Beef Tenderloin with Balsamic & Star Anise
Suggested wine pairing Reserve Shiraz

Black pepper on the nose…black pepper on the beef. This twist on the
classic "steak au poivre" sees the star anise providing a bridge to the
thread of sweet licorice found in the depths of the Shiraz while the
reduced balsamic repeats the flavours of the wines dark, condensed
fruits.

Yield:4 portions
   
16  ounces beef tenderloin, cut into 4 steaks
1    tbsp canola oil
1    tbsp black peppercorns, coarsely crushed
1    tbsp butter
2    tbsp shallots, finely chopped
5    pieces star anise, coarsely crushed
½   cup balsamic vinegar
1    cup Shiraz
½   cup beef broth
      sea salt & white pepper               

Method: Preheat oven to 450°. Press the coarsely crushed peppercorns into steaks
and set aside. Heat canola oil in a cast iron frying pan over medium
high heat. Add steaks and sear well on both sides. Place pan in the oven
for approximately 6 minutes. Remove beef from pan and allow to rest on a
plate, loosely covered with foil. On top of the stove add butter,
shallots and star anise to frying pan and sauté over medium high heat
until fragrant. Pour in balsamic vinegar and reduce until syrupy then
add the Shiraz and do the same. Pour in the beef broth and reduce to a
sauce consistency. Adjust the final seasoning then pass through a
strainer and serve with beef tenderloin.  
    

Recipe by: The Culinary Team at Mission Hill Family Estate


© Copyright 2013 Mission Hill Family Estate