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Wine reduction sauce for beef tenderloin

If the concours elegance automobile la baule chain muscle is still attached, you can make a lovely heart shape with the steak.
We like to round out the meal with boiled green beans dressed in lemon juice and olive oil, roasted potatoes (or my favorite, sweet potatoes and whole wheat potato dinner rolls or challah bread.
Woodbridge by Robert Mondavi is good.Use any tenderloin available, moose, elk, deer, beef or pork, but DO plan ahead, and dont let the long name put you off.Let the tenderloin sit under some tin foil for 5-7 minutes before serving.Add a little bit of fresh ground pepper, a pinch of thyme crushed up in your fingers; reduce the heat and simmer for about an hour, stirring, occasionally.If the sauce has separated, run it through a food processor.Transfer to a gravyboat and serve over beef tenderloin, roasted potatoes, and/or bread.

Assembly Place one hash brown potato on the plate.
Classic Chateaubriand is treated to a new twist with Fusion Espresso Brava Salt and a silky red wine and shallot sauce reduction.
It is that good.Brown Sauce 4 Tbsp.Add the tarragon butter on top of the tenderloin.Add the salt and put the potatoes on a piece of kitchen paper do drain excess fat.If the tenderloin is uneven in size, truss it with kitchen twine so that it cooks evenly.Keep an eye on it to make sure you dont overcook.Make 4 stacks of potatoes and press them down with a spatula.Cook until the temperature on an instant-read thermometer reads 135 degrees.Do not use Sutter Home or boxed wine.) 4 shallots, peeled and chopped once and then pulsated in a food processor, about cup 1 tablespoon dried thyme 3 cups Brown Sauce, recipe below 3 tablespoons cognac (Courvoisier) 3 tablespoons fresh lemon juice 3 tablespoons chopped.Salted butter 8 Tbsp.

Grill the tenderloin and the shallots to the desired doneness.
Wine reduction sauce 750 ml (25.36 fl oz) burgundy wine 100 ml (3.38 fl oz) pan jus from beef.