We're pretty darn pumped this year about our first Cabernet Franc, Cabernet Sauvignon and Merlot in release! Our kitchen has been filled with recipes over the past few weeks that compliment these beautiful new Smith Story red wines. One of Ali's long-time favorite dishes for the Christmas table is an Herb-Crusted Beef Tenderloin. A delicious classic! Cheers to a very Merry Christmas Everyone! - Eric and Ali
HERB-CRUSTED BEEF TENDERLOIN
8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
2 tsp. minced fresh rosemary
2 tsp. minced fresh thyme
2 tsp. minced fresh sage
2 tsp. minced fresh flat-leaf parsley
2 garlic cloves
Kosher salt and freshly ground pepper
1 beef tenderloin, about 4 lb. (2 kg)
1/2 cup (4 oz./125 g) crème fraîche
3 Tbs. prepared horseradish, plus more, to taste
Preheat an oven to 450°F (230°C). Line a baking sheet with aluminum foil.
In a food processor, combine the butter, rosemary, thyme, sage, parsley, garlic and a large pinch each of salt and pepper. Pulse until the mixture is creamy and the garlic is minced and blended into the butter.
Place the beef tenderloin on the prepared baking sheet. Using a silicone spatula, rub the herb butter over the entire surface of the meat.
Roast until an instant-read thermometer inserted into the center of the meat registers 130°F (54°C) for medium-rare, 40 to 45 minutes, or until done to your liking. Transfer the tenderloin to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Meanwhile, in a small bowl, stir together the crème fraîche, horseradish and a pinch of salt.
Cut the tenderloin into slices and arrange on a platter. Serve with the horseradish crème fraîche. Serves 8 to 10.
Serve with our 2015 Pickberry Vineyard Cabernet Sauvignon!