Feature of the Month
Beef Tenderloin with Blackberry, Mint Sauce
Paired with Glaetzer "the Bishop" Shiraz
Available (Port of Wines, $40.79)
The Port of Wines is located on the corner of Doyle and Queen Street in Halifax
Australia is trying to redefine its image; away from the oak chipped, sweet vanilla and overtly jammy style of Shiraz that has dominated the shelves for a better part of a decade. Terroirists (winemakers concerned about expressing the character of their region) such as the Barossa Valley’s Glaetzer family are introducing more elegant, earthier interpretations of classic Australian grape varieties. I recently treated myself to Glaetzer ‘the Bishop’ Shiraz and created the following recipe to match it. Try this winning food and wine combination and enjoy a 5-star dining experience in your home.
Prosciutto Wrapped Tenderloin, Blackberry, Mint Sauce (serves four)
Paired with Glaetzer “The Bishop Shiraz” (available at Port of Wines, Doyle Street)
Ingredients
- 4 x 6 ounce (170 gram) piece of tenderloin
- 4 long strips Prosciutto
- 2 cups (480ml) inexpensive Shiraz
- 1 cup (240ml) light soya sauce
- 1 cup (480ml) brown sugar
- 1 tablespoon (15ml) olive oil
- 1 cup (240 ml) fresh blackberries
- 2 tablespoons (30ml) fresh mint, finely chopped
- 1 tablespoon butter
Directions
- Mix soya sauce, brown sugar and 1 cup of Shiraz (not Glaezter) in a bowl.
- Place tenderloin in an airtight container and cover with marinade. Marinate for 3-4 hours in fridge.
- Remove tenderloin from fridge and wrap each loin with extra long piece of prosciutto
- In large sauté pan, add olive oil. Place over medium-high heat
- Sear loins beginning by searing the visible edge of the prosciutto to create a seal, then crisp up prosciutto and brown steaks on top and bottom, ensuring a nice brown caramelized colour forms on both sides.
- Place pan in oven preheated to 400 F and cook for 8-12 minutes or until has reach desired tenderness.
- Remove from oven, season with salt and pepper, and deglaze sauté pan with remaining Shiraz, using a wooden spoon to scrape up all the bits stuck to the pan.
- Add blackberries and reduce liquid to one quarter of the original amount
- Season sauce with cracked pepper and a pinch of salt
- Add in fresh mint just before serving