Category: Wine

Ingredients

1 (750 milliliter) bottle dry Cabernet Sauvignon
1/4 cup ruby port wine
2 cups beef consomme
2 tablespoons beef bouillon
3 tablespoons corn syrup
white wine vinegar
1 pinch salt and black pepper to taste

Directions

In a large pot or saucepan, combine the Cabernet and port wines. Bring to a boil and simmer for 5 minutes. Stir in the beef consomme. Simmer for another 20 minutes. Stir in the beef bouillon and corn syrup. Simmer, stirring occasionally, until the sauce has reduced to about 1 cup. Stir in the vinegar and simmer for 2 more minutes.

Ingredients

1 1/2 teaspoons butter
1 1/4 teaspoons olive oil
1/2 pound portobello mushrooms, chopped
1/4 cup chopped onion
1/4 cup chopped carrot
2 tablespoons chopped celery
2 tablespoons white wine
1/2 cup beef broth
1 1/4 teaspoons tomato paste
1 teaspoon butter
2 ounces enoki mushrooms
3 1/2 tablespoons heavy cream
1 pinch ground nutmeg
salt and pepper to taste

Directions

Melt 1 1/2 teaspoon of butter with olive oil in a large skillet over medium heat. Cook and stir the portobello mushrooms, onion, carrot, and celery until the vegetables are softened and beginning to brown, about 8 minutes. Transfer the mushroom mixture to a large saucepan.

Pour the white wine into the skillet and bring to a boil, dissolving any browned flavor bits from the bottom of the skillet. Allow the wine to cook for about 2 minutes, until reduced, and pour into the saucepan. Stir the beef broth and tomato paste into the mixture in the saucepan, bring to a boil over medium-high heat, then reduce heat to low. Simmer, partially covered, until the beef broth has reduced and the vegetables are very tender, about 35 minutes.

Melt 1 teaspoon of butter in the original skillet, and cook and stir the enoki mushrooms until lightly browned, 3 to 4 minutes. Remove the enoki, and chop. Stir the chopped enoki mushrooms into the sauce and simmer for about 10 minutes; stir in the heavy cream, and allow to heat through (do not boil). Season with nutmeg, salt, and pepper to taste.

Ingredients

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/2 tablespoon lemon juice
3 tablespoons extra-virgin olive oil, or as needed
salt and pepper to taste
4 heads Belgian endive
1/3 cup pine nuts
1 tablespoon chopped fresh parsley, for garnish

Directions

In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with salt and pepper. Set aside.

Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.

In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, throw in the endive rings. Once it has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat slightly if the endive is wilting too quickly. You want to maintain some crispness and texture.

If you have guests to impress, throw in the parsley. The sharp green flecks will brighten the dish and enhance the flavour, but the salad is in no way lacking without. Serve immediately. It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.

Ingredients

2 1/2 pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine

Directions

Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.

Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.

Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9×13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.

Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.