2010 Chateau David Beaulieu Bordeaux
NV KWV Ruby Port
Beef Tenderloin in a Port Wine Reduction sauce
Pre-heat the oven to 350 degrees F
1/4 pound of dry blue cheese like a Maytag Blue or English Stilton allow to come to
1/4 cup toasted walnuts chopped (optional)
6 filet mignons (beef tenderloin steaks) @ least 1 inch up to 1 1/2 in. thick
1 Tabsp of peanut oil or some high smoke point vegetable oil, canola will also work.
1/2 cup good quality port wine. (since its being cooked you don't want an expensive
reserve, but it needs to be very drinkable)
1/4 cup low sodium chicken stock
1/2 cup dried cranberries
salt and pepper
2 Tabsp cool unsalted butter
Steaks: With a long, thin blade like a boning knife create a pocket by cutting a small
opening in the side of each steak. Rotate the tip of the knife side to side to increase the
slot without increasing the opening. This is the pocket. In a small bowl mash the blue
cheese with the walnuts. Depending on the size of your opening use a spoon or you
fingers and fill the pocket with the cheese/walnut mixture. Fill but do not over-stuff. If
the opening is very loose use a toothpick to secure it closed. Trim the pick so the steak
can lay flat in the pan. In a 12 inch stainless steel pan (do not use a non-stick pan for this
recipe) heat the oil until it shimmers. Dry the steaks thoroughly with paper towels, salt
and pepper both sides to taste, and lay them in the pan. Leave them to sear for at least 3
minutes before moving. You're looking for crusty, browning. The steaks will not be
done. Once both sides are browned, remove them from the pan and place them in the
pre-heated oven on a baking sheet covered with foil.
Sauce: The browned bits at the bottom of the frying pan are called fond. Add the port
wine and chicken stock to the pan, scraping up the bits, and simmer on medium heat for
about 2 minutes. Add cranberries. Continue to simmer until the berries plump and the
sauce is thick, but not syrupy (if it gets to that stage add a little more stock to loosen).
Turn off the heat and add two tablespoons of cool, unsalted butter and stir until melted.
This is called 'mounting' the sauce and gives it a velvety mouth feel.
To serve: When the steaks reach an internal temperature of 125 - 130 degrees (medium
rare) remove them from the oven and place them on a serving platter with roasted
rosemary potatoes. A probe thermometer is good for this but an instant read will work.
Pour any juices from the roasting pan into the sauce and stir to combine. Don't worry if
some cheese melted from the steaks, it flavors the sauce nicely. You can pour the sauce
over the steaks or serve separately. I usually pour a little over the meat/potatoes and serve
the rest in a pretty gravy boat.
2007 Visionary Carneros Chardonnay by Shug
2010 Crios de Susana Balbo Rose of Malbec
Curried Butternut Squash Soup with Crab Meat
2 T Extra Virgin Olive Oil
2 C Chopped Onion
2 T Chopped Seeded Jalapeno Pepper
1 t Curry Powder
6 C Cubed Peeled Butternut Sqaush (about 3 pounds)
4 C Water
1 t Salt
1 C 2% milk
2 T Dry Sherry
8 Oz. Lump Crab Meat (or more if desired)
Heat olive oil in a dutch oven over medium heat, Add onion cover and cook @ 5 minutes
until onions soften. Stir in jalapeno and curry and cook two minutes. Sir in squash, water
and salt. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 30
minutes or until squash is tender. Place half of the squash mixture in a blender. Process
until smooth. Poor blended mixture onto a bowl and repeat with the remaining mixture.
Return the pureed squash mixture to a pot and stir in milk, sherry, and crab meat. Cook 5
minutes or until heated through.
Grilled Pork Tenderloin
2009 Albert Mann Pinot Blanc
2009 Vinum Pinot Noir
1 small onion-fine sliced
1lb fresh figs
1 cup chicken stock
½ cup orange juice
Zest of orange
2 TBS balsamic vinegar
2 Hormel Peppercorn Pork Tenderloins
Salt & Pepper
KWV Tawny Port
Grill the Pork Tenderloins
Roast figs with olive oil and salt & pepper at 275 degrees for 2 hours
Puree figs after they cool
Add puree, chicken stock and Tawny Port to sauce pan on medium heat
In another pan, sauté onion in olive oil until soft
Add onion to simmering Port and fig mixture
Reduce by 1/3, then add orange juice and orange zest
Reduce by 1/3, then add Balsamic Vinegar
Serve & Enjoy!
