Grilled Garlic & Dijon Grass Fed Beef Tenderloin with Browned Butter Mash potatoes & Red Wine Reduction Sauce

Recipe by Chef Dave Montemayor from The Stilt House. Demonstrated at the 2016 Cedar Creek Winery Open House.

Tenderloin Marinade:
• 1 cup Balsamic Vinegar
• ½ cup Soy Sauce
• 4 TBsp Minced Garlic
• 3 TBsp Olive Oil
• 2 tsp Ground Pepper
• 1 cup Cedar Creek Cabernet Sauvignon
• 4 tsp Worcestershire
• 2 TBsp Dijon Mustard

Marinate Steaks for 24 hours minimum for the best results. For cooking the steak, place it on a hot grill 500°, for about 4 minutes per side for medium rare. Internal temperature should read 135° for 10 seconds at least. Let steak rest at least 10 minutes prior to plating.

Browned Butter Mashed Potatoes:
• 2 lbs Russet Potatoes
• 4 oz Unsalted Butter
• ½ cup Heavy Cream
• 1 tsp Salt
• ½ tsp Pepper
• ¾ cup shredded Rose & Crown Double Gloucester

Note: Double Gloucester is a cousin to American Cheddars. Gloucester is a city in Britain where the cattle that make this cheese come from.

Peel then cube potatoes (2 inch x 2 inch) and place in water to boil. Boil for 20 minutes or until fork tender. Place butter in sauce pan on medium heat until melted and foam starts to dissipate. Brown slowly as to not scorch butter. Once browned, set aside. Mash all ingredients together until creamy.

Red Wine Reduction:
• 1 Red Onion
• 1 White Onion
• 2 lbs Carrots
• 4 TBsp Minced Garlic
• 4 Shallots
• 2 Tomatoes (diced)
• 1 lb Mushrooms
• 2 ½ cups Cedar Creek Cabernet Sauvignon
• 28 oz Beef Broth

In stock pot put oil, then red onion, white onion, carrots, garlic, shallots, tomato, mushrooms and cook for 20 minutes until all vegetables are soft. Add Beef broth and 1 ½ cups of Cedar Creek Cabernet Sauvignon, simmer for 20 minutes. Drain remaining liquid and discard all vegetables. Add 1 cup Cedar Creek Cabernet Sauvignon and simmer for another 20 minutes or until thickened. Enjoy!