An elegant, yet simple dish. Pan-fried beef tenderloin is served with a delicious sauce made with shallots, red wine and d...
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I did use bought stock, but I couldn't get it to become syrupy before adding it. Perhaps more time would have yielded the correct results, but the steaks were getting past the point of resting and into the point of dying. I am thinking the problem might be in the amount of grape seed oil used for the steaks. I just eye-balled it and might have used too much. I've only started cooking in the last month so I don't really know how this would affect it.
A few simple lessons in the Rouxbe Cooking School and you'll learn what chefs do every day (Premium Steaks, Stocks, Pan Frying, Pan Sauces). Best part is that this is all pretty easy stuff. Glad you're having success everyone.
Hi Joe, love your recipes! I'm wondering what type of wine to have with this dish? I'm planning on making it soon for friends and wondered what you would suggest would compliment the dish? I think I read in another section that you would add some ideas re: pairing wine and dishes... or was I dreaming?! Thanks again for this site - love it!
for a Bourdeaux blend or a Cabernet Sauvignon from Napa,California or McLaren Vale in Australia. Also a spicy Shiraz from Barossa Valley Australia would do nicely. A rich full bodied wine for a rich full flavoured recipe. Look to spend $25 to $50 for this type of wine. Good Luck!
Sangiovese works very well.Unfortunately,I don't know what are the preferences in the U.S.A. I don't know if I'm allowed to recommend a wine producer (form Italy,that sells in U.S.A-unfortunately just the east coast),so I'll keep my advice,although the quality/price report is way good
here goes nothing: www.giordanowines.com ...the offer on the original website,from Italy is much more diverse,but on the U.S. site the Autumn Selection is quite a success.I repeat myself...these are not top-shelf wines, but they're more than a hit referring to their price.
First off, I would like to echo John G's recommendations, they are spot on! Personally, a left bank Bordeaux or Napa Cabernet Sauvignon would be my first choices as I’m not a big fan of Auzzie wines as they’re a little over-extracted for my liking. This of course is just a personal preference. Another often overlooked wine that works well with this dish is a Malbec or Malbec blend from Argentina, the land of beef. With that said, here is a list of a few producers I follow:
Left Bank Bordeaux:
With recent demand, this is now a fairly pricy proposition but with a little research, one can find excellent values (relatively) and extremely delicious wine from this region. Names I look for are Kirwan, Barton, Cantelys, Cos Labory, Beau-Site, and Picard. Most of these are available for under $50. Keep in mind that even though these prices may seem a little steep, many of these vineyards are next door to the Great First Growth producers that sell their wines for hundreds, if not thousands of dollars a bottle. Best value vintages would be 2003 and 2004. Collectors covet the 2000’s and 2005’s keeping prices high.
Napa is home to some of the finest Cabernet and Bordeaux style blends in the new world.
Some wines to look out for are the “second labels” from some of the bigger names. These wines are typically a great value and made for earlier consumption. Napanook which is made by Dominus is outstanding as is Innisfree by Joseph Phelps. Other favorites include Robert Mondavi’s Cabernet Sauvignon from Napa Valley, Sterling Napa Cab, Clos Du Val, and Beringer. As with Bordeaux, 2005 is an outstanding vintage but they’re all pretty decent after 2000.
Malbec and Malbec blends are my favorites from this region. Very seldom do I spend over $25 for excellent quality. Names to look for include Catena, Luigi Bosca, and Clos De Los Siete. In this region vintage years don’t seem to be as important as other areas. However, big wines like this do benefit from at least a few years of bottle age. With that in mind, if you can find some of these from 2005 or earlier, grab them!
Hi, great way to cook the steak. It was delicious.
my only problem was that my sauce was quite oily. I put oil on the steaks before cooking and also on the pan. I then used the juices from the steaks, the red wine, the shallots and the butter and stock.
However there was a distinct trace of oil even after the sauce reduced.
should i have put less oil in the pan or on the steaks ?
Sorry for the delay in responding. The amount of oil you put on the steak and in the pan shouldn't really matter. But after the steaks are cooked, you could pour off any excess fat for sure. For the next step (sweating the shallots), we've added butter but you could also use a bit of the fat from the steak to cook the shallots - but you do need a bit of fat for this step.
The other thing that could have happened is that you could have turned on the heat when finishing the sauce with butter. The final butter should be added off the heat or it will split the sauce.
Hope this helps.
Thanks for the response. In hindsight i think i may have kept the heat on while adding the butter at the end which, as you say, seems to have split the sauce. thanks for the tip
quick question. a lot of the recipes call for a "cup" of certain liquids. how much in ML's is in a standard "cup" ?
I made this recipe last night and I am proud to say that this was so much better than the leftover steak my husband took home from the Chop House Restaurant here in Pasadena! Whereas that one was oily and beefy, mine was a burst of flavors! I used filet mignon and got the sauce to reduce perfectly.
The only thing I had to change was use regular chicken stock instead of dark stock, which I didn't have time to make. As a result the sauce was a lot lighter, but it still tasted good. I wonder, could I use beef stock instead of dark chicken stock to achieve the dark sauce color?
The butter, shallots, red wine combo is to die for. We had this dish with mashed potatoes which were great in soaking up the sauce from the plate. Yum!!!
Thanks for the great recipe.
So glad to hear that you had great success. As for your question about using beef stock...absolutely you could use beef stock for this. Just keep in mind though, if you use canned beef stock you may not get the same consistency with the sauce. This is because the canned stuff doesn't have the same gelatin in it.
You could even just use red wine if you like and omit the stock all together...this is also very delicious.
Again so happy to hear that you are feeling confident and happy with your steak cooking skills.
Greetings from sweden, everyone!
I made this recipe a couple of days ago and I noticed that we didn't have any red wine at home (I'm not a big wine-drinker). Instead I had to use white wine for the sauce and it worked beautifully. Just a little tips that it works with both red and white wine...
I am cooking this for the second time as I write. We were truly blown away with the flavor of these steaks the first time. Very easy and wonderful. I have a Green Egg which I always prepared my steaks with great success. These surpassed... We became lifetime members because of this recipe! Fantastic!
Realmente es deliciosa esta receta, sobre todo si se prepara como ustedes la recomiendan, con ese delicioso concentrado de pollo, lo serví con papas al romero y todos se sintieron en un restaurante frances de alta categoría, GRACIAS, estoy feliz con sus recetas y tips.