Beef loin from the head chef of a Dublin pub

1. We clean the tenderloin from excess fat and films, after which we rub it with sunflower oil, salt and pepper. Let the meat marinate for an hour.

2. Prepare the sauce. Carefully melt the butter over low heat to a liquid consistency, but do not let it boil over. Add chopped pepper and grill spices to the oil, mix and increase the heat.

3. Add cognac and evaporate the alcohol. This is a very important point, because if the alcohol does not evaporate, the sauce may not thicken. After the alcohol evaporates, add cream to the sauce and bring to a boil. Here, too, it is important that the sauce does not boil over, as the cream may curdle.

4. When the meat is marinated, grill it. At home, you can use a grill pan. Fry the meat on each side for 8-10 minutes on medium heat.

5. Now the meat has a delicious crust, but it is still a little wet in the middle.

6. If you don’t like half-fried meat, you can bring it to readiness by placing it in an oven heated to 180 degrees for 5 minutes.

7. It remains to put the meat on a plate and pour the sauce over it. You can use mashed potatoes, rice, vegetables as a side dish. Lettuce leaves, parsley and other greens are best for decoration.

The recipe for the dish is from the chef of the Irish pub “Dublin” Bohdan Kuritsa.