Shoulder Tenders in a Red Wine Reduction
We Paired this delicious beef dish with our 2012 Cabernet Sauvignon.
1 sprig Rosemary – minced
2 cloves Garlic
Marinate shoulder tenders in Rosemary, garlic, olive oil, salt & pepper.
Preheat oven to 350 degrees.
Heat cast iron skillet on medium high.
Sear shoulder tender on all sides then transfer pan & meat to oven. Cook until internal temperature is 140 degrees. Let rest covered for 10 minutes. Slice into medallions and cover with red wine reduction.
Red Wine Reduction
4 cups Red Wine
2 cups beef stock
4 TBLS Butter
2 TBLS Flour
4 sprigs Rosemary
2 TBLS Whole peppercorns
4 cloves Garlic
Brown onion, garlic, rosemary & peppercorns in a pot until fragrant. Add wine and reduce by half. Add stock and reduce by half again. Strain the wine sauce and put the liquid back in the pot. Add flour and butter and whisk over medium heat until thickened. Salt and Pepper to taste.