Meal and wine pairing
Photo by Dale Cruse(CC BY 2.0)
https://www.flickr.com/photos/dalecruse/53765206316/
Beef tenderloin en croûte with herbs
Synonyms: Beef fillet en croûte with herbs / Beef fillet in a pastry crust with herbs / Beef tenderloin in a pastry crust with herbsSee also : Beef tenderloin en croûte
This dish pairs well with 4 drinks :
Drinks and wines types
Listrac-Médoc
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk from : 2 years.
Aging potential (estimation) : 6 to 12 years old.
Pauillac
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Can be drunk from : 7 years.
Aging potential (estimation) : 20 to 50 years old and more for a 1855 classed growth.
Pierrevert Rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 4 to 6 years old.
Vosne-Romanée
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Can be drunk from : 5 years.
Aging potential (estimation) : 8 to 15 years old.
Ready to drink from : 5 years old.