At the Tarratine, we serve it tableside. Chef Joe is working behind the scenes in the kitchen while Chef Dave Noonan, formerly of the Red Lion, prepares the plate at your table. The silken mashed potatoes are piped onto the plate along with simply prepared roasted vegetables. Chef Dave carves the 14 oz tenderloin into “melt in your mouth” slices of heaven. It is a special experience and it is on our menu this week.
The pairing notes:
This dish and the Filet Mignon with onion strings both pair especially well with the Conundrum Red, a California blend from the Caymus Vineyard. The wine features dark red varietals including Zinfandel and Petite Sirah. The smooth lush flavors of cherries, plums and a hint of cocoa, enhance the flavor of the beef.