On one of my visits to Burgundy I was introduced by a friend of mine to a simple dish that was enhanced with one of his fine Pinot Noir's from Santenay. I prepared it many times and paired it with the fine Pinot Noir of Esser Vineyards of Monterey.
- 1 large Tournedos or Filet Mignon slice (approx. 4 oz per person)
- 1 slice of toasted or grilled bread per person, trimmed to size of filet
- 2 sprigs fresh thyme
- 2 dried bay leaves
- Leafy greens from 2 celery stalks
- 6 sprigs fresh parsley
- 2 Tbsp olive oil
- 1 carrot
- ⅓ cup butter
- 2 Tbsp finely chopped parsley
- 1 garlic clove, crushed
- 1 slice bacon or strip of fat per serving
- Salt and pepper
- ½ cup Esser Pinot Noir
- 2 limes or lemon
- 1 carrot, diced
- Cut tenderloin in neat rounds, combine with olive oil, red wine, bouquet garni, diced carrots and garlic. Marinate for at least 2 hours or more.
- Cut the bread to the size of the filets.
- Dry marinated meat thoroughly, wrap a piece of bacon or back fat around each. Sauté filets on one side until brown (if you wish you may sauté both sides for a lesser time).
- Place each filet sautéd side down in a shallow broiling pan. Dot each with butter and broil for 4-5 minutes (for a rare filet). Discard bacon or fat; season steak with salt and pepper to taste.
- Reduce marinade, melt ¼ cup butter until hazelnut color appears. Add the juice of limes or lemons and the marinade.
- Place meat on bread rounds and pour the sauce over. Sprinkle with parsley and serve immediately.