Tenderloin with Pinot Noir Sauce Recipe

We always publish a few recipes to accompany the grass fed beef and pastured pork selections featured in each month's Buyer's Club CSA-style meat share.

This month we are featuring a few recipes inspired by the holidays... hearty meals to be shared with family and friends, including a favorite: Steak with Pinot Noir Sauce.  Enjoy!

Pot Roast with Horseradish Cream

  • 1 boneless beef chuck pot roast (arm, shoulder or blade), about 2-1/2 pounds
  • 1/3 C all-purpose flour
  • 3/4 tsp salt
  • 3/4 tsp black pepper
  • 1 tsp vegetable oil
  • 2 C beef broth
  • 1/2 C dry red wine
  • 1-1/2 tsp dried thyme leaves
  • 2 lbs Potatoes, Carrots, and Onions mixed (2lbs total)

Horseradish Cream Sauce

  • 1 C dairy sour cream
  • ½ C cup prepared horseradish
  • 2 T milk
  • 1 T snipped fresh chives
  • 1/8 tsp teaspoon ground white pepper

Preheat oven to 325F. Combine flour, salt and pepper. Lightly coat beef in 2 tsp of the flour mixture.

Heat oil in large oven proof pan over medium heat until hot. Place beef pot roast in pan; brown evenly. Pour off drippings.

Combine beef broth, red wine, thyme and remaining flour mixture; add to pan and bring to a boil. Add vegetables to Pan; Place in oven and cook 2- 2 ½ hour or until pot roast and vegetables are fork-tender.

 While Roast cooks, combine Horseradish Sauce ingredients together and place in refrigerator.

 Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary. Cut Roast and serve with vegetables and Horseradish Sauce.


Roast Loin of Pork

  • 2 ½ to 3lbs Boneless Pork Roast
  • 3 T olive oil
  • salt and pepper
  • 2 T fresh thyme, chopped
  • 8 medium red potatoes, cut in half
  • 3 medium onions, peeled and quartered
  • 3 cloves of garlic, peeled
  • 1 bay leaf
  • ½ C chicken broth
  • ¼ C fresh parsley, chopped

Preheat oven to 400°F. Place pork roast on rack in roasting pan and brush with oil. Season with salt , pepper and thyme. Roast for 20 minutes.

Gently turn the roast over and add potatoes, onions, garlic, and bay leaf to bottom of the pan. Using a spoon, coat vegetables with cooking juices. Roast for 15 more minutes or until roast is browned.

Add broth to pan and cover with foil. Reduce heat to 350°f and roast 40 to 45 minutes longer or until a meat thermometer registers 145°F.

Remove meat from oven and let rest for 15-20 minutes.

Slice and serve with vegetables and pan juices. Garnish with chopped parsley.


Grilled Steak with Pinot Noir Sauce

  • 1 ½ lbs Ribeye, New York Strip, Sirloin, or Tenderloin Steak
  • salt and pepper
  • 2T butter
  • 24 oz.. fresh spinach
  • ½ C fresh shallots, chopped

Pinot Noir Sauce

  • 1 (750ml) bottle Pinot Noir wine
  • 3 T shallots, minced
  • ½ tsp dried thyme
  • 1 C butter, softened
  • salt & pepper

Brush the steak with olive oil and season with salt and pepper. Grill 5-6 minutes per side.

Melt butter in sauté pan. Add shallots and sauté for 3 minutes. Add spinach and sauté 3-4 minutes longer. Set aside.

Combine all sauce ingredients, except butter, in a sauce pan and reduce to 1/3 cup (40 minutes on medium heat). Turn off heat and slowly swirl in softened butter.

To serve, put sauce on plate, top with spinach and then steak.