In the Bender Kitchen: Chef Gus of Harvest Wine Bar Cooks “Teresa’s Pick”



NEW HAVEN, Conn. (WTNH) – Chef Gus of Harvest Wine Bar in Westport cooks “Teresa’s Pick,” which today is Seared Tenderloin, a staple dish at the restaurant.

Harvest in Westport is the 3rd of 3 Harvest locations (Westport, New Haven and Greenwich). It is just steps off of the Metro North Train in Westport.

Harvest Wine Bar in Westport offers the Siguenza family legacy’s modern approach to American cuisine with distinct ingredients, seasonal menus and exceptional attention to hospitality

Learn more at

Recipe: (For 4 people)


  • 4 8 to 10 oz fillet
  • 1 qt Brussels sprouts cut in half
  • 2 cloves garlic peeled and sliced
  • 2 table spoons butter
  • 1/2 cup chicken stock or water
  • 4 potatoes peeled
  • 1 cup milk of cream
  • stick butter
  • 2 cups beef stock
  • 1 cup red wine
  • salt and pepper
  • on plate or rack season steaks and set aside


  • peel and quarter potatoes
  • place in cool water boil on high heat till fork tender
  • once fork tender drain water, and mash with butter and milk add salt and pepper to your liking
  • over with lid and set aside
  • in separate pan heat milk and butter to add to potatoes when mashing


Brussel sprouts:

  • cut Brussels sprouts in half, in nonstick place oil and lay sprouts face down sear till golden brown, add salt and pepper, butter and chicken stock
  • in a large skillet or cast iron pan heat till smoking hot place oil and add tenderloins, cook till golden brown, 3 to 4 min, turn over and repeat, for rare, for med rare place in oven 350 degree oven for 5 min med 8 min med well 10 well 15 min
  • in sauce pot place stock and red wine reduce till thick
  • options for sauce are herbs
  • rosemary
  • thyme shallots
  • garlic


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