TC Recipe: Beef & Fennel Macronade

May 11 2009

By Jessie Matykowski
Suggested Pairing: 2007 NxNW Columbia Valley Cabernet Sauvignon
Serves 2



  • 2 ea Filet Mignon, 7 oz
  • 1 ea Fennel Bulb, cleaned and halved
  • 1 c. Swiss Chard Greens, julienned
  • 2 ea Garlic Cloves, sliced
  • 6 oz Macronade, al dente. Substitute any macaroni product
  • 1 c. Demi Glace, available at most meat or grocery stores.
  • 2 oz Red Wine, cabernet
  • 6 Tb Olive oil
  • Salt and Pepper


Season the fennel with salt and pepper and 3 Tb olive oil and roast in a 400 degree oven 30 minutes. Remove fennel, let cool, and julienne.

In a hot sauté pan sear the filet mignon on both sides leaving the temperature below rare. Remove the filet and add the fennel, garlic and swiss chard. Cook until the swiss chard is tender. Add the red wine and let simmer for 1 minute. Add the demi glace and the pasta and let simmer for five minutes.

Put the filet in the oven to finish cooking to desired temperature. Let the beef rest, then slice and place on top of pasta.