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Tenderloin Steak with Peppercorns and Brandy
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Serves: 4
Total preparation time: About 25 minutes |
INGREDIENTS
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4 (5 oz.) Tenderloin
Steaks
Salt
16 black peppercorns, crushed
4 tablespoons butter
1 clove garlic, minced
4 slices bread
3 tablespoons brandy
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2000 Clos des Papes, Chateauneuf du Pape
Drink from Jan. 2007 to Dec. 2025
Rating: 95
Market Price: $38.99
Tasting Notes:
The 2000 Chateauneuf du Pape reveals 14.6% alcohol, and is stylistically similar to the great 1990. The 2000 is open-knit and fat, with higher levels of glycerin as well as a more corpulent style than the structured, backward 2001. A deep ruby/purple color is followed by sweet, black cherry/kirsch liqueur-like notes presented in a voluptuous, full-throttle, intense style. It is already revealing such secondary nuances as pepper, garrigue, and truffles. Chewy, full-bodied, and moderately tannic, this cuvee is accessible, but not ready to drink. Anticipated maturity: 2007-2025. |
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2000 Bois de Boursan, Chateauneuf du Pape, Cuvee des Felix
Drink Now through Dec. 2021
Rating: 92
Market Price: $64.35
Tasting Notes:
If the full-bodied 2000 Chateauneuf du Pape Cuvee des Felix builds in the bottle, it will turn out to be prodigious. A dense, saturated purple color is followed by aromas of blackberry liqueur, licorice, smoke, dried herbs, and new saddle leather. This wine represents the essence of Chateauneuf du Pape, with considerable tannin and structure buried beneath a wealth of fruit, glycerin, and extract. It is a formidable offering that should provide compelling drinking over the next two decades. |
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2000 Domaine du Clos du Caillou,Chateauneuf du Pape, Reserve le Clos du Caillou
Drink Now through Dec. 2020
Rating: 99
Market Price: $219.97
Tasting Notes:
Possibly the wine of the vintage is the 2000 Chateauneuf du Pape Reserve Le Clos du Cailloux. I tasted this wine four times from bottle, and it has blown away some tough competition. A wealth of fruit, power, and balance, amazing purity, and a sumptuous, 65-second finish are the stuff of legends. As usual, it is a blend of 45% Grenache, 40% Mourvedre, and the rest Syrah as well as miscellaneous varietals. The Mourvedre must be picked incredibly ripe as there is never any of that grape's astringency or toughness. However, being an anti-oxidant varietal, I am sure this is a sign of how much aging potential these wines possess. This is an enormous, well-delineated, superb wine. Anticipated maturity: now-2020+.
Readers lucky enough to find any should not hesitate to buy as much as they can of the flagship wine, the Chateauneuf du Pape Reserve Le Clos du Cailloux. Over the last four years, every vintage has flirted with perfection. |
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DIRECTIONS
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1. Dry the tenderloin steaks on paper towels and sprinkle
with salt. Press the crushed peppercorns into both sides
of the steaks.
2. Place 1 tablespoon of butter in a sauté pan
or heavy skillet. When sizzling, add the garlic. When
the garlic becomes transparent, add the steaks and brown
on both sides. Remove to a heated platter and cover
loosely with foil.
3. In another skillet, melt 2 tablespoons of butter
until hot but not smoking and sauté the bread on both
sides until brown. Remove bread to paper towels and
then to a heated platter.
4. In the pan used to sauté the beef, heat 1
tablespoon of butter until hot but not smoking. Return
the beef to the pan. Ladle in the brandy (do not pour
directly from bottle). Tilt the pan into the flame,
or ignite with a flaming match. Cook for 30 seconds
after the flame dies down. To serve, place a steak on
a slice of the sautéed bread and spoon some
sauce over each serving.
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ŠLobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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