December 28, 2011
beef tenderloin & cherry raspberry pinot noir reduction
farm fresh organic micro greens
organic green onion infused olive oil (recipe link)
organic cherry raspberry pinot noir reduction (recipe link)
sea salt and pepper
place baking sheet and skillet in convection oven and preheat to 400. coat tenderloin with olive oil and season with salt and pepper. once oven is preheated, remove heated skillet to stove top, add tenderloin to skillet and sear on each side for three minutes. transfer tenderloin to baking sheet and cook for fifteen minutes. add one cup reduction to heated skillet and warm on low. when tenderloin is done, insert meat thermometer and check internal temperature of 125-130 degrees for medium. let tenderloin sit for ten minutes. plate and serve with warmed reduction and greens.