BEEF LOIN WITH PINOT NOIR SAUCE
Steps:
- Preheat the oven to 425 degrees. Slice tenderloin at an angle into 4 equal pieces. Wrap 1 piece of bacon around the beef and secure with a toothpick or wooden skewer. Sprinkle with pepper. Heat a large cast iton skillet over moderatley high heat. Add the beef and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the over and cook until no longer pink in the middle and the bacon is golden and crispy, 8 - 10 minutes. Heat a small saucepan over medium high heat. Coat pan with cooking spray. Add shallots to saucepan; saute 30 seconds, stirring frequently. Stir in wine, scraping pan to loosen browned bits. Increase heat to hight; bring to a boil. Cooli 10 minutes or until wine is reduced to 1/2 cup Add broth; cook 16 minutes or until broth mixture is reduced to about 1/4 cup. remove from heat; stir in 1/4 t salt, 1/4 t pepper and sugar. Gradually add butter, stirring constantly, with a whisk until smooth. Serve sauce with beef. can substitute beef for pork. and then beef broth for chicken broth.
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