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Tragedy Strikes: Death Toll Rises to Five in Magdeburg Christmas Market Attack

  The death toll from the horrific car attack at the Christmas market in Magdeburg has risen to five, with over 200 people injured. The attack, which occurred on Friday evening, has left the city in mourning and prompted an extensive police operation. Authorities have arrested a 50-year-old Saudi doctor, identified as Taleb A., who has lived in Germany for nearly two decades. The suspect, who is a specialist in psychiatry and psychotherapy, was taken into custody shortly after the incident. German Chancellor Olaf Scholz and Interior Minister Nancy Faeser have both expressed their condolences and assured the public that every effort is being made to support the victims and their families. The attack has shaken the community, especially coming just days before Christmas. Mourners have gathered near the market, leaving candles and flowers in memory of the victims. The suspect has been described as having Islamophobic views, and authorities are investigating his motives. As the investi...

Beef Tenderloin with Red Wine Sauce


Ingredients

For the Beef Tenderloin:

  • 1 (2-pound) beef tenderloin, trimmed and tied
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • Salt and freshly ground black pepper


For the Red Wine Sauce:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup red wine (choose a good quality one you would drink)
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  •  1 teaspoon fresh thyme leaves, chopped
  •  1 teaspoon fresh rosemary, chopped
  •  Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter


Instructions

1. Preheat Oven and Sear the Beef:

  •    Preheat your oven to 400°F (200°C).
  •    Season the beef tenderloin generously with salt and pepper.
  •    Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds.
  •    Add the beef tenderloin to the skillet and sear on all sides until browned, about 2-3 minutes per side.

2. Roast the Beef:

  •  Transfer the skillet to the preheated oven and roast the beef tenderloin until it reaches your desired level of doneness, about 25-30 minutes for medium-rare (internal temperature of 135°F or 57°C).
  • Remove the beef from the oven, transfer it to a cutting board, and let it rest for at least 10 minutes before slicing.

3. Prepare the Red Wine Sauce:

  • While the beef is resting, heat the olive oil in a medium saucepan over medium heat.
  • Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.
  • Pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half, about 5-7 minutes.
  • Add the beef broth, tomato paste, thyme, and rosemary. Simmer for another 10-15 minutes, until the sauce has thickened.
  • Season with salt and pepper to taste.
  • Whisk in the butter until melted and smooth.


4. Serve:

  •    Slice the beef tenderloin and arrange on a serving platter.
  •   Spoon the red wine sauce over the beef slices and serve immediately.



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