Tenderloin Ingredients:One 5-7 lb Beef Tenderloin (#6555049)
Chef Steven K. Salle prepares to clean the silver skin off his Tenderloin
Trimmed of excess fat & silver lining
3 T Course Black Pepper (#760843)
3 T Kosher Salt (#773473)
1 T Herb De Provence (#4936225)
1/2 Cup Olive Oil
Fried Shallot Zinfandel Reduction:
4 large shallots, cut in long strips
3 T olive oil
One bottle of Foothill Zinfandel
1 cup prepared Demi Glace Sauce
2 sticks butter
Rub defatted tenderloin with olive oil, season with salt, pepper and
Chef Steven K. Salle (Center)And Sous Armondo Pinchy Sweaty (Left) and Executive Sous Chef Briano Meiernuski (Right)
herb de province. Sear in a 450° oven for 10 minutes, reduce to 325° for 20 minutes or 120°
internal temperatures (instant read thermometer) for medium rare. Remove and tent with aluminum foil for 15-20 minutes.
Heat olive oil, fry shallots for 3 minutes or until golden to dark drown, set on a paper towel to remove excess oil.
Reduce one bottle of Zinfandel to 1/2 cup, add Demi Glace and bring to a boil, turn off heat and whisk in the two sticks of butter.
Slice Tenderloin onto a platter, cover a little of the meat with the sauce, sever the rest on the side.
Garnish with fried shallots.
This dish is inspired from of the Harvest of Zinfandel grapes in the Sierra Foothills
“Great food and good O’ California Zin”…Chef, Steven K. Salle