Beef tenderloin
2 cups Star Lane Cabernet Sauvignon or Hermannhof Norton
1 can (14 oz) beef broth
1 stick butter
2 T minced garlic
2 T minced onion
2 cups crumbled blue cheese
Coarse salt
Coarse pepper
Olive oil

Slice baguette into thin slices and dry overnight. Drizzle baguettes with olive oil and sprinkle with rosemary. Bake in 350-degree oven until crisp and set aside.

Rub tenderloin with olive oil, coarse salt and coarse pepper. Fold side of tenderloin under until loin looks the same thickness across. Bake uncovered on a baking rack in 350-degree oven until center temperature reaches 150 degrees.  Remove from oven and let rest.

Melt one-half stick butter in pan until foamy. Add minced garlic and onion and brown.  Add 2 cups Star Lane Cabernet Sauvignon Wine or Hermannhof Norton. Stir in and deglaze pan. Cook wine rapidly until it reduces by at least half.  Add beef broth and salt and pepper to taste. Bring to boil again and reduce by half. Remove from heat and swirl in half stick butter to thicken. (May use cornstarch as needed to thicken.)

Shave beef tenderloin when cool enough to handle on a small meat slicer or slice very thinly. Serve on crostinis and top with crumbled blue cheese and pour reduction over top. Enjoy immediately with Star Lane Cabernet or Hermannhof Norton.

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