Jul 09 2026
Restaurants›Bonterra Trattoria›Petit Verdot With Alberta Beef Tenderloin Recipe

Petit Verdot With Alberta Beef Tenderloin Recipe

Inspired by Bonterra Trattoria
Time1h
Serves2

Roasted local mushrooms, crispy polenta, red wine reduction

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Ingredients

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Beef Tenderloin

Roasted Mushrooms

Crispy Polenta

Red Wine Reduction

Method

Beef Tenderloin

  1. 1

    Prepare the Beef

    Season the Alberta beef tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the tenderloin for 3-4 minutes on each side for medium-rare. Remove from heat and let rest.

Roasted Mushrooms

  1. 2

    Roast the Mushrooms

    Preheat the oven to 400°F (200°C). Toss the mixed mushrooms with minced garlic, fresh thyme, olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20 minutes until golden and tender.

Crispy Polenta

  1. 3

    Prepare the Polenta

    In a pot, bring water and salt to a boil. Gradually whisk in the polenta and cook over low heat, stirring constantly, until thickened (about 15 minutes). Stir in grated Parmesan cheese. Spread the polenta onto a baking sheet to cool, then cut into squares and pan-fry in olive oil until crispy on both sides.

Red Wine Reduction

  1. 4

    Make the Reduction

    In a saucepan, combine red wine and shallots. Simmer over medium heat until reduced by half. Stir in butter and season with salt and black pepper to taste.

Assembly

  1. 5

    Plate the Dish

    On each plate, place a piece of beef tenderloin, a serving of roasted mushrooms, and a crispy polenta square. Drizzle the red wine reduction over the beef and serve.

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