Wines Of Alsace

Roasted Beef Tenderloin with French Onion au jus paired with Alsace Pinot Noir

Serves: 6



1. Remove the meat from the fridge 1-2 hours before roasting. Preheat the oven to 475 degrees F.

2. Rub the beef with garlic, thyme, and season generously with peppercorns and salt. At this point, the meat can be stored in the fridge up to overnight. Bring the meat to room temperature before cooking.

3. Arrange the onions in a large, oven safe skillet. Place the beef over the the onions. Add 2 tablespoons butter to the top of the beef. Transfer to the oven and roast until the beef registers 120 to 125 degrees F for medium-rare, for rare about 35-45 minutes, depending on the size of your roast. It's best to use a meat thermometer.

4. Remove the beef from the skillet to a serving plate and cover with foil. Let rest 10 minutes before slicing.

5. Meanwhile, set the skillet with the onions over medium heat. Add 6 tablespoons butter and cook, stirring frequently, until the onions are deep golden in color and caramelized, 5-10 minutes. Add the wine, beef broth, Worcestershire sauce, and thyme. Increase the heat to medium-high and bring to a simmer. Remove the thyme sprigs. Season to taste with salt and pepper.

6. Slice the beef and serve with the French Onion Au Jus. 

Recipe from : Half Baked Harvest

Wine Pairing - Other Alsace Varieties

Muscat d'Alsace: Aromatic and expressive, Alsace Muscat is different from the sweet Muscat from the south of France and the Mediterranean, and the Moscatos of Italy because of its dry character. It is best enjoyed young.

Sylvaner: A fresh, light wine with delicate flavors. Refreshing, lively and easy drinking as an apéritif or with light dishes.

Pinot Noir: Pinot Noir is the only Alsace variety used for producing red or rosé wines, particularly Crémant d’Alsace Rosé. Delicate cherry character with a vibrant freshness, they can be aged in oak barrels for structure and complexity.