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Tasting Notes

Beef Tenderloin with Garlic

 
Try a Zinfandel as a perfect accompaniment to this main course.

 
12 oz Beef tenderloin
10 Garlic cloves
4 tbs. Olive oil
Sea salt
4 tbs. Dry Spanish sherry (or Cabernet)

 
Preparation:

Cut the beef into 1 inch cubes. Peel and lightly mash the garlic with the blunt end of a knife. Heat the oil in a skillet over high heat and, when the oil is hot, add the garlic and the meat and fry over high heat until browned and cooked to your taste. Sprinkle over with salt to taste and then add half the sherry. Remove the meat and de-glaze the pan with the rest of the sherry, scraping up any browned bits from the bottom of the pan. Pour this sauce over the meat and serve right away.

Serve with grilled tomatoes sprinkled with herbs and warm crusty bread.

Serves 4 people.

Recipe provided by Anthony Dias Blue

 
 

Tasting Notes—September 1998

 
 
This page created September 1998

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