Have company coming over? No fear with this classic and easy Bistro Beef Tenderloin. You’ll want to stock up on this lovely Bordeaux-style wine to pair because it will sell out quickly. The Somersville Red Meritage is a favorite amongst the Tolerant Vinotype set. It’s pronounced flavor profile matches up really well with this beef dish.
- 1 3- pound beef tenderloin trimmed of fat
- 2 Tablespoon Extra-virgin olive oil
- 1 Teaspoon Kosher salt
- 1/2 Teaspoon McCormick® Black Pepper, Ground
- 2/3 Cup Chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme
- 2 Tablespoon s Dijon mustard
Preheat oven to 400°F.
Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.
Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.
Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.
This delicious recipe for Bistro Beef Tenderloin pairs perfectly with Somersville Cellars 2016 Red Meritage.
Our Somersville Cellars 2016 Red Meritage was produced in the Lodi appellation of California. This young wine has a dark, deep ruby red color. Powerful flavors of black cherry, blueberry and prune are at the start. Later, notes of tobacco, leather and roasted almonds develop. The mouthfeel is long and smooth, with many layers of tannins slowly coming forward all over the palate. This wine showcases lush fruit and a great length.