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From the family collection

Best Beef Tenderloin

A whole tenderloin roasted for a special dinner.

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What you need

Serves 8-10

6-7 lb beef tenderloin, trimmed
3 Tbsp olive oil
1½ tsp onion powder
1½ Tbsp ground kosher salt
¾ tsp cumin
1½ tsp freshly ground black pepper
¾ tsp nutmeg
1 tsp ground red pepper

How to make it

Rub the tenderloin with the olive oil, then with the combined seasonings.
Refrigerate at least 6 hours or overnight.
Let the meat sit out 20 minutes before cooking.
Grill over medium heat 10 to 15 minutes on each of three sides.
Wrap tightly in foil and rest 15 to 20 minutes before slicing.
Good hot or cold — serve with Béarnaise Sauce (see its own card).

Pour with it

A good bottle makes it a night.

A special dinner deserves the Willowlake Cabernet.

Our suggested pairing. The original recipe does not name this bottle.

Best Seller

Cabernet Sauvignon

Willowlake Cabernet

Another completely unique Cabernet opportunity brought to you by some of the best wine brokers in the business. Declassified Cabernet from one of the biggest names in Stag's Leap District. We just can't tell you who :)

Full Bodied Black Berry

(NET)

Cabernet Sauvignon

Willowlake Cabernet

(NET)

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