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Ingredients:For the Sauce:4 Tbsp. Butter1/2 cup chopped shallots4 cups (about one 750ml. Bottle) Cabernet Sauvignon3 thyme sprigs1 bay leaf1 tsp. fresh ground pepper2 cups beef broth
For the Vegetables:4 Tbsp. Butter4 carrots, peeled and cut into 1/4-inch dice10 shallots, cut into 1/4-inch dice4 thyme sprigs1 bay leaf1/2 tsp. fresh ground pepper1/4 cup Italian parsley leaves1/2 tsp. kosher salt
For the Beef:Eight 6-oz. beef tenderloin medallionsKosher saltFresh ground pepper1 Tbsp. Butter
Directions:For the Sauce:Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
Add the shallots and cook until translucent, about 10 minutes, stirring occasionally. Add the wine, thyme, bay leaf and pepper. Cook until the liquid is reduced to 1/2 cup.
Add the broth, bring to a boil, reduce the heat and simmer until reduced by half, about 30 minutes.
Strain through a fine sieve, return to the skillet and whisk in the remaining 2 tablespoons butter.
For the Vegetables:Melt the butter in a large skillet over medium heat. Add the carrots, shallots, thyme, bay leaf and pepper. Cook until the carrots are tender, about 10 minutes. Remove the thyme and bay leaf. Add the parsley and salt parsley.
For the Beef:Sprinkle the beef generously on both sides with salt and pepper. Melt the butter in a large skillet over high heat. Add the beef and cook until seared, about 2 minutes. Reduce the heat to medium and cook 3 minutes. Turn and cook until rare, about 3 minutes.
Place a spoonful of the sauce on each plate, top with a beef medallion and a spoonful of the vegetables.
Suggested Wines:Robert Mondavi Coastal Private Selection Cabernert SavignonRobert Mondavi Oakville District Cabernet Sauvignon
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