Ingredients 20 ounces of beef tenderloin 12 slices bacon see note 1 cup pinot noir 1/2 cup beef stock 3 each red onions 12 ounces dark grapes 12 ounces shiitake mushrooms 3 each carrots 1 ounce ginger 1 bunch parsley 6 each shallots 4 tablespoons malt vinegar thyme-rosemary butter, olive oil

Instructions
Step 1: Prepare Ingredients
1. Season the beef tenderloin with salt and pepper then wrap with flat bacon slices. Tie the meat so the bacon will not fall off w hen you cook it. Keep aside.
2. Peal and slice red onion. Sauté with olive oil until tender. Then add malt vinegar and grapes cut in half. Reduce very slowly at low temperature. Add salt and pepper to taste. Keep warm.
3. Slice shiitake mushrooms and sauté with 2 chopped shallots until tender. Salt and pepper to taste. Keep warm.
4. Cut the carrots batonnet style and cook with sugar, butter, salt, pepper, chopped ginger, thyme, and rosemary.

Step 2: Make sauce
1. Slice shallots and saute with butter.
2. Add pinot noir and reduce to a third.
3. Add beef stock. Reduce again.
4. Stir slowly and swirl in butter until the right consistency.
5. Salt and pepper to taste.

Step 3: Cooking
0. Preheat oven to 375.
1. Completely sear the filet in a non-stick pan then roast in oven at 375-400 degrees for 15 to 20 minutes (internal temperature must be 135 degrees for medium rare).
2. Let the meat rest aside.
3. Mix shiitake and carrots together and add chopped parsley. Keep aside.

Step 4: Presentation
1. Place carrot and shiitake in center of plate and add 5 oz slice of beef tenderloin.
2. Top with onion and grape compote and pour sauce around.
3. Serve warm.


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Yields: 4 Servings
     Maisonette, Nat Comisar

notes:  Ask your butcher for a center cut tenderloin; no head or tail. Splurge on the bacon too. Don’t get something that is too fatty. Your butcher should have the real stuff.

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