Whole Roasted Beef Tenderloin with Cabernet Sauce

Serves 6-8 

Cabernet Sauce

1 Onion, Chopped roughly 1 Carrot, Chopped roughly
2 Stalks Celery, Chopped roughly 1/4 Cup Olive Oil
6 Cloves Garlic, Crushed 2 Bay Leaves
1/4 Cup Balsamic Vinegar 2 Cups Cabernet
1 1/2 Quarts Veal Stock Salt and Pepper to taste

In sauce pan cook the onions, carrots, and celery in olive oil over medium-high heat until well browed. Add garlic and bay leaves and cook 1 minute, stirring. Add the vinegar and wine bring to a boil and simmer until reduced by two-thirds. Add the veal stock; bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine mesh strainer. Return the sauce to the heat in a clean sauce pan and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.

Roasted Beef Tenderloin

1 Onion, Chopped roughly 1 Carrot, Chopped roughly
2 Stalks Celery, Chopped roughly 1/4 Cup Olive Oil
6 Cloves Garlic, Crushed 2 Bay Leaves
1/4 Cup Balsamic Vinegar 2 Cups Cabernet
1 1/2 Quarts Veal Stock Salt and Pepper to taste

Trim Tenderloin of all excess fat and silver skin. Coat with olive oil and season with salt and pepper. Place on sheet try fitted with a roasting rack. Roast in 350 degree oven until internal temperature has reached 125 degrees. Let tenderloin rest 10-15 minutes. slice and serve with Cabernet sauce.

Basil and Chardonnay Poached Salmon

Serves 4

4 Boneless skinless salmon filets 5 ounces 1 tablespoon vegetable oil
1 cup chopped carrots 1 cup chopped onion
1 cup chopped celery 2 cloves garlic, peeled and crushed
2 cups chardonnay 2 bay leaves
1 tablespoon black peppercorns 2 spring fresh thyme
2 quarts water 3 tablespoons light soy sauce
1 tablespoon fish sauce Juice of 1 lime
1 ounce fresh basil leaves Salt and Pepper to taste
Steamed Jasmine rice to serve

In a large sauce pan heat the oil over medium heat. Add the carrots, onions and celery and cook until the vegetables being to soften, about 5 minutes. Add the garlic, Chardonnay, bay leaves, peppercorns, and thyme and cook until have the wine has evaporated. Pour in the water, soy sauce and lime juice.  Bring to a simmer and reduce the heat to low and cook for 15 minutes. Strain the poaching liquid threw a fine mesh strainer. Return the liquid to the sauce pan and place over medium heat. Season the fish with salt and pepper and distribute the basil leaves over the salmon. Gently place the salmon filets in the poaching liquid and simmer for 5  to 7 minutes. Remove the salmon from the poaching liquid discard the basil leaves and serve over steamed rice with some of the poaching liquid.