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Recipes Nugget Markets Signature Recipes

Pork Filet Mignon with Beurre Rouge

Prep time
15 minutes PT15M
Cook time
20 minutes PT20M
Yield
4 servings
Difficulty
3 out of 5 on the difficulty scale

This Signature Nugget Recipe is an upscale preparation for pork tenderloin that will have you looking like a professional chef and leave your dinner guests awe-struck.

Ingredients

  • 1 ea. pork tenderloin
  • 1 oz. olive oil
  • 1 ea. shallot, chopped
  • 1 ea. bay leaf
  • 4 ea. whole peppercorns
  • 8 oz. red wine
  • 4 oz. heavy cream
  • 8 oz. cold butter, cut into cubes
  • Salt & Perpper to taste

Preparation

Preheat oven to 425F

1. Cut pork tenderloin into 4 medallions approximately 6 oz. each.

2. Heat a large skillet over medium high heat and add olive oil.

3. Just as the oil beginds to smoke, season pork with salt and pepper and place pork into pan.

3. Sear pork for 2-3 minutes, turn over and finish in the oven for 8-10 minutes or unti a probe thermometer placed into the thickest part of the medallion reads 140F.

4. Remove the pork from the skillet and rest, loosley covered, with aluminum foil for 3-5 minutes.

5. While pork is resting, place a sauce pan over medium high heat and add red wine, shallot, peppercorns and bay leaf.

6. Over medium heat, let wine reduce by 75%.

7. Add cream and continue to reduce by an additional 50%.

8. Once 2-3 tablespoons of liquid remain, remove from heat and stir in cold butter until well incorporated.

9. Strain while warm and serve with pork medallions and your favorite seasonal vegetables.

Techniques used in this recipe:

chop (I)
chop (I): to cut into pieces of roughly the same size.
reduce
reduce: to decrease the volume of a liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavors.
sauté
sauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top.
sear
sear: to brown the surface of food in fat over high heat before finishing by another method (for example, braising) in order to add flavor.
simmer (I)
simmer (I): to maintain the temperature of a liquid just below boiling.

Pair with

  • Cabernet Sauvignon

    The premier red grape varietal in the world! From Bordeaux to Napa, it produces distinctive wines that are tannic, with long aging potential. Dark cherry, cedar, tobacco and black currant are common flavor descriptors.

  • Merlot

    This wine is deep in color, high in alcohol, and low in tannin. The Bordeaux Merlot variety is very similar to Cabernet Sauvignon, but softer because it is less tannic. Merlot has aromas and flavors that include blackberry, cassis, baked cherries, plums, chocolate and mocha ... some suggest tea leaves.

  • Syrah

    How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.

  • Pinot Noir

    Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.

  • Zinfandel

    Zinfandel is a mouthfilling, dry red wine packed with jammy blackberry, boysenberry and plummy fruit flavors. It can be quite thick, chewy and extremely dark in color.

  • Gamay

    Gamay is the grape of Beaujolais and Beaujolais Nouveau. Of all the important red grapes, Gamay is utterly the simplest, with an intensely fruity flavor.