Wine Pairing: Louis Jadot 2005 Beaujolais-Villages
- 1 package beef tenderloin (cut into manageable pieces)
- 8 oz. baby arugula, stems removed
- 4 oz. freshly shaved parmesan
- 1 palm size handful of capers
- 1/4 red onion, sliced very thinly
- Himilayan Rock Salt (grinded)
- Olive oil
- Aged balsamic vinegar to taste (make sure its not the cheap stuff!)
Season raw tenderloin with salt and pepper to taste. Heat a pan with oil and sear the outsides of the beef tenderloin until golden brown, leaving the inside very rare. Take out of pan and place seared tenderloin on a small cutting board in the freezer for 15-20 minutes. While tenderloin is freezing, fry capers in a tsp of olive oil until slightly browned and crispy. Remove from pan.
Take beef out of the freezer and slice very thinly (this can be done with a high quality vegetable mandolin or a very sharp chef’s knife). Arrange slices on a large serving plate and garnish with capers, red onions, and arrange arugula in a small pile in the center of the plate. Finish with a garnish of sliced parm to taste. Dont be afraid to add more salt and pepper to finish if you like.
Enjoy this tasty summer treat with a lighter Beaujolais like Louis Jadot Villages: juicy strawberries and dusty earth notes; crisp and mouth watering, refreshing and balanced. About 30 minutes in the fridge will bring this red to the perfect drinking temperature.
Wine Notes: Strong red purple colour. Fresh red fruits on the nose with a hint of dark cherry. Slightly spicy with a touch of grey pepper, liquorice and a touch of rose flower. The whole wine is very well balanced with a nice acidity and the tannins presence on the finish invites food pairing such as with Terrines, Charcuteries, Grilled red meat, white fish, cheese or simply as the sole wine of a meal.