Wine & Food: 2014 Falconwood Red

Wine & Food Pairing From the Inn at Vineyards Crossing

Recommended wine and food pairings, as well as unique recipes and culinary delights created and written by Chef Randy Beattie of the Inn at Vineyards Crossing.

beef_medallions

Beef Medallions and Mushrooms in Red Wine Sauce
with 2014 Falconwood Red

Ingredients

  • 1 (10 -12 ounce) beef tenderloin or 1 (10 -12 ounce) beef medallions
  • coarse salt
  • fresh coarse ground black pepper
  • 2 -3 tablespoons butter
  • 1 -2 large shallot, minced (about 1/3 cup)
  • 3⁄4 cup sliced mushrooms
  • 1⁄2 tablespoon sugar
  • 1⁄2 tablespoon red wine vinegar
  • 2 large garlic cloves, minced
  • 1⁄2 teaspoon dried thyme
  • 1⁄2 teaspoon dried rosemary
  • 1⁄2 tablespoon flour
  • 3⁄4 cup beef broth

Directions

  1. Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
  2. Season with the salt and pepper.
  3. In a medium skillet, melt a tablespoon of butter over med-high heat.
  4. Add the beef, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
  5. After browning remove each tenderloin from pan and keep warm.
  6. Add remaining butter to skillet, and when melted, add mushrooms and shallots.
  7. Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
  8. Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.Add broth and wine, and bring to a boil.
  9. Cook until liquid is thickened and reduced to about 1/2 cup.
  10. Return beef to the pan, and heat through, about 1 minute.
  11. Arrange beef on plate and spoon sauce and mushrooms over.

Take Me to Philip Carter Winery Wines

Wine & Food: 2014 Shirley Chardonnay

Wine & Food Pairing From the Inn at Vineyards Crossing

Recommended wine and food pairings, as well as unique recipes and culinary delights created and written by Chef Randy Beattie of the Inn at Vineyards Crossing.

monkfish

Monkfish in Tomato-Garlic Sauce
with the 2014 Shirley Chardonnay

Ingredients

  • Eight 6-ounce monkfish fillets about 2 inches thick
  • ¼ cup plus 3 table spoons extra-virgin olive oil
  • 1 tablespoon sweet paprika
  • 1 cup canned crushed tomatoes
  • 2 cups water
  • Salt and freshly ground pepper
  • 2 heads of garlic plus 4 parge cloves, peeled and very thinly sliced

 

Directions

  1. Preheat the oven to 400°. In a large skillet, warm 1/4 cup of the olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden, 15 minutes.
  2. Remove about 1/4 cup of garlic slices to a plate and reserve. Add the paprika to the garlic in the skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce has reduced to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
  3. In a very large skillet, heat the 3 tablespoons of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn the fish, transfer to the oven, and roast until just cooked through, 15 minutes.
  4. Transfer the fish to a large, warmed platter. Pour any juices from the skillet into the sauce and simmer for 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve right away.

Take Me to Philip Carter Winery Wines