Beef tenderloin with apples

I am not sure if it is actually a traditional recipe from Piedmont, but I came across this dish in my friend’s house in Turin. I thought it was a really interesting combination of ingredients; the apples indeed nicely enhanced the taste of Piemontese beef.


2 large apples (golden delicious)

800g beef tenderloin

2 tbs. butter

¼ cup Barolo wine (red wine)

1 lemon

Cooking instructions:

Peel the apples, core and slice rather thickly. Sprinkle with the juice of 1 lemon and set aside.

In a skillet melt the butter and brown the beef on both sides. Sprinkle with the wine and season with salt.

Next arrange the sliced apples on top, cover and continue cooking until the beef is done. Cook the stakes medium or well done. Serve with the apples on the side.

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