Beef tenderloin with juniper sauce
During our trip to Cogne, I was lucky enough to eat delicious beef tenderloin with juniper sauce. I couldn’t let go of its taste, so once back home I decided to recreate the dish. My interpretation of the tagliata did not disappoint, so I am happy to share the recipe with you!
Recipe beef tenderloin with juniper sauce
Cooking with juniper
We use juniper mainly as a seasoning in marinades of game and the preparation of sauerkraut. Although the woody, slightly acidic aroma also goes very well with pork and beef.
Ingredients tagliata with juniper for 4 people
- 600 g beef tenderloin
- ½ onion
- 1 clove garlic
- 1 tablespoon olive oil
- 1 bay leaf
- 20 juniper berries for the sauce and 10 for the finish
- Zest of half an untreated lemon
- 200 ml red wine
- 400 ml beef stock
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1.5 tablespoons roux granules
- 2 knobs butter
-
Making the sauce
Start with the sauce. First, slightly crush the 20 juniper berries in a mortar. This will release the woody aroma. Finely chop the onion and garlic.
Next, heat the oil in a sauce pan. Sauté the onion and garlic until soft. Then deglaze with the wine and add the bay leaf, juniper berries and lemon zest. Simmer until reduced by half. Now pour in the beef stock, and reduce further.
Pour the sauce through a fine sieve. Season to taste with salt and pepper. Then add the roux granules to bind the sauce more. To make the juniper sauce shine, whisk in the butter.
Remove the sauce from the heat and stir in the honey. Add the remaining juniper berries.
-
Cooking the beef tenderloin
Finally, cook the beef tenderloin medium rare and cut it into fine slices. Serve the meat on a warm plate and spoon the sauce over it. Now finish the dish with a few juniper berries and serve with potatoes roasted in olive oil. Buon appetito!
![SG 28 rundshaas met jeneverbes]()
