Wines that pair with

Pepper-seared Beef Tenderloin With Horseradish Cream Sauce

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Shiraz

Classic

Red · Full · Dry

Old-vine Shiraz from Barossa or McLaren Vale: dark, peppery, and unembarrassed about its size. Black plum, smoked meat, licorice, and a finish that lingers like the last embers of a grill.

Why it works with Pepper-seared Beef Tenderloin With Horseradish Cream Sauce

Shiraz's weight matches Pepper-seared Beef Tenderloin With Horseradish Cream Sauce's heft; the tannins keep the palate clean between bites.

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Syrah

Classic

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Why it works with Pepper-seared Beef Tenderloin With Horseradish Cream Sauce

Cut through Pepper-seared Beef Tenderloin With Horseradish Cream Sauce's fat with Syrah's grippy tannins; this is the pairing every steakhouse leans on.

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Zinfandel

Classic

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Why it works with Pepper-seared Beef Tenderloin With Horseradish Cream Sauce

Zinfandel's firm tannins balance Pepper-seared Beef Tenderloin With Horseradish Cream Sauce's richness — the textbook structure-meets-protein match.

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