One word... Amazing. I have to start off by giving credit to Gordon Ramsay, I initially saw part of the dish in one of his videos and went from there. The beef was a little difficult and in the end came out a little more rare then I would have liked however to my surprise the beef had a taste that was far superior to that of the beef that I have tasted before. Perhaps it was the Thyme, Bay Leaf and Garlic that I cooked it with that helped with the flavor but the beef flavor was far more intense as well. The gremolata, a combination of Parsley, lemon zest, capers, olive oil and Salt & Pepper only enhanced the combination of the plate. The two sides were ok, but in no way comparable to the fillet.
The wine that I paired with the meal was from Unti winery in Sonoma County. The wine was a Petit Frere, bottled in 2008, consisting of 72% Grenache, 15% Syrah and 13% Mourvedre.
The wine had a bit of fruity citrus and a light smokiness that paired well with the fillet and lemon zest from the Gremolata on top.
Perhaps it will take another turn at this dish but there was something about the combination of the Parsley and Fillet that worked. Also the tip of cooking the beef in Chicken broth worked very well. I don't think I added enough broth or possibly that the pan I used was crooked, but I didn't end up having anything for a simple sauce made from the left over juices of the beef, herbs and broth.