TWO Summer Time Favorite at The Byrds House:
Roasted Pear with a Barros White Port Pear Vinaigrette Salad; YUM
1 1/2 Cups Barros White Port
6 Bosic Pears
2 TBS pear Vinaigrette
1/2 teaspoon lemon
3 TBS extra virgin olive oil
1/2 chopped shallot
1/2 teaspoon mix ground peppercorns
1/2 cup roasted spicy walnuts
1/2 cup Gorgonzola cheese
Due to my Fig Tree is Baring fruit early...!!! Why not share another Byrd Favorite
Figs drizzled with a spicy Barros White Port
1 Cup Barros White Port
1/2 stick real butter
1 TBS extra virgin olive oil
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
How to prepare the Roasted Pear Recipe
Cut all pears in half and core out the seed in the middle. Put into oven at the 375 for 45
minutes. Take out and let cool for an hour.
Cut up Shallot and put into a sauce pan with a little olive oil and turn heat on medium for
2 minutes. Take shallots out. ADD the Barros White Port into the sauce pan. Turn your
heat on medium high and bring to boil. Turn heat down to medium, and keep it to a low
boil. (you are reducing the port).
Reduce for about 15 minutes. Add all ingredients except walnuts and cheese and let
simmer for 10 minutes stirring and tasting which is the best part.
Roasting walnuts. Boil water and throw the nuts in for 1 minute. It takes the bitter out of
the nuts. Drain Turn oven on 375 AND Immediately ADD
Confection sugar. It will melt quickly. sprinkle cayenne pepper, cumin, and salt. Put into
oven for 15 minutes take out and let cool.
Slice pears like a fan and put around a large serving tray. BAST the pears with the
Reduced Barros White Port sauce. YUM! Then sprinkle cheese & roasted walnuts over
the top. Garnish with some greenery. Serve Like a salad or appetizer with a Hauck
Spaetlese Dry. (Trocken)
In a sauce pan add your Barros White Port and bring to a boil. Turn down to a simmer
and add all ingredients and let simmer for 10 minutes. Take off and let cool for 20
minutes Slice figs in half. Pour port sauce over figs and let sit for 10 minutes. Sprinkle
confection sugar and serve with the Barros White Port.
Theses 2 dishes are served with Barros White Port & Hauck Spaetlese Dry.
Mama Ware & Trudy Wyatt
2007 Cartlidge & Brown Napa Cabernet Sauvignon Reserve
2009 Cuvee du Vatican Cotes du Rhone
Venison and Wild Mushroom Stew
Red Wine: 2009 Cuvee du Vatican
Red Wine: 2007 C&B Napa Cab
6 strips bacon, cut into 1/2-inch pieces
2-4 pounds Venison tenderloin
1/4 cup flour
1/4 cup vegetable oil
1 cup dry port
1 large onion, diced
1 large carrot, peeled and diced
2 ribs of celery, diced
1 large parsnip, peeled and diced
1 leek, white only, diced
2 teaspoons minced garlic
1 pound mixed wild mushrooms, such as Wood Ear, Chanterelle, Morel, or
1 12-ounce bottle amber beer
2 1/2 quarts veal or beef stock
2 tablespoons Worcestershire Sauce
6 sprigs fresh thyme
3 bay leaves
1 teaspoon allspice
2 tablespoons tomato paste
2 Russet potatoes, peeled and cubed
Egg Noodles, cooked until al dente
Marinate whole tenderloin(s) in Port Wine for 2 hours. Remove and cut into 1-inch
cubes. In a large stockpot cook the bacon over high heat until crispy. Remove from
the pan and drain on paper towels. Season the venison with salt and pepper, and
lightly dust with flour. Add the oil to the pot and sear the venison on all sides over
medium-high heat. Remove the meat from the pot and add any remaining flour,
stirring constantly. Deglaze the pot with the red wine, scraping with a wooden
Add the onions and cook over medium high heat until translucent, about 3 minutes.
Add the carrots, celery and parsnips and sauté for 2 minutes, then add the leeks and
garlic and cook for 2 minutes. Add the mushrooms to the pot and cook until they
release their moisture, about 5 to 7 minutes. Add the beer and scrape to remove any
browned bits from the bottom of the pan. Add the veal stock, Worcestershire sauce,
thyme, allspice, bay leaves and tomato paste. Bring to a boil, and then reduce heat to
a simmer. Cook until the meat is tender and the stock is reduced, about 1 1/2 hours.
Add the potatoes to the pot and continue cooking until they are cooked through,
about 20-30 minutes. Add the bacon and cook for 1 minute.
Remove from the heat and adjust the seasoning to taste. Serve with egg noodles
tossed with butter.