- 6
Ingredients
- Marinade:
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2 tbsp chopped fresh parsley
- 2 cloves garlic, chopped
- 2 tsp basil, crumbled
- 2 tsp oregano, crumbled
- 2 lb beef tenderloin
- Pinot Noir Sauce:
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tbsp butter
- 2 tbsp tomato paste
- 1/2 tsp freshly ground pepper
- 1 1/4 cups Pinot Noir or dry red wine
- 1 can beef broth
- 1 can chicken broth
- 2 tbsp butter, softened
- 1 tbsp flour
- 1/4 tsp freshly ground pepper
Preparation
Step 1
Marinade:
To prepare marinade, combine vinegar, oil, parsley, garlic, basin and oregano in a heavy zip-lock plastic bag.
Add beef tenderloin and squeeze bag to coat beef with marinade. Seal bag and place on a plate.
Refrigerate, turning bag occasionally, for 8 to 24 hours. Remove tenderloin from marinade and pat dry; discard marinade. Grill tenderloin over medium heat on BBQ, turning occasionally to desired doneness. Let stand 5 minute before carving. Serve with sauce.
Pinot Noir Sauce:
In a fry-pan, saute onion, carrots and celery in 1 tbsp butter until tender, about 5 minutes. Stir in tomato paste and 1/2 tsp pepper.
Add Pinot Noir and boil until reduced by half, about 5 minutes.
Add beef broth and chicken broth; boil until mixture is reduced to 1 1/2 cups.
Strain mixture through a fine sieve; discard solids. Return strained liquid to fry-pan and bring to a simmer over medium heat.
Combine softened butter with flour and whisk into simmering liquid. Cook, stirring frequently until thickened, about 1 minute. Stir in 1/4 tsp pepper. Serve with tenderloin.