Food & Wine Pairing: Roast Beef Tenderloin with Port Sauce

August 13th, 2012

Posted in Food & Friends

Part of the Napa Valley experience is enjoying Good Food, Good Wine & Good Friends. At Whitehall Lane Winery, we not only want you to enjoy this experience during your visit,  but take the full experience home.  Let us introduce you to the newest addition to our family, Chef Larry.  Chef Larry is an Italian chef who is presenting cooking classes at the winery every Friday and Saturday.  Learn how to enhance your wine experience in an informative and fun cooking class, including lunch with each appropriate wine pairing and recipes to take home and share with your friends.

Chef Larry’s simple yet elegant cooking style along with great tips on food and wine pairing is something you’ll be in a rush to get home and share.  When you spend an afternoon in our kitchen, you also become part of the Whitehall Lane family.  The next time you open a bottle of our world class wines, you will not only know exactly what food to pair, but you will think of your Napa Valley family at Whitehall Lane Winery.

Chef Larry

 

The release of our magnificent Leonardini and Millenium Cabernets is a very special event.  These wines should be enjoyed with family and friends with a meal to remember.  Beef tenderloin immediately comes to mind when thinking of this kind of special occasion.

Roast Beef Tenderloin with Port Sauce

5 lb Beef Tenderloin, trimmed, small end tucked in and tied

2 Teaspoons Sea Salt

4 Tablespoons unsalted butter

¼ Cup shallot, finely chopped

¼ Cup Whitehall Lane Napa Valley Cabernet Sauvignon

1 Teaspoon fresh rosemary, chopped

1 Teaspoon coarse ground black pepper + 2 Tablespoons

¾ Cup Whitehall Lane Belforte Port Style Wine

3  Cups beef stock

2 Tablespoons extra virgin olive oil

Sprinkle surface of beef with sea salt, place on rack and refrigerate uncovered for 24 hours. Melt 2 tablespoons of the butter in large saucepan over low heat.  Add shallots and sauté until soft (2 to 3 minutes).  Add cabernet, rosemary and 1 teaspoon of freshly ground pepper and cook until wine evaporates.  Add port and bring to a simmer,  beef stock and boil until reduced by half (about 15 to 18 minutes).  Strain and press against sides of  strainer with the back of a spoon to extract as much liquid as possible.  You can do this 24 hours in advance.  Cool, cover and chill.

Let beef rest one hour before roasting.  Preheat oven to 425.  Rub beef with the olive oil and sprinkle the remaining pepper.  Place beef on roasting pan and roast until meat registers 125 for medium rare (about 30 minutes).  Remove roast from oven, cover with foil and let rest for 15 minutes.  Bring sauce to a slow boil, add remaining 2 tablespoons of butter and season to taste with salt & pepper.  Cut roast crosswise into ½” to 1” slices.  Serve on platter with sauce.

Enjoy the beef with roasted potatoes and fresh green beans or my favorite Risotto Milanese with a medley of roasted vegetables.

Other great pairings to go with these great Whitehall Lane wines are Korean Style Short Ribs,

Beef Bourguignon, Herb crusted Rack of Lamb or maybe a  spicy Eggplant Parmesan.

 

Download this recipe

Buon Appetito!