Herb Crusted Filet of Beef paired w/ Quilceda Creek Cabernet

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tenderloin

Serves 6

INGREDIENTS 1 3-lb. Beef Tenderloin 3 TBSP Extra Virgin Olive Oil 1/2 cup Madeira 2/3 cup Vermouth 1/4 Cognac 1 bay leaf 1 TBSP butter 3 cloves garlic, minced 1 TBSP marjoram 1 TBSP fresh thyme, chopped 1/2 cup cold water sea salt and pepper

HERB CRUST: 3 slices white bread, crusts removed 1/2 cup fresh herbs, chopped (thyme, marjoram, rosemary, parsley) 2-3 cloves garlic, minced

At least 2 hours before cooking, combine all ingredients together (not Herb Crust or Madeira) in a large bowl or pan. Place meat in mixture and cover entire cut of beef with herb mix. Refrigerate for later cooking.

To make herb crust, place bread in food processor with herbs and garlic. Process until well blended and fine. Season to taste with salt and pepper.

Grill Method: Preheat grill to medium high. Take beef out of marinade and set marinade aside for later. Cook each side of meat 4 minutes or so giving it a nice sear on all sides. After searing, move beef to upper rack or cooler side of grill and cook 20 minutes.

Oven Method: Preheat oven to 425°F. Oven sear beef (brown sides, about 5-7 minutes each side) then reduce heat to 350°F. Cook for 30-35 minutes making sure to baste throughout cooking.

After beef is done cooking, remove filet from grill or oven and place on a platter, then cover with foil tent. Place platter in oven with oven off and door open, or with the oven on WARM for 20 minutes. Take the marinade that was set aside and pour it into a small saucepan with 1/2 cup water. Bring to boil and reduce liquid by half, add madeira, then reduce by half. Serve sauce on the side late with beef. If you cooked the beef in the oven, you can use the roasting pan instead of a small saucepan so you get all the yummy bits.

To finish, rub herb crust mixture all over beef, brush a light amount of olive oil if needed. Place herb-covered beef back on the grill and cook each side about 2-3 minutes per side taking care to not burn the crust. If using the oven, broil each side for 2-3 minutes taking care to avoid burning.

Carve beef and serve with sauce on side.

Wine Pairings: Here's a regal beef dish that's sure to be a crowd pleaser. If you actually like the people you have over at your house you can bring out the good wines to impress them. Better yet, pull out a magnum. If it's your family and they're driving you up one wall and down another you can opt for the lower tier swill. If you dine at Chez Bakas, chances are it's all good stuff. Because this beef dish requires a little extra preparation, why not serve a wine that's got a little extra Bruce Lee round house kick to the taste buds? I'd serve these wines with this dish:

+ Quinta do Crasto Old Vines Reserva - Portugal + Quilceda Creek Cabernet Sauvignon - Washington + St. Supéry Dollarhide Ranch Cabernet - Napa + Vilafonté Series C - South Africa

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