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2 T. butter
2 T. olive oil
2 lg. garlic cloves, sliced
1 large shallot, sliced
1 1/4 cups beef broth
1 cup + 1 T. Solterra Cabernet
1 t. corn starch
1/2 t. minced fresh rosemary
4 6-oz. beef tenderloin steaks
(each 1” thick)
1/4 cup dried
cranberries
1/2 cup crumbled
Gorgonzola cheese
1. Melt butter in saucepan over medium - high heat. Add garlic and shallot, then 1 c. broth, 1 c. wine and cranberries. Boil liquid until reduced to 1/2 cup, about 8 min. Set sauce aside.
2. Melt olive oil in large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 min. per side for medium-rare. Transfer steaks to plate; cover loosely with foil.
3. Add rosemary, sauce, and remaining 1/4 cup broth to skillet. Mix corn starch with 1 T. wine, add to skillet, stir and boil until sauce thickens. Season with salt and pepper; spoon sauce over steaks. Top each with Gorgonzola cheese. Serves 4.
Serve with Solterra Cabernet Sauvignon.
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3/4 cup purchased Asian peanut sauce
2 T. soy sauce
1 T. fresh lime juice
1 T. grated fresh ginger
8 1” thick loin lamb chops
1. Preheat broiler with rack 6 inches from top.
2. Whisk together first 4 ingredients in small saucepan. Brush about 5 T. of sauce over both sides of chops. Reserve remaining sauce.
3. Broil chops to desired doneness, about 4 - 5 min. per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve. Makes 4 servings.
Serve with Solterra Carmenere.
Tip: Look for peanut sauce in the Asian foods section of the supermarket. Serve with: Couscous and a cucumber-romaine salad tossed with mint-yogurt dressing.
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3 T. unsalted butter
4 firm medium Bartlett pears cored, peeled, quartered
1 1 lb. pork tenderloin, sliced into twelve
1/2” thick medallions
1/3 cup all purpose flour
3/4 cup chicken broth
2/3 cup Solterra Merlot
2 1/2 t. whole grain Dijon mustard
2 t. Dijon mustard
2 t. sugar
1. Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until lightly browned, about 4 min. Using slotted spoon, transfer pears to plate (do not clean skillet).
2. Sprinkle pork medallions with salt and pepper. Coat pork medallions with flour; shake off excess. Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side. Using slotted spoon, transfer pork to plate with pears.
3. Add broth, sugar, wine and both mustards to skillet. Boil until reduced by half, about 4 min. Reduce heat to medium. Return pork, pears and any juices to skillet and simmer until pork is just cooked through and sauce is reduced to a glaze, stirring occasionally, about 4 min. Season with salt and pepper and serve.
Makes 4 servings. Serve with Solterra Merlot.
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1/2 cup bottled clam juice
3 T. fresh lemon juice
3 T. fresh tarragon leaves
3/4 cup plus 2 tablespoons olive oil
6 8 oz. whitefish fillets with skin
1. Boil clam juice in heavy small saucepan until reduced to 2 tablespoons, about 5 min. Transfer to blender.
2. Add fresh lemon juice and tarragon leaves to blender. Blend mixture until tarragon is finely chopped. With machine running, gradually add 3/4 cup oil and blend well. Season sauce to taste with salt and pepper.
3. Position rack 6” from broiler and preheat. Brush fish with 2 T. oil; season with salt and pepper. Place skin side down on heavy large baking sheet. Broil until opaque in center without turning, about 6 min.
Transfer whitefish to plates and drizzle sauce over. Serves 6.
Serve with Solterra Chardonnay.
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