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Carrington Wilson 2010 Chateau David Beaulieu Bordeaux NV KWV Ruby Port Beef Tenderloin in a Port Wine Reduction sauce Serves 6 Pre-heat the oven to 350 degrees F Ingredients: 1/4 pound of dry blue cheese like a Maytag Blue or English Stilton allow to come to room temperature. 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. Travis Gibson 2007 Visionary Carneros Chardonnay by Shug 2010 Crios de Susana Balbo Rose of Malbec Curried Butternut Squash Soup with Crab Meat Ingredients: 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) Directions: 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. Stillwell Hunt 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 Olive oil Salt & Pepper KWV Tawny Port Grill the Pork Tenderloins For sauce: 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 20 Figs 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 Confection Sugart 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) Fig Recipe 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. Have fun: Wynter Byrd 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 Black pepper Salt 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 Shiitake, sliced 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 Instructions 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 spoon. 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.
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