Swiss Vintner's Sauté

Swiss Vintner's Sauté is a traditional dish with a rich history, often prepared in the vineyards of Switzerland, embodying the rustic yet refined flavors of the region. This dish captures the essence of Swiss culinary heritage, combining hearty ingredients with the delicate touch of wines produced in the Swiss Alps. It is a dish that has been passed down through generations, celebrated during harvest season when vintners gather to enjoy the fruits of their labor.

Ingredients

• Beef Tenderloin
• Olive Oil
• Butter
• Garlic
• Onion
• Mushrooms
• Swiss Red Wine
• Fresh Thyme
• Salt
• Black Pepper
• Heavy Cream
• Potatoes
• Parsley

Preparation

Begin by preparing the beef tenderloin. Slice it into thin medallions and season well with salt and pepper. Ensure that the butter and olive oil are at room temperature for easy cooking. Chop the garlic, onion, and clean the mushrooms. Stir and prepare a mix of Swiss red wine and heavy cream for the sauce. Finally, peal and cut the potatoes to accompany your sauté.

Cooking Process

To start the Swiss Vintner's Sauté, heat a mixture of olive oil and butter in a large pan over medium-high heat until the butter melts and combines with the oil to a nutty aroma. Add the beef medallions to the pan, searing each side until browned and the interior is cooked to your preference. Remove the beef from the pan and set it aside. Add the onion, garlic, and mushrooms into the pan. Sauté until the onions are translucent and the mushrooms are browned. Stir in the thyme and deglaze the pan with the red wine, allowing it to simmer and reduce. Once reduced by half, incorporate the cream, stirring until the sauce thickens. Reintroduce the beef to the pan, ensuring it is well-coated in the sauce, and reduce the heat. Meanwhile, boil the potatoes in a large pot until tender, then mash them with butter, salt, and pepper.

The total cooking time from start to finish is approximately 45 minutes.

How to Enjoy Swiss Vintner's Sauté

This dish is best enjoyed al fresco, amidst the scenery of vineyards, paired with a crisp white or full-bodied Swiss wine. Place a generous portion of the creamy beef sauté on the plate, surrounded by the fluffy mashed potatoes. Finish with a sprinkle of chopped parsley for an added touch of freshness. Ideally, this meal should be shared with good company, celebrating the Swiss red wine culture and the tradition of home-cooked meals.