2 ½ lbs beef tenderloin
3 Tbsp chopped hazelnuts (toasted)
2 Tbsp black peppercorns
2 Tbsp olive oil
¾ cup Ancient Vines Mourvedre
¾ cup beef stock
salt & pepper
Preheat oven to 375’.
Mix the 2 Tbsp of the chopped hazelnuts & peppercorns together. Rub the whole tenderloin with mixture and press gently into the beef. Generously season the beef with salt. Cover and refrigerate overnight. Heat a skillet over high heat, add oil. Sear the beef on all sides, to enclose its juices.
To Prepare Reduction Sauce:
Put the tenderloin in the oven for about fifteen minutes or until internal temperature reaches 150’ for medium. Cook less for rare meat. Transfer the beef to a platter to rest for about ten minutes. Keep warm.
While the beef is resting, deglaze the pan with the red wine. Bring to a simmer and reduce the wine by 2/3. Add the beef stock and reduce the liquid again by 2/3. Season with salt & pepper.
Slice tenderloin and ladle the red wine reduction sauce over the meat. Serve on a large platter with roasted potatoes and grilled vegetables. Garnish the plate with a sprinkling of the remaining hazelnuts.