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Black Angus Aged Beef Tenderloin with Crabmeat
Restaurant: The Inn at Brevard
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 Aris' Pairing For This Dish: 2003 Leaping Lizard - Pinot Noir |
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Ingredients
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1/4 of a whole beef tenderloin trimmed of fat
½ cup lump crab meat
Marinade
½ cup extra virgin olive oil
½ cup aged balsamic Modena vinegar
½ cup fresh garlic (chopped)
½ cup Vidalia onion (chopped)
1/3 cup worcestershire sauce
salt to taste
pepper to taste
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Preparation
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Mix above ingredients and marinade beef for 1 day (24 hours) before grilling.
Have grill very hot and grill beef to temperature.
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French Tarragon mixture |
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2 tbsp dried French Tarragon
4 tbsp of white distilled or tarragon vinegar
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Bring to a boil in a sauté pan and let sit for 5 minutes.
Then drain. Add this mixture to your Béarnaise sauce.
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Inn at Brevard Béarnaise Sauce |
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2 tablespoon white distilled or tarragon vinegar
6 egg yolks
1 tablespoon fresh garlic (chopped)
10 tablespoon melted butter (hot)
1 tablespoon Tabasco
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Put all ingredients in blender.
Keep the blender on at full speed until the mixture is thick and creamy.
Taste it often, and add salt, pepper, and butter if needed.
Add French Tarragon mixture at this point.
Refrigerate total mixture and serve cold or at room temperature.
Never heat the Béarnaise sauce.
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Comments
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This dish is served with lump crabmeat that has been cut up and béarnaise sauce on the top. |
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