- Prep time
- Cook time
- Serves 2
- 2 each 5 oz. Beef Tenderloin filets
- 2 tablespoons cracked black pepper
- 1 ounce olive oil
- 2 cloves garlic, minced
- 2 each shallots, minced
- 1 red bell pepper, roasted and julienned
- 1 green bell pepper, roasted and julienned
- 1 cup button mushrooms, sliced
- ¾ cup port wine
- 1 tablespoon butter
Cover both sides of filet with pepper. Thinly coat the bottom of the pan with olive oil and sear over medium-high heat on both sides until internal temperature reaches 120° F. Remove and keep warm. Add shallots, garlic and mushrooms to the pan; cook until shallots turn translucent and all of the liquid has evaporated from the mushrooms. Add peppers and quickly toss until well combined. Add port and let cook until liquid is reduced by half. Whisk in the butter until completely melted.
Put mushrooms and peppers in center of plate, and put filet on top. Spoon port sauce over the top of filet before serving.
Techniques used in this recipe:
- julienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square.
- sear: to brown the surface of food in fat over high heat before finishing by another method (for example, braising) in order to add flavor.
- coat: to sprinkle food with, or dip it into, egg, flour, chocolate, sauce, etc.
A boneless cut of meat, fish, or poultry.
The premier red grape varietal in the world! From Bordeaux to Napa, it produces distinctive wines that are tannic, with long aging potential. Dark cherry, cedar, tobacco and black currant are common flavor descriptors.
This wine is deep in color, high in alcohol, and low in tannin. The Bordeaux Merlot variety is very similar to Cabernet Sauvignon, but softer because it is less tannic. Merlot has aromas and flavors that include blackberry, cassis, baked cherries, plums, chocolate and mocha ... some suggest tea leaves.
How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.
This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.
Zinfandel is a mouthfilling, dry red wine packed with jammy blackberry, boysenberry and plummy fruit flavors. It can be quite thick, chewy and extremely dark in color.
Malbec primarily comes from Argentina, where it is the source of most of the best red wines. It is a soft, juicy, low-acid grape. Also known in Cahors, France, as Cot and Auxerrois.
Don't be confused by its name. This is not the grape of Vino Nobile di Montepulciano, which is made from Sangiovese. The grape Montepulciano is widespread throughout central and southern Italy and is especially known in Abbruzzi.
A weekday red from the Piedmont region, Nebbiolo is massively structured and extremely tannic in its youth. Lighter Nebbiolo (like Nebbiolo d'Alba and Roero) should be imbibed young. However, be patient - when deeper in color, Nebbiolo should be given time - it becomes a delicious combination of suppleness and power. Give this varietal a try; it is responsible for the exalted wines Barolo and Barbaresco. Nebbiolo's aroma is fruity, earthy, herbal and floral. Look for hints of strawberry, cherry, truffles, mint, eucalyptus, anise and rose.
Occasionally called Calabrese, this Sicilian grape makes big and complex wines.
A Bordeaux grape traditionally blended with Merlot and Cabernet Sauvignon for spice, depth and color.
Primarily cultivated in California, this varietal is distinct from true Syrah and is traditionally a blending grape. Left to itself, it often shows somewhat peppery flavors, and many consumers have come to love it.
Spain's most famous grape! Produces a refined wine that bursts with cherries when young. It is typically aged for two years or more, at which point Tempranillo takes on an earthy, sweet vanillan flavor.