1 Beef Tenderloin
¼ C. Cracked Peppercorn
1 ½ C. Cedar Creek Syrah
1 C. beef stock
3 cloves garlic
6 med. Shallots
2TB Olive Oil
Heat a sauté pan on medium heat.
Mix olive oil, peppercorns & salt in a bowl.
Rub the mixture over the tenderloin, coating all sides.
Pan sear tenderloins to desired temperature (minimum 135° F.) and remove from pan.
Add shallots & garlic-lightly caramelize.
Deglaze pan with red wine & reduce by ½.
Add Beef stock, let simmer for 5min.
– from Chef Scott Kelley from the Anvil Pub & Grille