Watel's Allen Street Cottage was the stage for a memorable evening of
cooking, wining and dining.

Owner and Chef Rene' Peters walked Dallas Uncorked members through the creation of several classic French inspired dishes, accompanied by a blind tasting of 6 wines. 
The menu, Tenderloin recipe and pairings follow:
 

Champagne aperitif
Raw Tuna Tartar with Jicama and Mango Relish in a Soy Ginger Dressing
Beef Tenderloin with a "Pregos" Red Wine Sauce
Pears poached in Spiced Port

 

Beef Tenderloin Medallions with "Pregos" Style Sauce.

Lightly coat with olive oil, and season the beef medallions
with garlic, pepper, and whole bay leaves on both sides.
Cover and let rest in frig for an hour or up to overnight.
Salt to taste just before cooking.
In a hot skillet sear and slightly undercook medallions on both sides.
Remove from pan. Add a tablespoon of butter per person,
allow butter to brown but not burn. Add 1/2 of dry red wine, and reduce by half.
Turn off heat. When ready to serve, return meat to pan in the sauce on very low
heat just to warm for serving.
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Wines:

Paired with the Raw Tuna:
La Ragotiere Muscadet Sevre et Maine Sur Lie;  Loire, France
(Sur Lie means the wine was left on the "lees" for aging, in other words, it was held with the yeasts as the wine aged a bit to give it a fuller, richer flavor.)
and
Trimbach Gewurztraminer; Alsace, France

Paired with the Tenderloin:
JP Tinto; Duro, Portugal
and
Chateau Grand Pascaud Bordeaux Superieur; Bordeaux, France

Paired with the Poached Pears:
Beringer Nightingale; California
and
Lewis California Port
 

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Updated June 29, 2008