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Celebrate a romantic evening with the perfect partnership of Virginia-sourced beef and wine
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Celebrate a romantic evening with the perfect partnership of Virginia-sourced beef and wine

If you’re cooking at home on Valentine’s Day, it’s easy to include Virginia wine on the menu.

Thanks to more than 300 wineries throughout Virginia, finding the perfect wine for every occasion—like staying in and enjoying a romantic evening—is relatively simple.

Finding the right wine to pair with a romantic dinner can be just as effortless, as wine shares a timeless marriage with beef. For every cut of beef, there is a perfect partner in a glass of wine.

With a recipe designed to incorporate wine into the dish, a night of romance may begin while dinner cooks and can continue with a carefully selected bottle waiting on the table.

Porcini-Dusted Tenderloin with Wine Sauce

14-ounce can beef broth
1 cup dried porcini mushrooms, divided
2 tablespoons grated Parmesan cheese
1 teaspoon pepper
2- to 3-pound center cut beef tenderloin roast
3 cups finely diced fresh tomatoes
1 cup dry red wine


Preheat oven to 425°.

In a medium saucepan, bring broth to a boil and remove from heat. Stir in ¾ cup mushrooms, and let stand 10-15 minutes or until mushrooms are softened.

Place remaining ¼ cup mushrooms in food processor. Cover and process mushrooms until fully ground. Combine ground mushrooms, cheese and pepper, and press evenly onto all surfaces of beef roast.

Place the roast on an oven rack in a shallow roasting pain. Insert an ovenproof meat thermometer so the tip is centered in the thickest part of the beef. Do not add water or cover. Roast for 35-40 minutes for medium rare; 40-45 minutes for medium.

As the roast cooks, add tomatoes and wine to the mushroom mixture, and bring to a boil. Reduce heat, simmer for 30-45 minutes or until sauce is reduced to 2½ cups and turned to a rich brown color, stirring occasionally. Season with salt and pepper as desired.

Remove roast when meat thermometer registers 135° for medium rare or 145° for medium. Transfer roast onto carving board, tented loosely with aluminum foil. Let stand for 15-20 minutes. Temperature will continue to rise to 145° for medium rare and 160° for medium.

Carve roast into slices, and season with salt as desired. Serve with porcini wine sauce.

Recommended wine pairings: Syrah, Cabernet Sauvignon, Malbec, Tempranillo, Petite Sirah or Dolcetto

Source: Virginia Beef Council

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