Tournedos Monterey

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.


Bouquet Garni:


  1. 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.
  2. Cut the bread to the size of the filets.
  3. 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).
  4. 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.
  5. Reduce marinade, melt ¼ cup butter until hazelnut color appears. Add the juice of limes or lemons and the marinade.
  6. Place meat on bread rounds and pour the sauce over. Sprinkle with parsley and serve immediately.

Serves: 4-6

Wine Pairing

Esser® Vineyards  Pinot Noir

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