The Reversed Sommelier

Recipe: Beef Tenderloin with Red Wine Reduction This beef tenderloin recipe is the perfect pairing for the 2020 Domaine Sylvain Morey Bourgogne Rouge. The wine's bright fruit flavors and subtle tannins complement the tender, juicy beef and the savory richness of the red wine reduction. The earthy undertones in the wine also pair well with the umami flavors in the beef, making for a delicious and complex dining experience. Ingredients: 1 beef tenderloin (about 2 lbs) 2 tbsp olive oil 4 cloves garlic, minced Salt and pepper, to taste 1 cup red wine (preferably the same wine you are serving with the dish) 1 cup beef broth 2 tbsp unsalted butter Instructions: Preheat oven to 425°F (220°C). In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 1 minute. Season the beef tenderloin with salt and pepper and add it to the skillet. Sear each side for about 2 minutes until browned. Transfer the beef to a baking dish and roast in the oven for about 20-25 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare. While the beef is roasting, prepare the red wine reduction. In the same skillet used to sear the beef, add the red wine and beef broth. Bring to a boil and let simmer until the liquid has reduced by half. Remove from heat and stir in the butter until melted and well combined. Once the beef is done, let it rest for about 10 minutes before slicing. Serve with the red wine reduction sauce drizzled over the beef. Enjoy this delicious and elegant beef tenderloin recipe with a glass of 2020 Domaine Sylvain Morey Bourgogne Rouge for the ultimate dining experience.