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Buttered Pecan
Crusted Beef Tenderloin
& Herb Salad
with Wine
Suggestions
Serves 4-6
Head Chef Bianca Morris of Farm
Boy Ottawa prepared this delicious recipe at the Midsummer
HerbFest in July '07
The
Savvy Grapes wine suggestions:
This dish is begging for a big red wine. Some
suggestions to consider:
-
Cabernet
Sauvignon - try Liberty School
from California
-
Red
Zinfandel - try Ravenswood Vinters
Blend from California
-
Syrah
or Shiraz - try Six Foot Six
from Australia
-
Merlot
- try Errazuriz Max Reserva
from Chile
-
Carmenère
- try Casillero del Diablo
from Chile
Need
help making a specific shopping list of 'big red wines' to serve with this
wine? Contact
us & we will offer some suggestions of wines that are
readily available.
Buttered Pecan
Crusted Beef Tenderloin
Beef
2 tablespoons olive oil
4 x 150g beef tenderloin steaks
salt & pepper
Heat oil in saute pan until hot. Season beef with salt & pepper, and
sear beef in hot pan on both sides. Transfer to plate.
Glaze
1/2 cup sour cream
1 tablespoon Farm Boy
amber honey
Mix well in small bowl. Spread a thin layer over one side of seared beef.
Crust:
1/2 cup buttered pecans, finely chopped
1/4 cup Farm Boy
wholewheat baked pita chips, crushed
1 tablespoon chopped fresh rosemary
40g Bleu Ermite cheese (or other blue cheese), finely grated
Combine all ingredients in small bowl. Mix well.
Press onto top side of beef
tenderloin. Return beef to pan, crust side down to brown. Remove carefully
with a spatula and finish
cooking in a 375F oven for 5-6 minutes (for rare).
Remove from oven, cover and rest for 5 minutes.
Plate as required.
Herb Salad
1 cup baby arugula
1 cup flat leaf parsley leaves
1 cup baby spinach leaves
1/4 cup basil leaves
1/4 cup snipped chives
2 leaves radicchio
Dressing:
1 tablespoon sherry vinegar
3 tablespoons olive oil
salt & pepper, to taste
Mix well, set aside until ready to dress salad.
Bringing it all
together: When plated, drizzle lightly with lemon infused
olive oil. Serve at room temperature.
Cheers
& Enjoy!
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The Savvy Grapes,
Inc.
Accredited Sommeliers
Contact us on:
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