• Beef Tenderloin Fillet And Grape Sauce

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    • 6 x beef tenderloin fillets
    • 6 x bacon strips Grape Sauce
    • 1 bot La Palma Merlot Reserve 2001
    • 1 lt (5 c.) of meat stock
    • 5 x shallots, finely minced
    • 2 x leeks, minced
    • 110 gm mushrooms
    • 2 x onions, finely minced
    • 70 x black grapes, halved
    • 1 sprg rosemary sugar, to taste
    • 1 x salt and pepper, to taste


    1. Wrap bacon around fillets. Seal with extra virgin olive oil and butter in a very warm pan. Reduce heat and cook to taste.
    2. Grape Sauce:Stir fry onions, leeks with butter on high.
    3. When brown add in 80 grape halves and saute/fry lightly. Add in wine gradually, stirring as being poured. Lower heat to reduce sauce by half.
    4. Add in sugar, meat stock and sprig of rosemary and let simmer till it reduces to half again.
    5. Remove from heat.
    6. Blend and filter. Adjust seasoning, if necessary.
    7. Pour back into pan, add in mushrooms and the 60 remaining grape halves.
    8. Heat and serve on top of fillets.

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