The sparkling aromas and creamy flavour of rosé wine make this dish a great choice for both a Sunday lunch and a festive table. Combine it with a Rosé Oenou Yi – Ktima Vassiliades and elevate your gastronomic senses!
Ingredients:
- 800g tenderloin, cut in small pieces
- 1 onion, blended
- 2 tbsp. butter
- 2 tbsp. olive oil
- 1 tsp. ground coriander
- 1 glass of rose wine Oenou Yi – Ktima Vassiliades
- 1 cup of fresh cream
- salt, white pepper
For the garnish
- 250g champignon mushrooms
- 250g Pleurotus mushrooms
- 1 garlic clove, grated
- 1 cup of olive oil
- 1 glass of white aromatic wine
- 1 tsp. fresh thyme
- 1 tsp. tomato paste
- salt and pepper
Preparation:
- Heat butter and olive oil in a saucepan and add blended onion and grated coriander. Sauté until the onion has a golden colour. Add the tenderloin bits and continue sautéing until they brown evenly.
- Drizzle with Rosé Oenou Yi – Ktima Vassiliades and season with salt and pepper.
- Leave to boil over low heat for about 30 minutes and cook until the meat is cooked thoroughly.
- Just before removing from heat stir the fresh cream in.
- Remove from the heat and keep warm.
For the garnish:
- Wipe the mushrooms with a damp towel and cut them into small pieces.
- In a large deep frying pan heat the olive oil and add garlic and mushrooms.
- Cook until all the liquids are absorbed and then add white wine.
- Add thyme, salt and pepper, tomato paste and stir. Allow the food to boil one last time and remove from heat.
- Serve the tenderloin with the garnish and a glass of Rosé Oenou Yi – Ktima Vassiliades.
