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As a blistering heatwave tightens its grip on Europe, countries are scrambling to protect citizens from soaring temperatures and mounting health risks. France has shuttered over 1,350 schools  and closed the top floor of the Eiffel Tower as temperatures surged past 40°C (104°F)  in several regions. Sixteen French departments are now under the highest heat alert, with authorities urging people to stay hydrated and indoors during peak hours. Meanwhile, Italy has imposed restrictions on outdoor work , particularly in agriculture and construction, during the hottest parts of the day. Cities like Rome, Milan, and Venice are under red alerts, with hospitals reporting a spike in heat-related illnesses. The Mediterranean Sea has also hit record highs, with waters in Spain’s Balearic Sea reaching 30°C , up to 6 degrees above average. Scientists warn that Europe—already warming at twice the global average —is facing increasingly frequent and intense heatwaves due to climate change. New ...

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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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