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Recipe: Pepper-Seared Beef Tenderloin With Horseradish Cream Sauce
December 2001: page 132
Cracked black pepper and a rich sauce infused with horseradish and Dijon mustard are the hallmarks of this 2001 Holiday Recipe Contest Grand Prize Winner. If you're a red wine lover, then this pairing is just for you. These wines all have the body to handle the meaty tenderloin and accompanying cream sauce, yet they're all balanced enough to complement the recipe's many textural and flavor components.
- Jaboulet, Parallèle "45", Côtes du Rhône, France (non-vintage)
- 1999, Ravenswood, Zinfandel, Vintners Blend, California
- 1999, Calina, Cabernet Sauvignon, Chile
- 1998, Michel Picard, Côtes du Rhône, France
