This content has been archived. It may no longer be relevant
A pepper-encrusted beef tenderloin can be served with braised red cabbage and Saratoga Garlic aioli. This main course is perfect for a small gathering and pairs wonderfully with Galway Rock’s Reserve Riesling.
Adapted from the recipes by Dixie Elliott and Holly Nilsson
Makes 6 servings
Prep time: 30 min
Cook time: 1 hour
Ingredients
*Ingredients currently available at the farmers’ market
For the braised red cabbage:
- 6 cups red cabbage*, chopped
- 1 apple*, peeled and slice
- ½ onion*, slivered
- ¼ cup cider vinegar*
- 3 tablespoons white sugar
- ⅓ cup water (you may need more)
- ⅛ teaspoon cloves
- salt and pepper to taste
For the beef tenderloin:
- 1 tbsp cracked black peppercorns
- 2 tsp sea salt
- 2 tsp cumin seeds
- 2 tsp sweet paprika
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 2 tbsp olive oil
- 2 2 ½ lb beef tenderloin*
Instructions
For the braised red cabbage:
- Combine all ingredients in a large saucepan. Bring to a boil, reduce heat to a low simmer and cover. Cook covered for 90 minutes stirring occasionally. Add more water if needed. Season to taste with salt and pepper.
For the beef tenderloin:
- Combine peppercorns , salt , cumin , paprika , coriander , cinnamon , cardamom and nutmeg in a bowl. Rub 1 tablespoon of oil over beef. Coat beef all over with spice mix.
