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Home / Food and Wine Pairings / Beef tenderloin with onion jam and red wine mustard sauce

Beef tenderloin with onion jam and red wine mustard sauce

Chef, Lenny Redé
Wine Pairings:   Cabernet Sauvignon

, 

Cabernet Sauvignon and Pinot Noir are great wines to pair with a beef tenderloin

 

Savvy match: A classic pairing for beef tenderloin is Cabernet Sauvignon. The most tender cut of beef, it is also lean with an almost buttery mouthfeel. As always, the rich flavors and fats of the meat help smooth the tannins of a wine, but the surprising leanness of this exquisite steak benefits from older vintages where tannins have already mellowed a bit.  

If Cabernet is not a favorite, this dish pairs equally well with a Bordeaux-style blend or even Pinot Noir.

Ingredients

*Instant Read Thermometer, Cast Iron Pan  
  • 2 – 4 (8 ounce) beef tenderloin
  • Sea salt
  • Fresh ground pepper 
  • 1 teaspoon fresh thyme leaves
  • Oil as needed
  Onion jam:
  • 2 tablespoons butter
  • 1 red onion, finely diced
  • 2 ounces red wine vinegar
  • 2 ounces water
  • 2 tablespoons sugar
  • Salt and pepper to taste
  Red wine mustard sauce:
  • 1 shallot, minced
  • 1/2 cup red wine (Cabernet)
  • 1 teaspoon fresh thyme 
  • 1/2 cup beef demi-glace
  • 1 teaspoon red wine vinegar
  • 1 teaspoon sugar
  • 2 teaspoons tomato paste
  • 2 teaspoons grain mustard

Steps

1.

Line a baking sheet with aluminum foil and place a rack over the top.

2.

Heat oven to 275 degrees.

3.

For onion jam:

Heat a non-reactive pan, add butter, and brown the onion. Add vinegar, water, and sugar. Bring to a boil and place in the oven.

4.

Rub the steak with fresh thyme, more salt than you think you need and plenty of black pepper. 

5.

Place the steak on the rack and place into a 275-degree oven for 60 - 90 minutes.

6.

In a large saucepan reduce red wine and shallot with bouquet garni.

7.

Add demi-glace and tomato paste and bring to a boil.

8.

Reduce heat, adjust seasoning and finish with soft butter and mustard.

9.

Remove the steak from the oven when the internal temperature reads 120 degrees and let it rest for 20 minutes.

10.

Heat a cast iron skillet.

11.

Add a tablespoon of oil to the hot skillet, sear tenderloin 1 minute on each side.

12.

Remove to a platter, slice, and garnish with onion jam and red wine sauce. Serve with potatoes, green beans, and tomatoes.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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