Tenderloin with Red Wine Sauce

Dinner tonight: Roasted Tenderloin with red wine sauce Horseradish mustard mashed potatoes with scallions Sauteed red swiss chard Served with a 2001 Pine Ridge Oakville Cabernet Sauvignon

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Recipes:

(Warning: I don’t measure anything. These are all estimates!)

Tenderloin with Red Wine Sauce:

2 lb tenderloin

Garlic powder, Onion powder, Paprika, Salt, Pepper

Sauce:

1 tablespoon butter

1 tablespoon flour

1/4 cup finely chopped onion

1/4 cup finely chopped garlic

1 1/2 cup beef stock

1 1/2 cup red wine

Dash of worcestershire sauce

Dash of smoke seasoning

Salt, Pepper to taste

Up to 24 hours in advance, rub tenderloin with seasonings. Pre-heat oven to 500. Put tenderloin in oven for 10 minutes, lower oven to 425. Cook to desired doneness. (I cook til 135, then take the tenderloin out and let it sit 10 minutes. This makes a nice rare-medium rare roast).

Sauce:
Sautee onion and garlic in butter til limp. Add flour and stir. And beef stock, red wine, worstechire sauce, smoke seasoning and salt and pepper. Bring to boil, lower temperature and simmer til reduced.

Horseradish Mustard Mashed Potatoes with Scallions:

6 Small Yukon Potatoes

3 Tablespoons Butter

1/4 cup cream

2 Tablespoons horseradish mustard

1 Bunch scallions, finely chopped

Salt, Pepper to taste

Peel and cut up potatoes. Cover with water and boil til tender, approximately 20 minutes. Drain. Add butter, cream, mustard and mash til smooth. Add scallions and salt an pepper, stir.

Sauteed Swiss Chard:

1/2 small yellow onion, chopped

1/2 tablespoon garlic, chopped

1 teaspoon chopped dried cayenne pepper

Olive Oil

4 cups chopped swiss chard, chopped

chicken stock, as needed

2 tablespoons red wine vinegar

1 tomato, chopped

Sautee onion and garlic in olive oil til limp. Add dried cayenne pepper. Add Swiss Chard in batches, adding chicken stock as needed to keep moist. Drizzle with red wine vinegar. Add tomato, and cook til soft and warm through.

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