Recipes from the Collection of Mark and Danielle Hughes

Syrah-poached grass-fed beef tenderloin

Serves 6

For poaching liquid:
1 tablespoon olive oil
4 shallots
4 cloves garlic
1 tablespoon whole black peppercorns
6 sprigs fresh thyme
1 bay leaf
1 bottle syrah

For sauce:
1 cup veal or beef stock
1 cup poaching liquid
2 teaspoons balsamic vinegar

For meat:
6 grass-fed beef tenderloins (4-6 ounces each)
Kosher salt to taste
Black pepper to taste

For garnish:
1 bunch green onion, sliced

To make poaching liquid: Heat olive oil in a saucepan over medium heat. Add shallots and garlic; gently cook until they begin to release juices. Add peppercorns, thyme and bay leaf and cook another 2 minutes. Add syrah and bring to a simmer. Remove from heat and reserve for cooking tenderloins. Keep 1 cup aside for sauce.

To make sauce: In a small saucepan reduce veal stock and reserved poaching liquid by 3/4 or until sauce coats the back of a spoon. Stir in balsamic vinegar. Remove from heat. Adjust seasoning with salt and pepper.

To cook meat: Season tenderloins with salt and pepper. Tightly wrap circumference of tenderloin pieces with plastic wrap so they form a tight circle. This will help them keep their shape as the cook. Place tenderloins in gently simmering poaching liquid so they are completely covered. Cook for 10-12 minutes for medium rare or to your desired temperature. Be careful not to overcook, as grass-fed beef dries out faster than conventional beef. Remove tenderloins from liquid, blot dry with paper towel and remove plastic wrap.

To serve: Spoon sauce over beef and garnish with green onion.

From Bart Hosmer, chef of Parcel 104 in Santa Clara

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