Try this fun and non-traditional approach to Beef Tenderloin with Mushroom Sauce. By cooking it all on an outside grill, there's no oven to over-heat your kitchen on a hot day, and just a couple of small bowls to wash. Recommend pairing with Cabernet Sauvignon.
3 tbsp each olive oil and balsamic vinegar
1 tbsp soy sauce
½ tsp ground black pepper
2 tbsp olive tapenade
1 tbsp finely chopped flat-leaf parsley
4 beef tenderloin steaks (each about 5-6 ounces and 1 ½ inch thick)
4 large Portabella mushroom caps
1 large red bell pepper, stemmed, seeded, and quartered
4 thin slices Walla Walla Sweet Onion
2 cups torn watercress, arugula or other green
Adapted from Sunset magazine
Meet Abbie, our Marketing & Events gal. A self-described foodie and oenophile, this East Coast transplant has been exploring Walla Walla and learning about our winemaking processes. Read about her adventures at the winery and throughout Washington’s wine industry.