Bacon Wrapped Beef Tenderloin in Red Wine Sauce

Ingredients

1 1/2 Cups Red Wine
3 Cloves of Garlic
1 3/4 Cups Beef Broth
1 1/4 Cups Chicken Broth
2 Sprigs Fresh Thyme
1 1/2 Tbsp Tomato Paste
2 Tbsp Unsalted Butter
1 Tbsp Cornstarch
1 Tbsp Shallots, chopped
4 Slices Center-Cut Bacon
4 (1'' thick) Beef Tenderloin Steaks
Olive Oil 

Directions

Preheat the oven to 450°F.

To prepare the sauce, combine the first five ingredients in a medium-sized saucepan and then whisk in the tomato paste. Bring ingredients to a simmer over medium heat and continue to simmer until the liquid is reduced by half.

While the sauce is reducing, tightly wrap one slice of bacon around each steak and secure with a toothpick. Brush a thin layer of olive oil on both sides of each steak and season with salt and fresh ground pepper.

Remove the sauce from the heat and set aside.

To prepare the steaks, heat a large nonstick skillet over medium-high heat and add the steaks, cooking 2 minutes on each side or until brown. Remove the steaks from the pan, set the skillet aside, and place the steaks on a baking sheet.

Bake for 4-5 minutes, or until your desired degree of doneness, which can be measured with a meat thermometer. For rare steak, cook until the internal temperature reaches 120°F; for medium rare, 125°F; for medium, 130°F.

Remove any extra grease from the skillet to sear the steaks then add 1 Tbsp of butter and the shallots. Sauté over medium heat until the shallots soften. Add the cornstarch and stir until combined. Add the sauce to the skillet and bring to a simmer; stir until thickened. Remove the garlic cloves and thyme and whisk in the remaining 1 Tbsp of butter.

Remove the toothpicks from the steaks, plate them, then spoon some of the sauce over each.

Originally published in The Wine Cellar March 2019.

Rustic Beef Stew with Cabernet Sauvignon

INGREDIENT LIST

1 1/2 Lbs Stewing Beef
1/3 C Vegetable Shortening
3/4 C Flour
1/4 Tsp Smoked Paprika
1 Tsp Garlic Powder
1/4 Tsp Salt
1/4 Tsp Pepper
1-1.36L Can Tomato Juice
1 C Beef Stock
1 C Cabernet Sauvignon - Chilean is good
1 Large Onion, Diced
4 Large Potatoes scrubbed not peeled, Diced
4 Large Carrots, peeled and sliced
4 Celery stalks, washed and sliced
Fresh Celery Leaves (approx. 1/4C), finely diced
1 1/2 Tsp Worcestershire Sauce
1/2 Tsp Dried Basil
1 Tsp Dried Oregano
1 Tsp Dried Rosemary, Crushed
3 Bay Leaves
1-2 Garlic Cloves, pressed
Salt and Pepper to taste

DIRECTIONS

Trim any large pieces of fat off the stewing meat, but leave the marbling. In a large bowl combine flour, garlic powder, paprika, salt and pepper. In a large stock pot, over medium heat, melt shortening. While shortening is melting dredge meat in flour mix and shake off most of the flour but not all, as this will help to thicken stew. Once all the meat has been added to the pot continue to stir meat so it does not stick to pot. Just brown the outside of meat, or it will be tough and not tender. Add diced onions. Now add the whole can of tomato juice in small increments so no clumps. Stir in stock and wine, if you find sauce is too thick, add more wine or stock. Reduce heat to low and add diced potatoes, celery leaves, Worcestershire sauce, basil, oregano, rosemary, bay leaves, pressed garlic, salt and pepper, stirring occasionally. After approximately 30 minutes, add the carrots, stirring occasionally. Add celery approximately 30 minutes later. Continue to cook till vegetables are cooked. Serve with dumplings if desired and, of course, a glass of wine.

Originally published in The Wine Cellar November 2015.

Tomato Pasta Sauce with Red Wine and Ground Beef

INGREDIENT LIST

1 Lb. Lean Ground Beef
1 Can Diced Tomatoes
1 Medium Onion, Diced
2 Large Garlic Cloves, Minced
6 Mushrooms, Washed and Sliced
1 C Red Wine
1/8 C Balsamic Vinegar
1/2 tsp Italian Seasoning
1/2 tsp Oregano
1/2 tsp Rosemary
1/2 tsp Basil
Pinch Salt
Pepper
Fresh Basil

DIRECTIONS

In large frying pan on medium high heat, brown ground beef and onions. Once cooked drain off excess grease, return to medium heat and pour in diced tomatoes. Add garlic, dry herbs*, salt and pepper. Add in red wine (I used the Cheeky Monkey Cabernet Merlot Grenache), balsamic vinegar and mushrooms. Reduce heat to medium low and allow sauce to thicken to desired consistency. Serve over favourite cooked pasta. I like a penne lisce or tri coloured fusilli noodle. Top with largely chopped basil. Enjoy!

*I Like to use my mortar and pestle to break down the dry herbs.

Originally published in The Wine Cellar September 2015.