BEEF TENDERLOIN WITH PINOT NOIR SAUCE

By jarren

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

Details

Servings 6

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.