Petite Filet with Cranberry Demi
Recipe created at Miraval Berkshires
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Created by Miraval Berkshires Executive Chef, Justin Taylor.
This beef tenderloin with red wine cranberry sauce impressive entree for any dinner crowd.
- 1 lb organic chicken wings
- 1 tbsp avocado oil
- 2 ea large shallots, large dice 1 ea carrot, peeled, large dice
- 1 tsp sugar, turbinado
- 2 tbsp red wine vinegar
- 2 cups, cabernet sauvignon
- 2 qts beef bone broth, unsalted 1 ea bouquet garni, (a bundle of fresh thyme, parsley, bay leaf)
- ½ tsp whole black peppercorns
- ½ cup, dried cranberries
- 4 ea, 5 oz prime beef tenderloin filets
- Heat a 4 qt enameled cast iron pot (Le Creuset or Staub or any heavy bottom 4 qt stainless pot) on medium-high heat and pan roast the chicken wings with oil until deeply golden brown.
- Reduce the heat and remove the chicken wings onto a wired rack.
- In the same pan add the shallots and carrots.
- Sauté on medium-low heat for 3-5 minutes, stirring to pick up the chicken bits or “fond” in the pan.
- Add the sugar and vinegar and simmer for 1 minute.
- Add the red wine and cook to reduce by half.
- Add the roasted chicken wings back to the pan.
- Add the bone broth, bouquet garni, and peppercorns and bring the liquid to a simmer.
- Simmer on low heat for 5 hours, skimming with a ladle periodically to remove any fat or impurities rising.
- Strain everything through a fine chinois into a smaller pot and simmer the strained liquid on low heat until it’s reduced to a sauce- like consistency (or able to coat a spoon).
- Strain once more and add the Allow to sit warm while you cook the steak.
- Season and cook your steaks in a sauté pan or grill to medium rare or preferred temperature. For a home cook, we recommend using a thermometer and cooking the steak to 125 degrees F and allowing to “rest” for 5 minutes until serving. It will continue to cook as it sits.
- Taste your sauce for seasoning and finish with a little butter whisked in if desired. It will give more shine.
- On a warm platter slice your steaks and generously pour the sauce around them.
- Serve with grilled green vegetable of choice and or puree (parsnip, potato, cauliflower).
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