The last Sunday of our Paleo Pairing challenge calls for a succulent beef tenderloin and a Napa Cab!
My Paleo Pairing for day 26 features a 2008 “Eileen” Cabernet Sauvignon from Chiarello Vineyards with Beef Tenderloin & Bordeaux Reduction. This wine is full-bodied and complex with bold dark fruit of blackberry and cassis, a hint of mocha, velvety tannins and a long elegant finish. This wine is a real powerhouse and the perfect match for beef tenderloin. We had our first bottle of this for our anniversary last year at Michael Chiarello’s restaurant Bottega in Yountville, California. I have become a big fan of the Chiarello Family Vineyards. We ordered this wine from their website. It’s a little bit of slurge, but worth every penny!
INGREDIENTS
3lb beef tenderloin
1 tbsp. sea salt
1 tbsp. freshly ground black pepper
Bordeaux Reduction
1 package of baby portobellos
2 shallots
1 tbsp. sugar
1 tbsp. sea salt
1 tbsp. Worcestershire
1 bottle Bordeaux (under $15)
4 thyme sprigs
4 rosemary sprigs
2 bay leaves
1 tbsp. peppercorns
DIRECTIONS
Heat olive oil in large pot, add shallots and mushrooms and cook for about 15 minutes until slightly caramelized. Add sugar and stir. Let cook for another 5 minutes to get a really deep caramelized color. Add worcestershire sauce and stir. Add wine and bring to a boil. Leave the sauce on a low boil for about 20-25 minutes until the wine reduces by about half. Add chicken or beef stock and the rest of the seasoning and bring to a boil. Once the sauce comes to a boil, reduce heat to low and let simmer for about 45 minutes. Makes approximately cups of reduction. Sauce can be made up to 2 days in advance.
The meat will sear better if you remove the beef from the refrigerator about 30 minutes before you plan on cooking it. Pat the beef tenderloin with paper towel to remove excess moisture. Add salt & pepper on all side of the tenderloin. In a dutch oven of oven proof pan, sear tenderloin on all sides – about 5-7 minutes total. Transfer to oven and cook for 22-24 minutes for medium rare. Remove from oven and transfer to platter and cover with aluminum foil and let rest for 15-20 minutes before slicing. Serve with reduction sauce and a side of roasted asparagus.