Blog

Tenderloin with Juniper, Spiced Red Wine Sauce

Posted On: February 12, 2016

 

If love languages are real, consider ours “making steak.” Nothing says “I love you” like a perfectly done piece of meat. We’re skipping restaurants this Valentine’s Day and cooking from the heart. This delicious combination of chestnuts and juniper will delight your Valentine to no end!

Serves 4

Ingredients

Sauce

  • 1/2 bottle of Cabernet Sauvignon wine
  • 1 tsp grated nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 3 cloves
  • 1 oz honey
  • 7oz  grass fed veal stock or beef stock
  • salt, pepper

Vegetable Chartreuse

  • 1/2 cabbage
  • 1 carrot
  • 1/4 turnip
  • 5 oz green beans
  • 10 oz sweet potatoes
  • Olive oil
  • Decoration
  • Micro greens

Method

Chestnuts:

Place the chestnuts in cold water and bring to the boil, simmer 15 to 20 minutes. Drain and peel the chestnuts while hot.

Sauce:

Bring the wine to the boil, add the spices, and infuse. Heat the honey in a sauce pan, then add the spiced wine to the honey, simmer until reduced by two-thirds. Add veal stock and ¾ of the chestnuts; cook until the sauce is reduced and the chestnuts cooked and imbibed with the wine sauce. Decant the chestnuts and set aside. Adjust the seasoning.

Vegetable chartreuse:

Cut the remaining 1/4 of the chestnuts into a small dice. Blanch the cabbage leaves. Cut the carrots and turnips into bâtonnets (matchsticks) and blanch. Blanch the green beans. Cook the sweet potatoes, drain and purée with some olive oil, and season. Assemble the chartreuse: Spread a thin layer of sweet potato purée onto a blanched cabbage leaf, arrange a few green beans interspersed with carrot and turnip bâtonnets and in the middle add a line of chestnut dice. Roll and wrap in plastic film. Repeat the process to obtain 4-6 rolls. Steam to complete cooking. Slice the vegetable chartreuse for plating.

Coat the tenderloins with the ground juniper berries, salt and pepper. Sear the fillet in olive oil in a hot pan, and cook to desired degree of doneness. Leave to rest.

To serve: Pour some sauce onto the center of each plate. Add the tenderloin and vegetable chartreuse.  Add a wine sauce imbibed chestnut. Decorate with micro greens.

 

 

 

 

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