Herrera Vineyards Carolina's White

Herrera Vineyards Carolinas White

This is a fragrant and light wine with abundant grape flavor. It has appealing tropical fruit and subtle pear notes. Pairs well with lemon sorbet or key lime pie.


Ingredients:
  • 1/3 cup dried porcini mushrooms
  • 1 cup warm water
  • 2-1/2 pounds trimmed beef tenderloin roast
  • salt and ground black pepper to taste
  • 1 tablespoons vegetable oil
  • 1 Tablespoons unsalted butter
  • 1/2 cup sliced shallots
  • 1 pinch salt
  • 1/4 cup tarragon vinegar
  • 1 cup veal stock
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh tarragon
  • salt and ground black pepper to taste
  • Goodness In:
    Prep Time:
    15 min
    Cook Time:
    1 Hr 5 min
    Ready in:
    2 Hrs 20 min
    Serves – 6
    Roast Beef Tenderloin

    Roast-Beef-Tenderloin

    Directions:

    1. Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
    2. Preheat oven to 325 degrees F (165 degrees C).
    3. Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.,
    4. Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
    5. Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
    6. Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
    7. Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
    8. Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.