2 8 oz. beef tenderloins, about 1 1/2" thick
1 tsp. kosher salt
1/2 tsp. coarsely ground pepper
2 T. olive oil
1/2 cup red wine such a zinfandel, cjbernet, or a merlot (a good quality) – drink the
remainder at dinner
1/2 cup beef broth
sprigs of fresh rosemary
tomato butter cut out into hearts
Salt and pepper both sides of beef tenderloins.
Heat oil in medium skillet over medium high heat. Add beef and cook for 4 minutes
per side for medium-rare. Remove to platter and cover with foil to keep warm. In
same skillet add wine and broth. Cook medium heat for 1 minute to reduce slightly.
Place beef on serving plate. Top with sauce and garnish with rosemary sprigs and
“heart shaped” tomato butter (see recipe below)
4 oz. butter, softened
1 T. tomato paste
1 tsp. finely minced garlic
1 tsp. finely minced parsley
In small bowl, combine the softened butter, tomato paste, garlic and parsley. With
wooden spoon, beat until combined. Place a sheet of plastic wrap with twist ties.
Place in freezer until ready to serve. Remove from freexer, cut into 1/4″ thick pieces
and cut out “hearts” with small cookie cutter. Place on hot beef tenderloins just
before ready to serve.
Serve beef with : blanched asparagus with heart shaped red peppers and lemon zest,
boiled baby new potatoes wiht chopped fresh chives and butter and smoked salmon