Does the menu come first, or selecting the wine? I am often asked this question. Hard to say as there is no real rule. My interest in wine stems from my love to cook, so more often than not, for me, the food comes first. In my blogs, you can count on me to share my favourite recipes and provide suggestions of wine pairings. This beef tenderloin recipe and wine pairing was a request from a longtime Savvy client. At any time, feel free to send me an email with a recipe that you would like a wine suggestion for (email: firstname.lastname@example.org).
Beef Tenderloin Wine Pairings
Beef tenderloin, with its rich and succulent flavor profile, requires a wine that can match its intensity while complementing its luxurious taste. Canadian wines, celebrated for their diversity and unique regional characteristics, offer some impeccable choices for this pairing.
The robust reds of British Columbia’s Okanagan Valley are a perfect starting point. A full-bodied BC Cabernet Sauvignon or Merlot, with their dark fruit notes and hints of spice, can beautifully enhance the tenderloin’s flavors. Similarly, the structured reds from Ontario’s Niagara Peninsula, particularly its well-aged Cabernet Franc or a plush Pinot Noir, can provide an elegant balance to the meat, making the duo an unforgettable culinary experience.
These Canadian wines will ensure a harmonious fusion of taste – you can find the perfect wine pairing in our online shop.
Beef Tenderloin with Port, Mushroom & Stilton Sauce Recipe
¼ cup butter
½ tsp. coarsely ground pepper
1 tsp. minced fresh garlic
2-3 lb. beef tenderloin, trimmed and tied
1 tbsp butter
4 oz. crumbled Stilton cheese
1 cup beef broth
¼ cup Maderia wine
1 cup sliced mushrooms
½ cup chopped pecans, toasted
½ cup pine nuts, toasted
1/3 cup green onions
Heat oven to 400 degrees. In a skillet melt ¼ cup butter until sizzling; stir in pepper and garlic. Place tenderloin in skillet. Cook over medium high heat until browned on all sides (7 – 9 minutes). Remove from pan; reserve pan juices and browned particles in skillet. Line a 13 x 9” baking pan with foil; place tenderloin in pan. Bake 35 – 50 minutes or until meat thermometer reaches 160 F (medium). Remove from oven and let rest, tented for 5 – 10 minutes.
Meanwhile, melt 2 tbsp. butter in same skillet with reserved pan juices and browned particles until sizzling; stir in blue cheese. Cook over medium heat, stirring occasionally until cheese is melted (4 – 5 minutes). Stir in beef broth and wine; add mushrooms. Continue cooking, stirring occasionally until mushrooms are tender. Stir in remaining sauce ingredients. Serve over carved tenderloin.
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