Beef Tenderloin with Root Vegetable Ragout and Porcini Red Wine Sauce
An elegant and easy classic pairing. Rich, roasted beef tenderloin with sweet earthy root vegetable and mushroom ragout make this dish a terrific match with Chateau Pipeau Saint Emilion Grand Cru. This new addition to Vintages Essentials is an impressive Bordeaux, mainly Merlot, and is full of expressive red fruit with a long, structured finish.
Serves 6
For the Ragout:
1 cup boiling water
1 cup dried porcini mushrooms
1 tbsp olive oil
2 tsp butter
½ cup chopped shallots
2 cloves garlic, chopped
2 cups chopped parsnips (peeled and cut in 1 inch chunks)
1 cup chopped carrots (peeled and cut in 1 inch chunks)
2 cups mini potatoes, quartered
4 cups cremini mushrooms, quartered
2 tsp fresh thyme, minced
½ cup red wine
1 tsp salt
½ tsp pepper
2 tbsp fresh chopped flat leaf parsley
For the Sauce:
1 tbsp butter
2 shallots, peeled and minced
½ cup red wine
1 cup beef stock
¼ tsp salt and pepper
For the Beef:
1 ½ lb. beef tenderloin
1 tbsp olive oil
½ tsp salt
½ tsp pepper
Instructions:
To prepare the ragout, pour the boiling water over the dried porcini mushrooms and let stand for 20 minutes. Strain through a sieve into a bowl and reserve the liquid for the sauce. Finely chop the porcini mushrooms and divide in half.
In a large sauté pan, heat the olive oil and butter over medium heat. Add the shallots and garlic and sauté 2 minutes. Add the chopped parsnips, carrots and mushrooms and continue to cook 10 minutes, stirring occasionally. Add the mushrooms and thyme, cook 2 minutes. Stir in half of the reserved chopped porcini mushrooms and ½ cup red wine, scraping any browned bits from the bottom of the pan. Bring to a boil, reduce to simmer and cover. Cook 10 to 15 minutes or until the vegetables are tender. Stir in the chopped parsley and season with salt and pepper. Set aside and keep warm.
Preheat oven to 450° F. To prepare the beef, rub the olive oil over the entire tenderloin followed by the salt and pepper. Heat a large skillet over medium high heat and add the tenderloin, cook 5 minutes or until seared and browned. Using tongs, turn the beef continue browning all sides. Transfer the seared beef to a parchment lined baking sheet and then bake in a preheated 450° F oven about 20 minutes or until you have reached desired doneness (145° F on a thermometer is medium rare). Remove from oven and cover the tenderloin with foil. Let stand 10 minutes before slicing. Internal temperature will increase 5 degrees upon standing.
To prepare the sauce, melt 1 tbsp butter in a small saucepan and add the minced shallots. Sauté over medium heat 3 minutes then add ½ cup red wine. Bring to a boil and simmer 5 minutes or until most of the wine has evaporated. Add the reserved 1 cup porcini soaking liquid, reserved second half of the porcini mushrooms and 1 cup beef stock. Bring back to a boil, reduce to a simmer and continue to cook 10 to 15 minutes or until the liquid has reduced and thickened slightly. Season with salt and pepper to taste.
Serve ragout along side thin slices of beef tenderloin with a generous pour of the porcini red wine sauce overtop.
Recipe created by: Christie Pollard for the Trialto Wine Group
