Wines, Recipes at CVS

Pepper-Crusted Beef Tenderloin and Horseradish Sauce paired with 2007 Montes Cabernet Carmenére

Ingredients:

1    4-pound beef tenderloin
1 ½  teaspoons olive oil
3    tablespoons dry breadcrumbs
3    tablespoons minced fresh flat-leaf parsley
1 ½  teaspoons coarsely ground black pepper
¾    teaspoon kosher salt, divided
Cooking spray
1    cup fat-free sour cream
2    tablespoons prepared horseradish
1    teaspoon grated lemon rind
½    teaspoon Worchestershire sauce
¼    teaspoon hot sauce

Directions:

1.  Preheat oven to 400 degrees.
2.  Trim fat from tenderloin; fold under 3 inches of small end.  Rub tenderloin with oil.  Combine breadcrumbs, parsley, pepper, and ½ teaspoon salt; rub over tenderloin.   Coat tenderloin with cooking spray; place on the rack of a broiler pan or roasting pan.  Insert a meat thermometer into thickest portion of tenderloin.
3.  Bake at 400 degrees for 30 minutes.  Increase oven temperature to 425 degrees (do not remove tenderloin from oven).  Bake and additional 10 minutes or until thermometer registers 140 degrees (medium rare) or 155 degrees (medium).  Place tenderloin on a platter; cover with foil.  Let stand 10 minutes before slicing.  (Temperature of tenderloin will increase 5 degrees upon standing.)
4.  Combine ¼ teaspoon salt, our cream, and remaining ingredients in a small bowl.  Serve sauce with tenderloin.  Yield:  16 servings (serving size: 3 ounces beef and 1 tablespoon horseradish sauce).

Calories 195 (39% from fat); Fat 8.4g (sat 3.2f, mono 3.4g, poly 0.4g) Protein 25.3g; Carb 2.3g; Fiber 0.2g; Chol 71mg; Iron 3.2mg; Sodium 193mg; Calc 12mg

2007 Montes Cabernet Carmenére "La Finca" Estate in the Apalta Valley

From our “La Finca” Estate in the Apalta Valley (Santa Cruz D.O., a sub-denomination of Colchagua Valley). Aurelio evaluated releasing a full Carmenère wine, as we have pure Carmenère vines, but after many combinations decided that this blend of 70% Cabernet Sauvignon and 30% Carmenère  brought out the best of both varieties. Aged in American oak and with only one soft filtering, it provides great value. With beautiful and intense ruby red color, this wine has a very elegant aroma with notes of chocolate, cigar box, coffee and also of vanilla and butterscotch. To the palate it is ample, full, of medium body, soft and generous, with a long aftertaste. Decanting is recommended for at least 30 minutes. It can be cellared for four years or enjoyed now. Denomination of Origin: Colchagua Valley.

This wine and recipe qualifies for a special occasion, it’ll knock your socks off.  I’m giving this pairing five stars.  From my table to yours enjoy.

WineGuyMike