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* Recipe: Beef Fillets With Green Peppercorn Sauce
November 2002: page 191
If you're a red-wine lover, then this pairing is just for you. This dish may have been lightened, but it's still power-packed with flavor. The peppercorns and silky cream sauce, which is infused with Dijon mustard, add just the right amount of heartiness to accompany the fillets. Although the sauce calls for Marsala wine, I recommend cooking with the wine you plan to drink (a term called "bridging"). These wines all have the body to handle the meaty tenderloin and accompanying sauce, yet they're all balanced enough to complement the recipe's many textural and flavor components.
- Black Opal, Cabernet Sauvignon/Merlot, Australia
- Renwood, Syrah, Sierra Series, California
- Castello Banfi, Toscana Centine, Italy
- Barton & Guestier, CTtes du RhTne Tradition, France
