
1 large onion, minced
1 clove garlic, minced
3 tbsp flour
1 ½ cups dry red wine
500 ml beef stock
salt and pepper, to taste
For the Caramelized Onions:
½ kg white onion, slice into rings
4 tbsp oil
2 tbsp Worcestershire sauce
¼ tsp brown sugar
For the Carrot-Potato Puree:
1 kg potatoes, peeled and chunked
½ kg carrots, peeled and chunked
1 tbsp butter
1 tsp salt and pepper, to taste
Directions
For slow cooked tenderloin:
1
Rub and coat tenderloin with thyme, mustard, salt, and pepper.

2
In a separate tray, dredge beef in flour covering it entirely.

3
Heat the EasySear™ pan in medium-high temperature and add olive oil and butter. Add in onions and sauté until translucent then add garlic and mushroom.

4
Fry-in coated meat with sautéed mushrooms and brown both sides for three minutes.

5
Pour in red wine and beef stock slowly.

6
Turn off the heat and place Easy Sear pan back to the meal maker. Cover and set dial to HIGH. Leave for three hours.

Procedure for caramelized onions:
7
Heat a large sauté pan in medium-high heat and add oil and butter. Saute sliced onions with Worcestershire sauce for 20 minutes or until caramel brown. Stir constantly. Set aside.

Procedure for Potato-Carrot Puree
8
Boil carrots and potatoes in a pot until cooked. Add salt and pepper to taste. Drain water once done.

9
Place cooked vegetables, butter, salt and pepper in the Kinetix® blender and blend for 20 seconds or until smooth.

10
Take tenderloin out from the pan and slice. Serve hot with caramelized onion and carrot potato puree.

11
Chef’s tip: To serve individual portions, copy photo on left. For family-style serving, copy photo on your right. For 2-3 portions, following photo on the bottom left. Or simply serve the dish on the EasySear™ pan. Enjoy!

Slow-cooked Tenderloin with Red Wine Sauce, Caramelized Onions and Potato-Carrot Puree
Ingredients Directions