Food and wine pairing

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Roasted beef tenderloin with red wine emulsion

Red wine emulsion : red wine brought to a boil, flambéed, then reduced with veal stock and fresh cream before being finished with butter and whisked.

Synonyms

Roasted fillet of beef with red wine emulsion

This dish pairs well with 9 drinks :

Echézeaux

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 25 years old.

>dish info

Grands Echézeaux

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 25 years old.

>dish info

La Grande Rue

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 4 years.

Aging potential (estimation) : 10 to 20 years old and more.

>dish info

La Romanée

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 20 to 50 years old and more.

>dish info

La Tâche

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 20 to 50 years old and more.

>dish info

Richebourg

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 8 years.

Aging potential (estimation) : 20 to 50 years old and more.

>dish info

Romanée Saint-Vivant

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 8 years.

Aging potential (estimation) : 20 to 50 years old and more.

>dish info

Romanée-Conti

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 8 years.

Aging potential (estimation) : 20 to 50 years old and more.

>dish info

Saint-Émilion

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 3 years.

Aging potential (estimation) : 5 to 15 years old.

>dish info

Roasted beef tenderloin with red wine emulsion

Synonyms

See also:

This dish pairs well with 9 drinks :