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Food and wine pairing

Beef tenderloin with basil, coriander and fresh mint en croûte

Photo de Dave Gammon (CC BY-SA 2.0)
https://www.flickr.com/photos/davegammon/5016284822/

Beef

Beef tenderloin with basil, coriander and fresh mint en croûte

Synonyms

  • Beef fillet with basil, coriander and fresh mint en croute
  • Beef fillet with basil, coriander and fresh mint in a pastry crust
  • Beef tenderloin with basil, coriander and fresh mint in a pastry crust

See also:

  • Filet de bœuf en croûte

This dish pairs well with 7 drinks :

Bandol rouge

Bandol rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 10 to 15 years old.
>dish info

Baux-de-Provence rouge

Baux-de-Provence rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 7 to 10 years old.
>dish info

Corbières rouge

Corbières rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 6 years old.
>dish info

Cornas

Cornas
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 20 years old.
>dish info

Hermitage rouge

Hermitage rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 4 years.
Aging potential (estimation) : 10 to 20 years old and more.
Prefer a pairing with a wine of at least 8 years old.
>dish info