Pan-seared beef tenderloin bathed in rosemary-garlic butter pairs seamlessly with Adaptation Petite Sirah. The wine’s bold dark fruit and spice notes highlight the steak’s richness, while blueberry undertones in the wine beautifully complement the glaze, creating a harmoniously delicious pairing!
Pair with: 2022 Adaptation Petite Sirah, Napa Valley
Serves 2
Beef Tenderloin & Blueberry Glaze
Ingredients
- 2 beef tenderloin filets (10-12 ounces each, 2 inches thick)
- Kosher salt
- Pepper
- 2 tablespoons canola oil
- 3 tablespoons butter (2 for steak, 1 for glaze)
- 3 cloves garlic (2 for steak, 1 for glaze)
- 2 sprigs fresh rosemary
- 1 shallot (sliced)
- 1 cup red wine
- 2 cups fresh blueberries (mashed)
- ¼ cup brown sugar (or ⅛ cup if using frozen blueberries)
- 1 tablespoon red wine vinegar
- 1 tablespoon cornstarch
- Salt (to taste)
Directions
- Season steaks liberally with salt and pepper, place on a wire rack, and refrigerate uncovered overnight.
- Preheat the oven to 400°F. Bring steaks to room temperature for 45 minutes before cooking.
- Heat a cast-iron skillet over medium-high heat, add oil, and sear steaks for 2 minutes per side. Add butter, garlic, and rosemary, and baste for 1 minute.
- Transfer skillet to the oven and cook until desired doneness. Rest steaks for 10 minutes, pouring the skillet's butter mixture over them.
- In a pot, melt butter, sauté shallots, and add garlic. Stir in red wine and reduce by ¼. Add blueberries, sugar, and vinegar. Simmer for 15 minutes.
- Blend the glaze with cornstarch until smooth. Cool slightly before serving.
- Plate steaks, top with glaze, garnish, and serve with sides.
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