Horse meat tenderloin

In this recipe, the meat should cook on its own for about 8 hours at a low temperature. This step can be scheduled from evening to morning, not forgetting to set an audible alert. As a result, horse meat, which is much tougher than beef, will become soft.

Ingredients

• 1 kilogram of horse meat tenderloin;
• 50 grams of butter;
• 2 glasses of dry red wine;
• 7 sprigs of fresh thyme;
• 3 bay leaves;
• 3 cloves of garlic;
• 2 medium onions;
• 50 milliliters of vegetable oil;
• salt and freshly ground black pepper to taste;
• culinary foil.

Directions

1. Rub the fillets with salt and pepper, wrap them tightly in several layers of foil and send them to cook in the oven for 8 hours at a temperature of 60-65 ° C.
2. 20 minutes before the end of cooking, make the sauce. Chop the onion, chop the garlic. Heat vegetable oil to medium heat, sauté onions, garlic, bay leaves, and thyme sprigs for a few minutes. Stir so that the garlic does not burn. Once the onion is golden, add the wine. Continue simmering until the mixture has evaporated to half the volume. Then strain the sauce into a small saucepan.
3. When the cooking time is over, gently unfold the foil. There will be some juice inside. Transfer this liquid to the sauce. Pat dry the meat with a paper towel.
4. Preheat a clean skillet at maximum temperature, fry the meat in vegetable oil until lightly golden brown on each side, remove and cover with foil so that the tenderloin does not cool down.
5. Put a saucepan with sauce to warm up, stir with a whisk. As soon as it begins to boil, remove the sauce from the stove, add the butter cut into pieces, stir lightly.
6. Before serving, divide the meat into portions, add a little salt to the slices. Serve with potatoes and vegetables, fresh or toasted. Drizzle with a little sauce.