Sunday, January 24, 2010

Beef Tenderloin with Shallot Butter

Another Williams-Sonoma recipe.  The book gives a recipe for steak using a charcoal or gas grill.  We have a tried and true method for searing steaks in a cast iron skillet and finishing in the oven, so I tried the shallot butter.  Basically caramelizing chopped shallot and then mixing with butter.  I've tried herb butter before and they were pretty tasty.  The shallots added a 'grown-up' flavor to the butter and complimented the steak very well.  Would definitely do again as long as I can remember to make it beforehand. 

I added some wild rice and BirdsEye Steam fresh veggies:  Beans with a Twist.  Green and yellow beans with carrots, cranberries and a citrus butter.  You can microwave them in 5 minutes.  Love to have these on hand for a quick side dish.

And of course, a new red wine:  Wine by Joe Pinot Noir.  A perfect match!

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