For Red Wine Sauce
- 6 Tablespoons red wine
- 3 Tablespoons white soy sauce
- 1 Tablespoon sweet soy sauce
- 3 Tablespoons grated daikon
- ½ ounce butter
- 1 (6 ounce) beef tenderloin, trimmed tick cut
- Salt and pepper, to taste
Prepare the Red Wine Sauce:
In a saucepan over medium-high heat, combine red wine, white soy
sauce, sweet soy sauce, and daikon. Bring mixture to a boil. Boil
for 3 minutes. Add butter and whisk to combine thoroughly. Remove
from heat and set aside.
Prepare the beef:
In a large sauté pan over medium-high heat, sear the beef
tenderloin. Sear on all sides for approximately 2 minutes per side.
Finish cooking the tenderloin in the oven to the desired doneness.
Slice the beef tenderloin into ½ inch slices and arrange
on a plate. Top with the red wine sauce and garnish with diced potato
and baby snow peas.
1999 Comte Armand Pommard "Clos de Epeneaux" 1er Cru