Braised Local Russian Red Kale with Seared Beef Tenderloin Steak

Finished with a Port Buerre Rouge

Serves 4 people

With the coming of spring, we were inspired to create this meal. As the first of the season greens are coming together, we chose to incorporate Pond Hill’s Russian Red Kale into a recipe. With all of us anxious to brush off our grills and enjoy the tantalizing flavors of grilled meat, we felt a lightly seasoned seared tenderloin steak would match beautifully with the warmth of the braised kale. The mellow citrus qualities of the bosc pear brought out thoughts of a spring day. And, the salty crunch of local bacon adds that special smokiness to the dish. To tie together these flavors we topped the dish with a fine port buerre rouge which get its name from the red color of the port.

This is a great recipe for entertaining. You can cook your bacon and make your beurre rouge ahead of time. Chop and prep the other ingredients. Then it’s time to cook the steaks. Once your steaks have cooked and are resting, you can braise your kale and pears. Both the braise and the steaks should be done and ready to serve at the same time. Finish by drizzling the port buerre rouge over the dish.

This recipe would also be wonderful with pork tenderloin or veal chops. You can substitute the kale with spinach, arugula or Northwind Farms Braising Mix.

Beef Tenderloin Steaks with Red Russian Kale

Course Main Dish



  • 1/4 cup Port Wine
  • 1/2 tbsp garlic - chopped
  • 6 oz Whipping Cream
  • 1/2 stick butter - unsalted, room temperature, cubed
  • 1/2 tsp Ground Black Pepper - coarse
  • salt - to taste


  • 4-5 slices Circle M Bacon

Preparing the kale

  • 1 cup Chicken Stock 2
  • 2 Bosc Pears - peeled & thinly sliced
  • 8-10 oz Pond Hill Russian Red Kale

Preparing the steak

  • 4 - 4 oz Tenderloin Steaks
  • Toski Sands Steak Seasoning Supreme



  • In a small sauce pan over medium heat, reduce port in half. Add garlic, whipping cream and black pepper. Reduce mixture by ¼. Whip in cubes of butter. Season with salt to taste. May be prepared an hour in advance and reheated.


  • Dice bacon. Render in a small sauté pan till crisp. Remove bacon from pan and let drain on a paper a towel.

Preparing the Kale

  • Bring stock to a simmer in a medium sauté pan. Poach pears in stock for 2-4 minutes or until tender. Add Kale. Cook 2 minutes and set to the side. Add bacon to kale and pears.


  • On a hot grill (450 – 500 degrees), cook steaks 5 minutes on the first side and 4 minutes on the second side for medium rare. The internal temperature should reach 120 degrees. Let steaks rest for 10 minutes before serving.
  • Arrange pears on the plate. Cover with bacon and kale. Top with a tenderloin steak. Drizzle with buerre rouge. Enjoy!