There are few better combinations than a deliciously cooked beef fillet paired with a bottle of red wine, especially during the cooler winter months.
Here's how to make it...
Ingredients:
1/2 cup of Pinot Noir
3 fresh thyme sprigs
2 garlic cloves, crushed
1 medium shallot, sliced
1 fresh rosemary sprig
1 1/2 cups of beef broth
1 tablespoon olive oil
4 (4-ounce) beef tenderloin steaks
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
2 tablespoons cold butter
2 teaspoons fresh thyme leaves
Preparation:
1. Place a large baking sheet in oven. Preheat oven to 450°.
2. To prepare steaks, heat a medium saucepan over medium-high heat. Add wine, thyme, rosemary, garlic and shallots to pan, and bring to a boil. Cook until liquid almost evaporates (about 8 minutes). Add broth; bring to a boil. Cook until reduced to about 1/2 cup (about 13 minutes). Remove from heat; strain mixture through a sieve over a bowl. Discard solids.
3. Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add steaks to pan; sauté for 3 minutes on each side or until desired degree of doneness. Let steaks stand 5 minutes.
5. Heat pan to high heat. Add reduced broth mixture to pan; stir in mustard and remaining 1/8 teaspoon salt. Remove from heat. Add butter to pan, 1 piece at a time, stirring with a whisk until each addition is incorporated. Place 1 steak on each of 4 plates; drizzle each serving with about 1 tablespoon sauce. Sprinkle each steak with 1/2 teaspoon thyme leaves, if desired. Serve with vegetables and chips.
Pair it with this Pinot Noir from Strandveld Vineyards, the Southern most vineyards in South Africa
