Saint Valentine’s Tenderloin with Pears and Malbec Honey


4 medallions of beef tenderloin
3 ripe pears, thinly sliced
½ t Malbec wine
1 carrot, diced
1 clove garlic, minced
½ onion, cut into strips
2 tbsp balsamic vinegar
2 tbsp butter
1 tsp honey
1 tsp olive oil
Salt and pepper


Preheat oven to 180ºC (350ºF).

Fry the onion, garlic and carrot in olive oil for 5 minutes. .
Transfer to a bowl and reserve.
Brown spiced medallions in the same skillet on both sides.
Bake medallions for 10 minutes.

Return vegetables to skillet and add Malbec wine.
Add the balsamic vinegar, honey and butter when the wine has been reduced to a third par, and whisk well.
Add pears and wait about 3 minutes.
Strain the sauce, add salt and pepper and reserve the pears.

Serve the medallions, bathe with the sauce and accompanied by pears.

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