The weekend beckons…which means you may be able to spend some quality time in the kitchen.
If you’re a Cabernet Sauvignon fan, you probably have discovered that Cabernet can be tricky to pair with food.
But not if the food is topped with a Cabernet sauce! That’s the pairing secret of this recipe, which yields 8 to 10 servings.
BEEF TENDERLOIN WITH CABERNET SAUCE
- 2½-lb. beef tenderloin roast
- 1/4 cup olive oil
- Salt and pepper
- 1 large onion, chopped (1 cup)
- 2 stalks celery, chopped (1 cup)
- 2 medium carrots, chopped (1 cup)
- 4 cloves garlic, thinly sliced
- 1 1/2 cups Cabernet Sauvignon
- 1 1/2 cups beef broth
- 1/2-cup balsamic vinegar
- 2 bay leaves
- 1 tablespoon butter
- 1/2-teaspoon fresh rosemary, snipped
- Arrange preheated coals around drip pan on grill for indirect cooking. Test for medium-high heat over drip pan.
- Lightly coat beef with 2 tablespoons of the olive oil, and season with salt and pepper.
- Insert a meat thermometer into the center, and grill indirectly on the rack of a covered grill for 1 hour, or until thermometer registers 145 degrees (for medium rare). Cover and let stand 15 minutes before slicing.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic, and cook and stir for about 10 minutes, or until vegetables are brown.
- Add wine, beef broth, balsamic vinegar and bay leaves. Simmer, uncovered, for 10 minutes. Strain, reserving the liquid.
- Discard solids and continue to boil the liquid gently, uncovered, for 25 to 30 minutes, or until reduced to ½ cup and slightly thickened.
- Stir butter and rosemary into the sauce. Season to taste with salt and pepper.
- Thinly slice the beef, and serve immediately with the sauce.