Beef Tenderloin with Shiitake Madeira Sauce
The hint of Asian spices and rich Madeira sauce pairs beautifully with Prevail West Face or Reserve Cabernet Sauvignon.
Whisk together marinade ingredients and put in a resealable plastic bag. Add meat and lay in a long dish to evenly marinate beef. Refrigerate overnight, turning occasionally.
Shiitake Cream Sauce
Meanwhile, make sauce. Combine demi-glace, cream, Madeira, soy sauce, tomato paste and orange zest in a small bowl. Set aside.
In a large skillet, melt butter, add the shallots and mushrooms and cook until tender, about 2 – 3 minutes only. Add the cream mixture and reduce sauce until it thickens. Adjust seasonings. Slice beef tenderloin into ½-inch medallions and spoon the mushroom sauce over top.
Preheat oven to 450 degrees. Take meat from marinade and let rest until it reaches room temperature. Rub meat with olive oil, salt and pepper. Roast beef until internal temperature reaches 130 degrees for medium-rare. When meat is done, remove from oven and tent with foil.