The New York Times ‘Wines of the Times’ section had a great article this week on wines of the Bordeaux region, particularly those found in the area known as Medoc, the area between the Atlantic and the Gironde River north of the city of Bordeaux. Along with some excellent bottle suggestions in the $50 and under category, the Times offers the following recipe as a comforting pairing with a Medoc Bordeaux, and its one we can’t wait to try.
Tournedos of Beef With Pot-Au-Feu Vegetables
from The New York Times – February 6, 2008
makes 4 servings
1 carrot, 1 stalk celery, 1 leek & 1 turnip – all cut into 2 inch, 1/4 inch thick matchsticks
1 & 1/2 pounds beef fillet, in four slices
1 tablespoon extra virgin olive oil
3 cups beef stock
1 cup dry red wine
4 sprigs fresh thyme
1 teaspoon dijon mustard
3 tablespoons butter
1 tablespoon minced chive
Season beef w/ salt & pepper. Heat oil in a 12 inch saute pan, add beef and sear over high heat until browned but still almost raw inside. Remove. Add the vegetables and stock. Simmer over low heat until vegetables are tender, about 10 minutes. Remove vegetables to a saucepan, draining well to reserve stock, and cover.
Add wine and thyme to stock in saute pan and reduce to about 1 cup over high heat. Remove thyme. Whisk in mustard. Over low heat, whisk in 2 tablespoons butter bit by bit to thicken sauce. Season with salt & pepper. Add beef and cook over low heat, basting with sauce until done, about 4-5 minutes for medium rare. Remove from heat and transfer beef and sauce to warm platter. Tent with foil.
Reheat vegetables in saucepan with remaining butter. Fold in chives. Arrange around beef on platter and serve.
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