Saturday, February 14, 2009

Beef Tenderloin with Rosemary Pinot Noir Sauce, Prosciutto wrapped Asparagus with Carmelized Capers and Wild Rice blend

First wrap asparagus with prosciutto, drizzle with E.V.O. Oil pepper and very light salt to taste.

Dredge Beef Tenderloin in a mix of flour, garlic powder, onion powder, s&p and crushed red pepper. For this I used several Chipotles...

Brown on all sides add a sprig of Rosemary and finish in 500 degree oven maybe 7 min.
Remove beef to rest. Deglaze pan with Pinot Noir and reduce. Finish the sauce with a little butter. Caramelize the capers in a nonstick skillet with butter and sugar to top the asparagus. The salty Caper with the sweet Caramel is delightful.

Now the best part. The eating...

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