Grilled Beef Tenderloin with a Cabernet Reduction Sauce

Serve with St. Supéry Rutherford Cabernet Sauvignon

Great special occasion recipe to go with the elegant Rutherford Cabernet Sauvignon.

4 filet mignons about 8 ounces each (this is the small end of a beef tenderloin)
1 clove of garlic
1 tablespoon fresh thyme leaves
½ teaspoon cracked black pepper
¼ cup extra virgin olive oil
1 tablespoon balsamic vinegar

Place the filets, garlic, thyme, pepper, oil, and balsamic in a zip lock bag and refrigerate overnight.  Remove the steaks 30 minutes before you are ready to grill, dry with a towel and season with salt & pepper.  Grill to the desired doneness and serve with the Cabernet sauce.

SAUCE
½  cup onion, chopped into 1-inch pieces
¼  cup carrot, chopped into 1-inch pieces
¼  cup celery, chopped into 1-inch pieces
2 tablespoons olive oil
3 cloves garlic, crushed
1 bay leaf
 ¼  cup balsamic vinegar
 2 cups cabernet sauvignon (St. Supery)
1  quart veal stock
salt and pepper

In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat in a medium sized saucepan until browned.  Add the garlic, bay leaf. Add the vinegar and wine, bring to a boil, and simmer until reduced by one half. Add the veal or chicken stock; bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine-mesh strainer. Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.

Serves 4