BLACKSTONE CABERNET SAUVIGNON 2006
California
714816 (D) 750 mL $15.00

PERFECT BECAUSE...

The compatibility of Cabernet Sauvignon and roasted beef is undisputed, especially if you use the Blackstone Cab in the red wine sauce. You and your guests will enjoy the seamless mingling of the meat’s richness with the wine’s pure black fruit flavours.

ROASTED BEEF TENDERLOIN, SHALLOTS                            (Printable version)
AND RED WINE SAUCE                                
BY JENNIFER MCLAGAN

A surprisingly simple recipe that yields a sophisticated main course.
One 2½ to 3 lb (1.25 to 1. 5 kg) centre-cut piece of beef tenderloin at room temperature
1 tbsp (15 mL) extra virgin olive oil
Salt and freshly ground pepper
2 tbsp (25 mL) unsalted butter
4 shallots, peeled and thinly sliced
1 sprig fresh thyme
1 cup (250 mL) dry red wine
1 cup (250 mL) beef stock

1. Preheat the oven to 450ºF (230ºC).

2. Brush the tenderloin with the oil and place in a roasting pan lined with aluminum foil. Season the beef with salt and pepper.

3. Over medium heat, melt the butter in a frying pan. When hot, add the shallots, thyme sprig and pinch of salt. Cook, stirring over medium heat until the shallots soften and begin to caramelize, 10 to 15 minutes.

4. While the shallots are cooking, place the beef in the oven and roast for 25 minutes for rare and 30 minutes for medium or until an instant-read thermometer registers 120ºF (50ºC) for rare or 125ºF (52ºC) for medium. (Remember, the temperature of the beef will rise 5ºF (2ºC) as it rests.) When beef is cooked, remove it from oven, wrap it in the aluminum foil and let it rest 10 to 15 minutes.

5. Pour the red wine into the frying pan with the caramelized shallots and bring to a boil to deglaze the pan by scraping the bottom. Add the stock and boil gently for 5 to 7 minutes or until you have about 1 cup (250 mL) of sauce. Remove the thyme and season with salt and pepper.

6. Unwrap the tenderloin and place on a carving board and add any juices from the meat to the sauce. Slice the meat and serve with the sauce. Serves 6.

 

CHÂTEAU DUCLA BORDEAUX 2005
AC Bordeaux Supérieur
162461 (XD) 750 mL $15.00

PERFECT BECAUSE...

Given that 2005 is one of the truly great Bordeaux vintages, this is an amazingly accessible fine French wine. Its ripe plumminess and earthy undertones brilliantly enhance the sweet beet and mushroom components of this impressive holiday duck entrée.

ROASTED DUCK BREAST                                                       (Printable version)
WITH BEETS AND OYSTER MUSHROOMS
BY MICHAEL ALLEMEIER

If available, candy-striped or orange baby beets add delightful colour on the plate.

12 baby beets
2 tbsp (25 mL) sugar
12 mint leaves
¼ cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) butter
8 oz (250 g) oyster mushrooms
Sea salt and freshly ground black pepper
4 duck breasts, about 8 oz (250 g) each

1. Place beets and sugar in a pot and cover with water. Simmer until tender (time will vary according to the size of the beets, anywhere from 20 to 50 minutes). Drain.

2. Rub off beet skins and cut into halves. Place in bowl.

3. Tear mint leaves and add to beets. Add the oil and balsamic and toss.

4. Heat butter in a pan over high heat and add mushrooms. Sauté for 2 minutes.

5. Add warm mushrooms to the bowl with the beets and mix. Season with sea salt and black pepper. Keep warm or leave at room temperature, depending on your preference.

6. Remove excess fat from duck breasts and score skin at 1-inch (2.5-cm) intervals. Heat a heavy-bottomed pan over medium heat and add the duck breasts fat-side down. Cook for about 5 minutes or until skin is crisp and fat is rendered. Discard fat and turn over. Cook for about 3 minutes on the other side or until medium rare.

7. Let the duck rest for a few minutes in a warm place.

8. Divide the beet and mushroom salad amongst 4 plates. Slice the duck breast and place on top. Serves 4.