HERB ENCRUSTED
TENDERLOIN OF BEEF

1 cup pomegranate juice concentrate

1 cup Syrah Port

1/2 cup demi-glace (made with 1/2 cup of boiling water and 2 tablespoons glace de viande)

8 8-ounce beef tenderloin steaks

1/4 cup extra-virgin olive oil

Salt and pepper to taste

Equal parts of chopped fresh rosemary, thyme, oregano, chives, and parsley

Combine the pomegranate concentrate and Syrah Port in a saucepan over medium-high heat and cook until reduced by half.

Add the demi-glace and incorporate until well blended and smooth. Set the sauce aside.

Preheat the oven to 500°. Brush the steaks with olive oil, season with salt and pepper, and coat with the herb mixture. In an ovenproof pan heat the olive oil over high heat. Sear the steaks in the pan for 1 minute on each side.

Place the pan in the oven and cook to the desired degree of doneness, about 4 minutes for medium-rare.

Place the steaks on a serving plate and ladle the sauce on top of the steaks. Serve with baked potatoes and cream and roasted baby root vegetables.

Makes 8 servings.