Massive aromatics of raspberry, lavender and eucolyptus, clean tart mouthfeel of raspberry and cranberry. Strong notes of anise and rosemary with a bright, juicy finish.
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Vintage: Non Vintage
Varietal(s): 100% Nebbiolo
AVA: Wahluke Slope
Vineyard: Michael's Vineyard
Alcohol: 10.5%
Million Dollar Beef Tenderloin
Ingredients
- 4 to 5 pound beef tenderloin, trimmed, cut into 2 pieces and tied
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 4 tbsp butter, salted, softened
- 2 tsp garlic, minced
- 1 tsp horseradish, prepared
- 1 tsp rosemary or thyme, minced
Steps
- Remove tenderloin from fridge and set on counter for about 2 hours prior to cooking, to come to room temperature.
- Preheat oven to 425 degrees F.
- Tie up tenderloin and season with salt and pepper.
- Place oil in a large cast iron skillet and heat over medium-high heat. Sear the beef tenderloin on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.
- Meanwhile, combine the softened butter, garlic, horseradish and herbs in a small dish and mix. Slather the seared tenderloin with the butter mixture and then insert a probe thermometer. If using the skillet, place in preheated oven, or transfer to a baking dish and place in preheated oven. Roast until desired internal temperature is reached, about 20-25 minutes. (see notes for temperatures).
- Remove tenderloin from oven and transfer to a cutting board. Let rest for 15-20 minutes to allow the juices to redistribute before slicing into 1" slices.
- Serve and enjoy!
Note:
RARE: 115-120 degrees F
MEDIUM RARE: 120-125 degrees F
MEDIUM: 130-135 degrees F
ANYTHING MORE: go buy chicken...:)
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