Fish fillet with red wine sauce

by Alex

Fish fillet with red wine sauce
(Ingredients for 4 servings)


3 tablespoons of black pepper
4 fish tenderloins about 1 cm thick
2 cloves garlic, crushed
1 teaspoon salt
4 tablespoons butter
2 medium onions, thinly sliced
1 cup mushrooms, thinly sliced
1 / 2 cup red wine
1 / 4 teaspoon thyme
1 tablespoon Beurrie manie (Butter dough with flour)


Preparation

1. Sprinkle black pepper in a shallow dish. Rub the garlic and salt in the Tenderloin, and brush them by each side with the pepper.

2. Melt half the butter in a large skillet. Add onions and saute until tender. Add mushrooms and cook for 3 minutes. Remove the vegetables aside in a dish, and continue to cook the tenderloin.

3. Add the remaining butter in the skillet. and cook the steaks for 3 minutes each side over medium heat. Reduce heat to half cook for another 3 minutes on each side. This will give you tenderloin a beautiful pink color in the interior. For roasted tenderloin double the cooking time. Transfer the tenderloin to a warm platter and keep warm.

4. Put the vegetables back in pan and sprinkle them with wine. Pour the thyme and cook for 2 minutes. Add the beurre manie, a little at a time, and cook for another 2 minutes, stirring constantly, or until the sauce is thickened.