Beef Tenderloin with Red Wine Reduction


Fillet Mignon, Beef Tenderloin, Wellington, no matter how you cut it this is one of the highest quality cuts of meat available today in any restaurant.  Though personal tastes may very on what the “best” cut of meat is, tenderloin easily earns itself a spot on many menus around the world.  The thing that sets beef tenderloin apart from the other cuts is that it is fork tender and quite literally melts in your mouth.

One-Twitch Two-Twitch Fast-Twitch Slow-Twitch

All meats, especially beef can be categorized into two categories: fast-twitch and slow-twitch muscles.  Fast-twitch muscles do less strenuous heavy lifting, but as their name suggests move much faster than their counterparts.  Because they don’t need to do as much work they remain tender and only develop to a point. Some examples are turkey breast, rib eye, and tenderloin.  Slow-twitch muscles on the other hand do the majority of the grunt work but move much more slowly.  Because of this they develop significantly more and are generally less tender. Some examples are turkey leg, brisket and top round.

For the Fillet


  • 1 Fillet of beef


  1. Preheat the grill on high heat, and the oven to 350°F
  2. Generously season the fillet on both sides with salt and pepper
  3. Lightly oil the grill grates with a kitchen cloth until it looks glossy
  4. Grill the fillet for about two minutes to allow grill marks to form before giving it a quarter turn
  5. Flip the fillet over after another minute and form marks on the other side
  6. Transfer the fillet to the oven and heat until it reaches 110°F for rare
  7. Let the fillet rest at room temperature for at least 2 minutes before service

For the Red Wine Reduction


  • 1/2 Bottle of red wine Cabernet Sauvignon
  • 6 Button mushrooms sliced (optional)
  • 4oz Butter


  1. Heat the mushrooms with 1oz of the butter until soft
  2. Add the wine and let it reduce by half of its original volume
  3. Test with the back of a metal spoon. the wine should leave a distinct coating on it
  4. Remove from the heat and allow to come to just warm to the touch, then swirl in the remaining butter

For the Potato


  • 6 Fingerling potatoes
  • 1 oz Canola oil


  1. Cut the potatoes in half length wise and put into a pot of cold water
  2. Bring the water to a boil and let stand for about seven minutes
  3. Test to check doneness with a fork.  It should go in very easily
  4. Drain the water and rinse with cold water
  5. Toss with oil and season with salt and pepper
  6. Finish in the oven until golden brown

For the Vegetable


  • 1 Large zucchini
  • 1 Large summer squash


  1. Cut the veg into two inch long logs
  2. Cut into smaller pieces, about the width of a pencil
  3. Sauté with oil and salt and pepper until soft

About TheHighlandChef

I see “The Highland Chef” as an extension of myself. The name came along from combining two defining features of myself: Being Scottish, and an aspiring Chef. I grew up in the third generation of a family living in America that is still heavily influenced by Scottish culture. I am a graduate of the New England Culinary Institute with degrees in Culinary Arts and Hospitality Restaurant Management. Through my experience with NECI I have worked in some excellent hotels both in the New England area and Scotland. I have found that in the world of cooking there is always something new to be discovered.
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