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.
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.