Joffre Pasion 4 2007 can be paired with beef tenderloin, sautéed in butter with a creamy mustard sauce, spruced up with black pepper, tarragon leaves, ginger powder and a touch of masala. Preparation time is seven minutes, and cooking time is six to eight minutes.
Beef tenderloin in creamy mustard sauce
800 grams of beef tenderloin
4 tablespoons of cream with 33 per cent fat content
3 tablespoons of dried mustard
1 tablespoon of powdered ginger
2 tablespoons of dried tarragon leaves (use dried sweet basil leaves if tarragon is unavailable)
1 teaspoon of black pepper
2 tablespoons of butter
1 tablespoon of beef stock
1 teaspoon of cornstarch
3/4 cup of cold water
1 teaspoon of canola oil
Place the beef stock into the cup with cold water, and mix while adding the cornstarch. Add the cream and continue mixing.
Cut the beef tenderloin into four sections, flatten them and sprinkle with black pepper on both sides. Place the canola oil and the butter in a skillet at high heat for a few seconds, then reduce to medium heat and place the tenderloin medallions in the skillet, turning them after three minutes. Sprinkle the meat with mustard and ginger and flip once more after two minutes.
One minute later, add the liquid preparation from the cup into the skillet, reduce to the desired thickness.
Serves four.
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