Herb and Peppercorn Crusted Whole Beef Tenderloin Roast With Pinot Demi-Glace

Pair this dish with our 2007 Graham's Block 7 Pinot Noir.

For Meat
1 - 3lb section of beef tenderloin, silver skin removed and all fat trimmed
¼ cup loose-grind black peppercorns
1tbl coarse kosher salt
2tbl fresh thyme, chopped
1tbl chopped parsley
6 cloves of garlic peeled and gently crushed leaving the clove intact

Place slits deep enough on roast to place all cloves of garlic inside. Season all sides of the roast with herb and peppercorn mixture. Preheat oven to 400 degrees. Heat a large roast¬ing pan to medium to hot and add 2tsp olive oil. Place the filet in the roasting pan sear on all sides and place in oven to finish. Once the roast reaches an internal temperature of 110 to 115 degrees for medium-rare, remove the steak from the pan and let rest about 5 minutes before serving. Slice and serve with demi-glace.

Pinot Peppercorn Demi-Glace
1 cup white mushrooms chopped
1/2 cup chopped shallots
1 tbl black peppercorns coarse ground
1/4 cup olive oil
1/2 cup Montinore Estate Pinot Noir
2 quarts demi-glaze
1/2 cup heavy cream
¼ cup unsalted butter

In a saucepan over medium heat, saute mushrooms, shallots and peppercorns in oil. When shallots are tender, deglaze with red wine and reduce until almost dry. Whisk in the cream and reduce by half. Whisk