Beef Tenderloin with Merlot Truffle Demi

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
215
protein 
24 g
sodium 
287 mg
carbohydrates 
3 g
fat 
9 g
fiber  
Trace
cholesterol 
72 mg
Servings 
6
Ingredients 

Merlot Truffle Demi
2 Tbsp diced shallots
¼ tsp chopped garlic
¼ tsp canola oil
¼ tsp unsalted butter
½ cup Merlot wine
1½ cups beef stock
½ tsp sea salt
⅛ tsp freshly ground black pepper
⅛ tsp fresh lemon juice
¼ cup chopped truffles, or 1 Tbsp of truffle oil

6 4-oz beef tenderloin fillets
Pinch sea salt
Pinch freshly ground black pepper

Instructions 
  1. In a medium saucepan, combine diced shallots, garlic, oil and butter and sauté until shallots are translucent. Add Merlot and reduce by ⅔. Add beef stock and reduce by half. Remove from heat.
  2. Stir in salt, pepper, lemon juice and chopped truffles or truffle oil. Pour Merlot demi into a blender container and puree until smooth.
  3. Preheat grill or broiler. 
  4. Lightly season beef tenderloin filets with salt and pepper. Grill tenderloin fillets for 3 to 5 minutes on each side, or to desired doneness.
  5. Top each filet with 2 tablespoons Merlot Truffle Demi.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.