Sofrito: Greek Beef Tenderloin with Garlic Sauce
User Reviews
4.9
237 reviews
Excellent
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Greek
Sofrito: Greek Beef Tenderloin with Garlic Sauce
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Sofrito is a Greek preparation of thinly sliced beef tenderloin dredged in flour, quickly browned, then simmered in a garlic, mustard, and white wine sauce. The garlic and vinegar deglaze the pan, creating a tangy and aromatic coating for the beef slices. It’s served traditionally with fries.
Description
The beef tenderloin is cut into thin slices, seasoned, and coated in flour before being browned in batches. This creates a lightly crisp exterior on the meat. Garlic is sautéed in the same pan, then white wine vinegar adds acidity while scraping the browned bits from the pan for depth of flavor.
After deglazing with white wine, warmed beef stock and mild mustard are added to form a slightly thickened, garlicky sauce that clings to the meat. Fresh parsley is stirred in for herbal brightness just before serving.
Sofrito is typically accompanied by fries, making a classic and hearty Greek meal. The thin slices and quick cooking give tender, flavorful beef with a distinctive garlicky tang.
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Ingredients
For the sofrito:
- 150 g all-purpose flour for dredging the meat
- 1 kg beef tenderloin cut into thin vertical slices 1cm (0.4 inch) thick
- 50 ml extra virgin olive oil
- 6 garlic thinly sliced, cloves
- 50 ml white wine vinegar
- 80 ml white wine
- 50 ml beef stock warmed; (or warm water)
- 1 tbsp mustard mild
- ½ parsley finely chopped, bunch
- salt
- black pepper
To serve:
- Fries
Instructions
- In a large bowl, add the flour, season with salt and pepper and stir well. Add the meat and thoroughly coat in the mixture.
- Place a deep pan over medium to high heat. Once it gets hot, add the olive oil and the meat in batches. Brown the meat on both sides, transfer to a plate and set aside.
- Using the same pan and without cleaning it, lower heat to medium. Add the garlic and vinegar. Scrape the bottom of the pan with a wooden spoon and cook for 1-2 minutes.
- Add the meat back to the pan. Deglaze pan with the wine, allow the alcohol to evaporate and add the stock, mustard and half of the parsley.
- Cook for 2-3 minutes, until the sauce thickens nicely. Remove pan from heat, add the remaining parsley and mix.
- Serve Sofrito with fries. Enjoy!
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
237 reviews
Excellent
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