BEEF TENDERLOIN WITH PINOT NOIR SAUCE

Ingredients

• 1/3 cup balsamic vinegar
• 1/3 cup extra-virgin olive oil
• 2 tbsp chopped fresh parsley*
• 2 cloves garlic, chopped*
• 2 tsp basil, crumbled*
• 2 tsp oregano, crumbled*
• 2 lb (1 kg) beef tenderloin roast
• Pinot Noir Sauce*

Directions

1. To prepare marinade, combine vinegar, oil, parsley, garlic, basil and oregano in a heavy zip-lock plastic bag. Add beef tenderloin and squeeze bag to coat beef with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for 8 - 24 hours.
2. Preheat oven to 425°F.
3. Remove tenderloin from marinade and pat dry with paper towels; discard marinade. Roast tenderloin at 425°F for 35 - 40 minutes or until a meat thermometer registers 140°F. Alternatively, grill tenderloin over medium heat on natural gas barbecue, turning occasionally, to desired doneness.
4. Let stand for 5 minutes before carving. Serve with Pinot Noir Sauce.

Ingredients

• 1 cup chopped onion*
• 1 cup chopped carrots*
• 1 cup chopped celery*
• 1 tbsp salted butter
• 2 tbsp tomato paste
• 1/2 tsp freshly ground pepper
• 1 1/4 cups Pinot Noir or other dry red wine
• 1 can (10 oz / 284 mL) beef broth
• 1 can (10 oz / 284 mL) chicken broth
• 2 tbsp salted butter, softened
• 1 tbsp all-purpose flour
• 1/4 tsp freshly ground pepper

Yield: Makes about 1 1/4 cup.

Directions

1. In a frypan, sauté onion, carrots and celery in 1 tbsp butter until tender, about 5 minutes. Stir in tomato paste and 1/2 tsp pepper.
2. Add Pinot Noir and boil until reduced by half, about 5 minutes. Add beef broth and chicken broth; boil until liquid is reduced to 1 1/2 cups.
3. Strain mixture through a fine sieve; discard solids. Return strained liquid to frypan and bring to a simmer over medium heat. Combine softened butter with flour and whisk into simmering liquid.
4. Cook, stirring frequently until thickened, about 1 minute. Stir in 1/4 tsp pepper. Serve with beef tenderloin.