Viansa's Beef Tenderloin with Balsamic Onion Reduction

Fresh herbs and Viansa's Balsamic Onion Spread enhance the meaty flavor of tenderloin. Serve with pasta or risotto to enjoy the savory sauce.

Servings: 4-5

Cook Time: 45 minutes

Pair With: Pair with Viansa Winery & Marketplace's 2011 Sangiovese

Source: Recipe and photo courtesy of Viansa Winery & Marketplace


5 tablespoons Viansa Extra Virgin Olive Oil 
1 celery stalk, cut into 3 pieces 
2 fresh rosemary sprigs 
3 fresh sage leaves 
2 bay leaves 
3 pounds beef tenderloin
Freshly ground pepper to taste 
2 tablespoons Viansa Balsamic Onion Spread 
2 cups Viansa Chardonnay or Viansa Pinot Grigio


In a large pan add olive oil, celery, rosemary, sage and bay leaves. Sauté over medium heat for 10 minutes. Remove celery and herbs to a bowl. Increase heat to high and add the beef tenderloin. Sear on all sides until it browns and forms a crust. Remove the meat to a plate.

Reduce heat to medium high, add herbs back to the pot, pepper, Viansa Balsamic Onion Spread and white wine. Allow the wine to cook and reduce by half. Stir and scrape the bits from the bottom of the pan. Reduce heat to medium and put the tenderloin back in pan to cook another 2-3 minutes per side. Turn off heat and allow tenderloin to rest 10 minutes uncovered. To serve, slice the tenderloin, plate and serve with salad, risotto, pasta or vegetables.

Recipe Courtesy Of

Viansa Winery & Marketplace

Idyllically situated on a hilltop at the entrance to the legendary Sonoma Valley, Viansa Winery & Marketplace has become a destination for wine and food lovers from around the world.