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Herb-Crusted Beef Tenderloin w/ Guenoc Cabernet Sauvignon Jus

Recipe Date:
October 14, 2013
Serving Size:
Cook Time:
Imperial (US)
  • For the herb crust:
  • Combine all ingredients and set aside
  • 1 cup fresh white bread crumbs
  • 1/4 cup chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1 tsp chopped fresh tarragon
  • 1/2 tsp chopped fresh thyme
  • 2 tbsps melted butter
  • Salt and pepper to taste
  • For the red wine jus:
  • 2 cups high quality beef or veal stock, or canned low sodium beef broth
  • 1/2 cup Guenoc Cabernet Sauvignon
  • 1 chopped shallot
  • 1 small bay leaf
  • 2 sprigs fresh thyme
  • Salt and pepper to taste
  • For the beef tenderloins:
  • 4 beef tenderloin steaks, 6-8 oz. each
  • 1 tbsp canola oil
  • Salt and pepper to taste
  • Reserved herb crust
  • Reserved red wine jus

To make the red wine jus: 
Combine the stock, red wine, shallot, bay leaf and thyme in a small pot. Over 
medium heat, reduce the sauce to approximately ½ cup, or until it becomes 
syrup-like. Strain the sauce through a fine mesh sieve and discard the solids. 
Pre-heat oven to 400 degrees. 
Heat a heavy, oven-safe skillet or cast iron pan over medium high heat until very 
hot. Season the steaks with salt and pepper. Add the oil to the skillet and sear the 
steaks until well-caramelized on the first side, about 3 to 4 minutes. Turn steaks 
over and top with about a ¼ cup of the herb crust, pressing down gently to make 
neat. Place the pan with the steaks in the oven and cook until desired doneness. 6 
or 8 minutes will take an 8 oz. steak to about medium rare, but use a meat 
thermometer if you are unsure. 
Serve with the re-heated red wine jus, a bottle of Guenoc Cabernet Sauvignon and 

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