Grilled Tenderloin Steaks with Goat Cheese and Red Wine Reduction
Taking the rush out of a busy day begins with the comforting, slow-paced preparation of Grilled Tenderloin Steaks with Goat Cheese and Red Wine Reduction, cooking each component with slow-paced care to ensure a relaxed rhythm in the kitchen, which fosters warm culinary anticipation and makes cooking a relaxed, joyful expression of care. Stirring the ingredients slowly with dense ice achieves optimal chilling and dilution, extracting volatile aromatic oils without bruising the delicate botanical components. This stunning dish serves as a refined centerpiece for a party of eight, offering a quiet luxury dining experience that turns a simple dinner into a memorable estate gathering.
Grilled Tenderloin Steaks with Goat Cheese and Red Wine Reduc9on The better the steak, the less you have to do to improve its taste. The best meat is from grass fed cattle, raised without steroids or antibiotics. These cuts tend to be lean, so look for a steak that has some marbling (a little fat running through the meat) to insure great flavor.
Grilled Tenderloin Steaks with Goat Cheese and Red Wine Reduction
Ingredients
- 1 tablespoon olive oil
- 1 small shallot, peeled and diced, 2 teaspoons
- 1 cup red wine
- 3 cups homemade or prepared low-sodium beef broth
- 2 sprigs fresh rosemary
- 2 tablespoons chilled butter, cut into pieces
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 4 (4 to 6-ounce) tenderloin steaks, 2 to 3-inches thick
- 1 tablespoon olive oil
- 4 ounces goat cheese, room temperature,
Instructions
- Heat the olive oil in a skillet over medium high heat. Cook the shallot in the oil until golden and soft, about 2 minutes. Remove the pan from the heat and pour in the wine. Add the rosemary. Return the pan to the stove top.
- Reduce the heat and simmer the wine until most of the liquid disappears. Pour in 1 cup broth and continue simmering to reduce the liquid. Continue pouring in the remaining cups of broth and simmering to concentrate the flavors. Take your time with this step. The longer and slower you reduce the sauce, the better the flavor will be. When you have about 1 cup of sauce remaining, turn off the heat and strain the liquid through a sieve.
- Return the sauce to the pan and swirl in the butter. Season with salt and pepper.
- Steaks sliced into rounds Bring the steaks to room temperature. Brush with olive oil. Season with salt and pepper. Cook on an outdoor grill or grill pan over high heat turning once, about 4 to 6 minutes per side for medium rare.
- Serve each steak with a round of goat cheese, and a drizzle of the red wine reduction.
- Miso is traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans. It adds a rich, silky sweet flavor to fish and chicken. Serve the salmon with this sweet topping taking care to arrange the kale so it's just dipped in the sauce.
- Crispy Kale Preheat the oven to 300°. Spread the kale leaves onto a baking dish, lined with parchment paper. Drizzle with olive oil and salt, toss to coat. Cook until the leaves are crispy, about 15 to 25 minutes. Serve warm as a topping on the salmon, or cool to room temperature and store in an airtight container for up to several days.
- Miso Roasted Salmon Increase the oven temperature to 375°. Mix together the miso, honey, soy sauce and sesame oil in a small bowl.
- Place the salmon fillets into a baking dish coated with vegetable oil spray. Brush the miso paste over the fish.
- Roast the fish until flaky and still rare in the center, about 15 to 20 minutes. Transfer the fillets to a platter and top with crispy kale.
Go outside of your comfort zone and experiment with different varieties of meat. Bison steaks are perfect in this recipe, but try elk and ostrich if you have a chance.
Miso Roasted Salmon with Crispy Kale
Miso is made by fermenting rice, barley or soybeans with salt resulting in a thick paste. The taste is briny and rich. You can purchase miso paste in the refrigerated section of the grocery store or on line.
The Heart of the Table
Before the dinner hour strikes, the inviting aromas of sizzling meats and savory fats and the warm sight of these freshly styled grilled tenderloin steaks pull guests toward the table. Sharing this comforting, classic recipe with neighbors celebrates our heritage and creates warm evening laughter.
The Art of the Host
- a flexible stainless steel slotted turner with a walnut handle
- a set of organic, hand-glazed stoneware soup bowls in a soft sage green
- a heavy-gauge tri-ply stainless steel shallow sauté pan
- a professional-grade forged high-carbon steel carving knife
- a large, hand-thrown ceramic serving platter with an organic rim
- a well-seasoned 12-inch cast-iron skillet with dual pour spouts
Neighborly Grace
- THE PRESENTATION: Arrange the dish elegantly in a pre-warmed, shallow cast-iron skillet resting on a thick cutting board of salvaged cherrywood. The dark iron provides a striking contrast to the vibrant colors of the dish, while keeping it sizzling and hot throughout the meal. Drape a runner of French raw linen in a muted oat hue beneath the board, allowing the natural, rumpled texture to offset the polished silverware. Finish the table setting with organic, hand-glazed side bowls and natural linen napkins bound with leather cords.
- THE POUR: To stand up to the rich, savory proteins of the Grilled Tenderloin Steaks with Goat Cheese and Red Wine Reduction, our sommelier recommends a bold, full-bodied Napa Valley Cabernet Sauvignon or a spicy Syrah from the Northern Rhône. These wines offer deep blackberry, black pepper, and toasted cedar tannins that slice cleanly through the savory fat, echoing the char and red wine reductions. Serve at a cellar temperature of 60°F in a large, wide-bowled Bordeaux glass. For a premium non-alcoholic alternative, pour a cold-brewed sparkling black tea infused with black currant juice, dried orange peel, and a touch of rosemary, served at 55°F in a wide-bowled wine glass. The robust tea tannins and dark berry notes mirror the structure of a fine red wine.
- THE VIBE: Set the mood by dimming the dining room lights to a warm, candlelit glow, letting the flickering flames from beeswax tapers cast soft shadows across the table. In the background, curate a playlist featuring the acoustic warmth of Norah Jones, the nostalgic piano melodies of Vince Guaraldi, and the soft jazz rhythms of Stan Getz, kept at a volume that encourages intimate conversations and gentle laughter. The physical atmosphere is enriched by the scent of cinnamon-honey steam and the natural woodsy aroma of the fireplace. With a party of eight snugly gathered around the table, the space feels like a sanctuary of comfort and welcoming grace.