Beef Tenderloin with Shitake Madeira Sauce

The hint of Asian spices and rich Madeira sauce pairs beautifully with Prevail West Face or Reserve Cabernet Sauvignon.




1 beef tenderloin, approximately 2 lbs, trimmed
1/3 cup hoisin sauce
1 Tbsp oyster sauce
2 Tbsp honey
2 tsp fresh ginger, minced
Zest of 1 orange, cut into strips
3 cloves garlic, finely chopped
1 Tbsp each fresh rosemary and thyme, finely chopped


¼ cup olive oil
Salt and freshly ground pepper


¼ cup demi-glace
1 cup whipping cream
½ cup Madeira
1 Tbsp light soy sauce
2 tsp tomato paste
1 tsp grated orange zest
1/3 cup shallots, minced
¼ cup unsalted butter
1 ½ cups sliced, stemmed shiitake mushrooms


Whisk together marinade ingredients and put in a resealable plastic bag. Add meat and lay in a long dish to evenly marinate beef. Refrigerate overnight, turning occasionally.ROAST
Preheat oven to 450 degrees. Take meat from marinade and let rest until it reaches room temperature. Rub meat with olive oil, salt and pepper. Roast beef until internal temperature reaches 130 degrees for medium-rare. When meat is done, remove from oven and tent with foil.SHIITAKE CREAM SAUCE
Meanwhile, make sauce. Combine demi-glace, cream, Madeira, soy sauce, tomato paste and orange zest in a small bowl. Set aside.In a large skillet, melt butter, add the shallots and mushrooms and cook until tender, about 2 – 3 minutes only. Add the cream mixture and reduce sauce until it thickens. Adjust seasonings. Slice beef tenderloin into ½-inch medallions and spoon the mushroom sauce over top.
By Ferrari-Carano Vineyards
Nestled in picturesque Dry Creek Valley, Ferrari-Carano Vineyards and Winery is home to delicious wines, stunning gardens and breathtaking vineyard views. Taste wines outside on Il Terrazzo overlooking the vineyards, in the Villa Fiore tasting room upstairs or in the Enoteca located in the underground cellar. Daily 10am tour and private group tastings are available by appointment. Visit for more information.