Beef Tenderloin with Shallot Marmalade
Laurent Gras borrowed a recipe from the master Jean-Anthelme Brillat-Savarin for this loin of beef studded with olives and pistachios. But he personalized the dish by using shiitakes in place of the original truffles and by adding shallot marmalade. Delicious, Quick Side Dishes
Recipe Summary test
The beef jus and shallot marmalade can be refrigerated for up to 1 day. Discard any fat from the jus before proceeding.
The beef's intense flavors will find echoes in the fruit and olive character of Cabernet-based wines. Pick a medium-bodied, value-priced example with good fruit from Bordeaux.