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Beef Tenderloin with Port, Mushroom & Stilton Sauce
with Wine Suggestions

One of the 'Savvy Team' members, Accredited Sommelier Patti Petty loves to cook.  When the team got together to chose the wine selection for a wine tasting featuring Natalie MacLean & her new book, Red, White & Drunk All Over, Patti took one sip of the Katnook Founder's Circle Cabernet Sauvignon from Australia and said "I have the perfect beef recipe to pair with this wine".  Enjoy!

 

¼ cup butter
½ tsp. coarsely ground pepper
1 tsp. minced fresh garlic
2-3 lb. beef tenderloin, trimmed and tied

Reduction Sauce
1 tbsp butter
4 oz. crumbled Stilton cheese
1 cup beef broth
¼   cup Maderia wine
1 cup sliced mushrooms
½   cup chopped pecans, toasted
½   cup pine nuts, toasted
1/3 cup green onions

Heat oven to 400 degrees. In a skillet melt ¼ cup butter until sizzling; stir in pepper and garlic. Place tenderloin in skillet. Cook over medium high heat until browned on all sides (7 – 9 minutes). Remove from pan; reserve pan juices and browned particles in skillet. Line a 13 x 9” baking pan with foil; place tenderloin in pan. Bake 35 – 50 minutes or until meat thermometer reaches 160 F (medium). Remove from oven and let rest, tented for 5 – 10 minutes.

Meanwhile, melt 2 tbsp. butter in same skillet with reserved pan juices and browned particles until sizzling; stir in blue cheese. Cook over medium heat, stirring occasionally until cheese is melted (4 – 5 minutes). Stir in beef broth and wine; add mushrooms. Continue cooking, stirring occasionally until mushrooms are tender. Stir in remaining sauce ingredients. Serve over carved tenderloin. 

 

 

 

 
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The Savvy Grapes, Inc.
 Accredited Sommeliers
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