Roasted Pork Tenderloin

2021 Boushey Syrah

A little bit of Viognier goes a long way! We add in about 7% Viognier to our Boushey Vineyard Syrah, and it really brings a feminine floral quality to both the nose and palate. Beautiful notes of violet, blueberry and vanilla greet you first, then give way to white pepper, cola and anise on the silky palate, and follows through the long finish.

Russell’s

Beef Tenderloin Roast with Caramelized Onions & Shiitake Mushrooms

Pairs Beautifully with 2018 WIT Cellars Cabernet Sauvignon

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 24 oz Beef Tenderloin Roast
• 1 Walla Walla Sweet Onion Chopped
• 1/4 c Shiitake Mushrooms
• 3 cloves Garlic
• 1 Bay Leaf
• Black Peppercorn
• 3 Sprigs Fresh Thyme
• 1 c Red Wine Inexpensive
• 32 oz Veal or Beef Stock
• 2 tbsp Butter

Method

 

Beef Tenderloin Roast

1. Preheat oven to 300 degrees.
2. In an oven-safe pot, sear desired protein until browned on all sides.
3. Add onion, garlic, bay leaf, peppercorn, thyme, and red wine.
4. Cook fortwo minutes and then add the veal or beef stock. Cover with a lid orfoil and put in the oven for 45 minutes to an hour.
5. Pull out of oven,rest meat on a tray and reduce braising liquid until nape (thick enoughto coat the back of a spoon without running off).
6. Strain the liquid andwhisk in the butter.

Carmalized Onions & Shiitake Mushrooms

1. Slice onion and sauté on medium/low heat until caramelized, aboutten minutes. Turn up the heat to a med/high and add the mushrooms.Sauté mushrooms for three minutes.
2. Serve the sliced tenderloin on caramelized onions and shiitakemushrooms and top with veal or beef demi-glacé.