Directions for: Beef Tenderloin Fillet & Grape Sauce
Ingredients
Beef Tenderloin Fillet6 beef tenderloin fillets
6 bacon strips
Grape Sauce1 bottle of La Palma Merlot Reserve 2001
1 L (5 cups) of meat stock
5 shallots, finely chopped
2 leeks, chopped
110 g mushrooms
2 onions, finely chopped
70 black grapes, halved
1 sprig of rosemary
sugar, to taste
salt and pepper, to taste
Directions
Beef Tenderloin Fillet1. Wrap bacon around fillets. Seal with olive oil and butter in a very hot pan. Reduce heat and cook to taste.
Grape Sauce1. Stir fry onions, leeks with butter on high.
2. when brown add 80 grape halves and saute lightly. Add wine gradually, stirring as being poured. Lower heat to reduce sauce by half.
3. Add sugar, meat stock and sprig of rosemary and let simmer until it reduces to half again.
4. Remove from heat.
5. Blend and filter. Adjust seasoning, if necessary.
6. Pour back into pan, add mushrooms and the 60 remaining grape halves.
7. Heat and serve on top of fillets.
See more: Lunch, Dinner, Beef, Main, Quick and Easy, Stir-Fry, Fruit, Mushrooms