Skip to main content

Featured

Greece’s Asylum Freeze Sparks Global Outcry Amid Crete Migrant Surge

In a move that has ignited fierce backlash from human rights organizations and the United Nations, Greece has passed legislation temporarily halting asylum applications from migrants arriving by sea from North Africa. The three-month suspension, approved by parliament with 177 votes in favor and 74 against, allows for expedited repatriation without prior identification. Prime Minister Kyriakos Mitsotakis defended the measure as a “difficult but necessary decision” in response to a sharp rise in irregular arrivals, particularly from Libya to the island of Crete. Over 7,000 migrants have reached Crete and nearby Gavdos this year, straining local resources and prompting concerns from the tourism industry. Rights groups, including the International Rescue Committee, have condemned the ban as illegal and inhumane, warning it violates international and European law. The UNHCR echoed these concerns, emphasizing that the right to seek asylum is a fundamental human right regardless of how or wh...
Post a Comment
Read more

article

Labels

Beef Tenderloin with Red Wine Sauce


Ingredients

For the Beef Tenderloin:

  • 1 (2-pound) beef tenderloin, trimmed and tied
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • Salt and freshly ground black pepper


For the Red Wine Sauce:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup red wine (choose a good quality one you would drink)
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  •  1 teaspoon fresh thyme leaves, chopped
  •  1 teaspoon fresh rosemary, chopped
  •  Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter


Instructions

1. Preheat Oven and Sear the Beef:

  •    Preheat your oven to 400°F (200°C).
  •    Season the beef tenderloin generously with salt and pepper.
  •    Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds.
  •    Add the beef tenderloin to the skillet and sear on all sides until browned, about 2-3 minutes per side.

2. Roast the Beef:

  •  Transfer the skillet to the preheated oven and roast the beef tenderloin until it reaches your desired level of doneness, about 25-30 minutes for medium-rare (internal temperature of 135°F or 57°C).
  • Remove the beef from the oven, transfer it to a cutting board, and let it rest for at least 10 minutes before slicing.

3. Prepare the Red Wine Sauce:

  • While the beef is resting, heat the olive oil in a medium saucepan over medium heat.
  • Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.
  • Pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half, about 5-7 minutes.
  • Add the beef broth, tomato paste, thyme, and rosemary. Simmer for another 10-15 minutes, until the sauce has thickened.
  • Season with salt and pepper to taste.
  • Whisk in the butter until melted and smooth.


4. Serve:

  •    Slice the beef tenderloin and arrange on a serving platter.
  •   Spoon the red wine sauce over the beef slices and serve immediately.



Labels:

Comments

Post a Comment