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Husch 2005 Cabernet Sauvignon - Mendocino and Beef Fillets in Balsamic Sauce

Presented by: Carole and Marshall Ward

Beef Fillets in Balsamic Sauce

4 tbsp. olive oil
4 tbsp. butter
1 medium yellow onion, sliced thin
Pinch of salt
Pinch of black pepper
½ cup dry white wine
½ cup Marsala wine
½ cup beef broth
2 tbsp. balsamic vinegar
6 beef tenderloin fillets (6oz. each)
Dash of parsley, finely chopped
6 fresh rosemary springs

Sauce: Heat oil and butter in large sauté pan over medium heat. Add sliced onions, salt, and pepper; cook 20 minutes or until caramelized (softened and golden browned), stirring frequently. Add wines, broth, vinegar, and bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.

Beef: Lightly rub fillets with oil; season with salt and pepper. Grill to preferred temperature. Place onions and sauce on a platter and top with steaks. Garnish with parsley and rosemary.

Note: This is the original recipe. For the Wine Pairing Dinner, we grilled a Tri-tip roast. Two pieces of the tri-tip was served over garlic mashed potatoes which were a combination of red and Yukon gold potatoes. The sauce was served over the potatoes and tri-tip. We added a quenelle of equal parts of butter and gorgonzola cheese on the side, before garnishing with the parsley and rosemary.