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Beef
Tenderloin and Cabernet Reduction
Recipe
provide by Angels
Gate Winery located
in Beamsville, Ontario
Serves
4
This dish begs for a big & bold Cabernet Sauvignon wine! This recipe is one that the team at Angels Gate Winery has created together and is a ‘hands down’ favorite. For more information about Angels Gate award winning red wines (& white wines too), visit their web site or contact The Savvy Grapes as we are familiar with their (we have sampled them all...rough job, we know!).
4 pieces of beef tenderloin filet (8 ounces each)
2 tablespoons of olive oil
Cracked peppercorns
Salt to taste
Cabernet
Reduction
½ cup Cabernet Sauvignon (does not need to be Angels Gate's wine)
1 tablespoon of sugar, or to taste
1 medium cooking onion, chopped
1 medium carrot, chopped
¾ cup beef tips
1 cup of cold water
¼ cup of corn starch
¼ cup of cold water
½ cup of double smoked bacon
¼ cup dried cherries
1.
Sauté onions, carrots and beef tips in a saucepan
for 7 minutes.
2.
In a small bowl whisk the sugar and Cabernet
Sauvignon together to dissolve sugar.
More sugar can be added to desired taste.
3.
De-glaze the pot with the Cabernet Sauvignon and
cook until the wine is approximately ¼ reduced.
4.
Add 1 cup of cold water and bring to a boil.
5.
Continue to simmer the stock for 6-7 minutes, remove
and strain.
6.
Combine the corn starch and ¼ cup of cold water in
a small bowl and whisk until smooth.
7.
Bring the stock to a boil again, and thicken with
the corn starch mixture.
8.
Remove from heat and reserve.
9.
In a medium saucepan sauté the double smoked bacon
for 2 minutes, add the dried cherries and Cabernet Sauvignon reduction.
10.
Remove and reserve until serving time.
Beef
Tenderloin
- Rub the tenderloins with cracked black pepper
and salt and drizzle with olive oil.
- Place them on the grill or barbeque for 6
minutes per side for a “medium”.
- On 4 serving plates drizzle a little pool of
the reduction, place the tenderloin on the reduction and serve with
potato latkes or garlic mashed potatoes.
Cheers & Enjoy!
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