Beef Tenderloin with Blackberry Purée paired with Ryan Patrick Rock Island Cabernet
8 green asparagus stalks
8 baby carrots
baby red and yellow potatoes
1 10 ounce box blackberries
8 ounces butter, divided
1 small shallot diced – I used a regular red onion
1 large red onion cut into large pieces
4 beef tenderloins, 8 ounces each
1 tablespoon sugar
2 ounces vegetable stock
4 sprigs thyme, for garnish
4 sprigs rosemary, for garnish
Clean asparagus, carrots and potatoes. Peel carrots and cut baby potatoes in half length wise. In pot over medium heat, cook blackberries with butter and the diced shallots. Simmer for 5 minutes, or until berries are soft. Remove pot from heat. Let cool down a bit, place mixture into blender and purée.
Bring medium-sized pot of salted water to boil. Cook asparagus for 5 min then transfer to bowl of cold water filled with ice to halt cooking. Either cook carrots and potatoes in boiling water for 10 minutes or until soft OR steam. Drain the vegetables and reserve.
In pot over medium-high heat, sear cut red onion in 2 ounces of butter and sugar. When caramelized, add vegetable stock, carrots and potatoes.
Grill and sear beef tenderloin to desired doneness. For medium-rare, cook 4 minutes per side.
Dress each plate with blackberry puree on the bottom, top with vegetables, placing beef on top and asparagus. Garnish with thyme and rosemary. Serves 4.
Wine Pairing: Cabernet, Merlot or a Bordeaux Blend