Beef Tenderloin in Green Sauce

Preparing the meat and herbs

1. You need a lot of herbs. The more there are, the tastier the stew. As for the meat, the beef tenderloin, you don’t need much.

2. Prepare the meat: remove any bones, membranes and tendons. Only the flesh should be left. Cut the meat into medium-sized pieces.

   

   You can also use veal ribs instead of tenderloin, which has its own charm.

3. Cut the onion into small cubes, and chop the garlic and all the herbs (parsley, dill, basil, green onion tops) finely.

   

Frying and braising the meat

1. Fry the meat with the onion. Melt about 30 g of butter in a deep, very hot skillet (or sauté pan). When the butter has melted, add the meat.

   

   Fry the meat until it browns, then add the onion. Fry everything together over high heat for 4-5 minutes, stirring constantly.

   

2. Salt and pepper the meat and add the khmeli-suneli. It’s all to taste, but I recommend little salt and lots of spices. The dish should be spicy, not salty.

4. Pour in 2 cups of water (400 ml) and braise the meat with the onion, covered, over low heat until the beef is tender. This takes up to 1 h.

   

Green sauce

1. At the same time, add all the finely chopped herbs and the garlic.

   

   Pour in 50 ml of dry white wine. Stir and cover the braised meat with the lid.

2. After it comes to a boil, turn the heat down to the minimum and simmer the green sauce and meat, covered, for at least 15 mins. If the liquid cooks off, you can top it up with boiling water from the kettle. In the end the green sauce should be thicker than soup.

   

Serving

1. Spoon the braised meat and green sauce into a deep bowl, preferably a clay one, because clay holds the heat better. Be sure to serve Caucasian lavash, fresh and well toasted. You can even use the lavash instead of a spoon.