ALBERTA BEEF TENDERLOIN WITH PORTOBELLO DUXELLE
AND BLUEBERRY ICE WINE DEMI-GLACE

2 3/4 lbs. beef tenderloin
cracked black pepper to taste
vegetable oil
salt to taste
Portobello Duxelle (recipe follows)
Blueberry-Ice Wine Demi-Glace (recipe follows)

Preheat oven to 450 degrees F.

Clean and trim the tenderloin to remove any fat or silver skin and slice into 6 fillets (approximately 7 ounces each). Make an incision in the middle of the fillet for stuffing. Season both sides of each fillet with pepper and stuff with Portobello Duxelle.

In a large skillet over medium-high heat, heat oil to just smoking, season fillets with salt, and sear, about 1 to 2 minutes per side.

Place on a baking sheet and in to a 450 degree F oven to finish (measure an internal temperature of 135 degrees F for rare, 160 degrees F for medium), about 10 minutes.

PORTOBELLO DUXELLE

2 Tbsp. butter
10 oz. fresh portobello mushrooms, medium diced
3 cloves garlic, peeled, fine diced
1/3 cup onion, peeled, fine diced
1/4 cup white wine
salt and pepper

In a heavy-bottomed fry pan over medium heat, melt butter and add the mushrooms, garlic, and onion to saute until tender, about 5 minutes.

Add white wine and continue to cook, stirring occasionally, until mixture is almost dry, about 5 minutes. Season with salt and pepper, remove from heat and allow to cool slightly.

BLUEBERRY-ICE WINE DEMI-GLACE

2 small garlic cloves, roasted, pureed
1/2 tsp. butter
1 1/2 oz. shallots, fine-diced
4 tsp. Canadian ice wine
2/3 cup demi-glace
3 oz. fresh blueberries
salt and pepper

Peel and roast garlic in a 400 degree F oven until soft, about 5 minutes.

In a 1-quart saucepan over medium heat, melt butter and saute shallots.

Puree roasted garlic and add to shallots. Add the ice wine, stir, and cook 1 minute.

Add demi-glace and continue to simmer for 10-15 minutes.* During last 5 minutes, add blueberries, bring sauce to a boil, season to taste, and remove from heat. Serve Immediately.

TO ASSEMBLE:
Arrange beef tenderloin using Blueberry-Ice Wind Demi-Glace as noted below, and accompany with Steamed Asparagus with Sauteed Garlic Cherry Tomatoes and Roasted Cracked Pepper Red Baby Tomatoes.

*Note: Recommended consistency of Blueberry-Ice Wine Demi-Glace is that of au jus, in which case it is to be ladled over the tenderloin. If simmered to a consistency of gravy, serve under the tenderloin.

Source: From the Dining Car by James D. Porterfield