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Your daily horoscope: May 9, 2025

  IF TODAY IS YOUR BIRTHDAY A change of direction is a must this year as you have reached the end of your current journey and need a new challenge. Make a break with the past and make it one that cannot be reversed. Move forward fast and don’t look back. ARIES (March 21 - April 20): Someone you meet on your travels will catch your eye and maybe your heart as well. If it’s true that opposites attract you could find yourself getting close to someone whose charms are very different to your own – and remarkably the relationship will work. TAURUS (April 21 - May 21): Someone you think of as a friend will say something today that annoys you intensely. It may be the case though that they can see things that you cannot, so be open to what they tell you. They could be doing you a very big favor. GEMINI (May 22 - June 21): If you listen too much to other people’s advice today you could end up facing in several directions at once and ultimately getting nowhere. Pay attention to what friends a...

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Beef Tenderloin with Red Wine Sauce

 


A classic and elegant dish, Beef Tenderloin with Red Wine Sauce is perfect for special occasions or holiday gatherings. 

Ingredients

For the Beef:

  • 2 lbs beef tenderloin, trimmed and tied
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper

For the Red Wine Sauce:

  • 2 cups dry red wine
  • 2 cups beef stock
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 sprigs fresh thyme
  • 1 tbsp butter
  • 1 tbsp flour

Instructions

  1. Prepare the Beef:

    • Preheat the oven to 400°F (200°C).
    • Rub the beef tenderloin with olive oil, salt, and pepper.
    • Heat a skillet over medium-high heat and sear the tenderloin on all sides until browned. Transfer to a baking dish.
  2. Roast the Beef:

    • Roast in the oven until the internal temperature reaches 125°F (52°C) for medium-rare, about 25-30 minutes. Let it rest for 10 minutes before slicing.
  3. Make the Sauce:

    • In the same skillet, sauté shallots and garlic in a bit of oil until softened. Add red wine, scraping up browned bits from the pan.
    • Stir in beef stock and thyme. Simmer until reduced by half.
    • Mix butter and flour to form a paste, then whisk into the sauce. Simmer until thickened.
  4. Serve:

    • Slice the beef tenderloin and serve with red wine sauce drizzled on top.

This dish pairs beautifully with mashed potatoes or roasted vegetables.


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