Tenderloins in wine

polędwica w pomidorach

Ingredients – 6 servings:

1 teaspoon of olive oil
1 kg of boneless beef neck
2 large onions, finely chopped
1 stalk celery, chopped
3 cloves garlic, crushed
250 ml red or dry white wine
220 g chopped canned tomatoes
1 large carrot, grated or cut into small cubes
1 teaspoon of thyme


Preheat oven to 160 ° C. Heat the olive oil in a saucepan or large skillet. Sear meat from all sides on a fairly high heat, frying each side for about 6-8 minutes. Transfer to a plate. Reduce heat under the pot and toss the onions, celery and garlic. Sauté the vegetables for 3 minutes, stirring frequently, until the onion starts to soften. Pour in the wine, bring to a boil and cook for another minute. Add tomatoes with juice and carrots. Vegetables need to cook another 2 minutes.
Place the meat back into the pot and pour the resulting sauce that has leaked onto a plate. I am using large steel pot with a capacity of 6,3L suitable for use in the oven. (If you do not have one like that you may as well use a baking casserole or cast iron). Do not forget to add fresh thyme (dried works fine too).

Cover the pot with a lid and put in the oven for 2.5 hours. After this time, carefully remove the meat, cover with aluminum foil and let rest for 10 minutes.. Then, cut the beef into slices, pour the sauce, sprinkle with parsley or dill and serve with boiled potatoes, rice or buckwheat or your favorite salad.


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