Ellena’s Notes

Mike and I had this dish on our first trip to Las Vegas in 1975 – so obviously it is a recipe that has stood the test of time! It is still as great today as it was back then! And, it is perfect during those colder months when you are dying for a steak, but you don’t want to stand outside in the freezing snow. Enjoy!

This meal is perfect with any of our red wines, but my favorite (and it’s included in the recipe, so I like to just finish the bottle) is Mike’s Reserve Red. I also like our Tempranillo, as it pairs well with the mustard and tomatoes. For a white, something heartier, like a Chardonnay would be best.

Eat Simple, Eat Well, Ellena

Ingredients

4 beef tenderloin steaks, 1″ thick
1 tbsp butter
1 medium shallot, minced
1 garlic clove, minced
1 cup Latah Creek Mike’s Reserve Red
3 tbsp dijon mustard
1 tsp worcestershire sauce
2 tbsp brown sugar
16-oz can diced tomatoes with basil and garlic
salt and pepper

Gluten Free Version: This is gluten free!

Directions

Sprinkle salt and pepper evenly over the steaks. Heat a heavy skillet over medium-high heat. Add steaks to pan and cook 3 minutes on each side, or until desired degree of doneness. Remove from pan; cover and keep warm. Melt butter in pan, add shallots and sauté for 2 minutes. Add garlic and sauté for 1 minute, or until fragrant. Add remaining ingredients and simmer until sauce is reduced and slightly thickened, 2-4 minutes. Pour sauce over steaks and serve immediately.