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Short Description
Grilled peppercorn-crusted beef chateau served with a rich caramelized pecan and cabernet cherry sauce for a bold, elegant dish.
Ingredients
Marinate:
2 lb beef tenderloin
2 tablespoons olive oil
2 tablespoons grainy mustard
2 tablespoons chopped garlic
2 teaspoons salt
4 teaspoons cracked black pepper
Sauce:
¼ cup Port wine
4 cups red wine
1 cup dried cherries
2 teaspoons sugar
½ teaspoon salt
1 cup olive oil
1 cup pecan pieces
2 tablespoons water
2 tablespoons sugar
Preparation
Beef Marinade:
Combine 1 tablespoon of oil, brown mustard, garlic, 1 teaspoon of salt, cracked pepper, and Port wine. Rub this mixture onto the beef.
Grill the beef and then finish cooking in the oven at 350°F for approximately 15 minutes for medium rare.
In a saucepan, bring the wine and cherries to a boil, then reduce by half and stir. Dissolve 1 teaspoon of sugar and ¼ teaspoon of salt into the wine mixture, then add 4 oz of olive oil.
Mix the pecans with 1 tablespoon of sugar, ¼ teaspoon of salt, and water. Spread them on a baking sheet and bake for about 15 minutes at 350°F
Slice the beef, arrange it in a pan, and top with the cherry sauce and toasted pecans.