Instructions: To make poaching liquid: Heat olive oil in a saucepan over medium heat. Add shallots and garlic; gently cook until they begin to release juices. Add peppercorns, thyme and bay leaf and cook another 2 minutes. Add syrah and bring to a simmer. Remove from heat and reserve for cooking tenderloins. Keep 1 cup aside for sauce.

To make beets: Preheat oven to 400 degrees. Place all ingredients in a shallow roasting pan. Season with salt and pepper and cover with aluminum foil.

Roast beets 20-30 minutes or until fork-tender. Remove beets from heat and when cool, peel outer skin. Slice into discs or other desired shape and set aside.

To make sauce: In a small saucepan reduce veal stock and reserved poaching liquid by 3/4 or until sauce coats the back of a spoon. Stir in balsamic vinegar. Remove from heat. Adjust seasoning with salt and pepper.

To cook meat: Season tenderloins with salt and pepper. Tightly wrap circumference of tenderloin pieces with plastic wrap so they form a tight circle. This will help them keep their shape as the cook. Place tenderloins in gently simmering poaching liquid so they are completely covered. Cook for 10-12 minutes for medium rare or to your desired temperature. Be careful not to overcook, as grass-fed beef dries out faster than conventional beef. Remove tenderloins from liquid, blot dry with paper towel and remove plastic wrap.

To serve: Place some beet discs in center of each plate. Place a beef tenderloin on top of beets and 1 beet disc on top of beef. Spoon sauce over beef and beets. Garnish with green onion.

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