Gleason Barn

Monthly Archives: December 2013

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Au Revoir, 2013!

by on December 18, 2013

We’re looking back on the year, as seen through our Instagram feed. And if you don’t follow us already, find us at @nickelandnickelwinery. We’d love to connect!

Say cheese! Chef Trevor selected a beautiful and tasty array of cheeses for our February 2013 Open House.

Tulips emerging and keeping our 1929 Ford Model AA company last March.

Meeting our friends, new and old, at Pebble Beach Food & Wine!

A peek into the future at our annual Cabernet Barrel Tasting—the 2012s were phenomenal! (Find out more about our Futures offering here.)

Our magical mix of flowers turned heads this summer!

We released twelve 2010 Single-Vineyard Cabernets!

We celebrated the 2013 harvest with club members and friends.

We’ve been bundling up and enjoying a cold, crisp winter.

Happy holidays from all of us at Nickel & Nickel!

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Martin Stelling Vineyard Cabernet and a Recipe to Pair

by on December 11, 2013

Just in time for the colder months, Executive Chef Trevor Eliason offers this hearty grilled beef tenderloin recipe. Paired with our 2010 Nickel & Nickel Martin Stelling Vineyard Cabernet, this dish is sure to warm you head to toe. P.S.–Don’t have Martin Stelling Vineyard Cab in your cellar? Why not try pairing with another Nickel & Nickel Cabernet?

For other recipes to pair with Nickel & Nickel wines, visit our recipe page.

Download the recipe here.

 

Grilled Beef Tenderloin, Cheddar Cauliflower Purée,
Baby Carrots, Savoy Spinach and Cabernet Sauce

Ingredients

Cauliflower Purée:
1 head cheddar cauliflower,
also known as orange cauliflower

1 1/2 quarts whole milk

2 shallots

2 fresh garlic cloves, smashed

1 teaspoon salt

4 tabelspoons horseradish, prepared

1 cup Fiscalini cheddar,
or any aged cheddar, grated 


Cabernet Sauce:

1/2 cup shallots, diced

Olive oil

2 cups red wine

2 fresh garlic cloves

1 bay leaf

4 sprigs thyme

5 peppercorns, whole

1 pint veal stock reduction 

Grilled Beef Tenderloin:
1 1/4 pounds beef tenderloin,
prime or choice grade

Olive oil

Kosher salt, to taste

Fresh cracked pepper, to taste

Herb butter, optional 


Baby Carrots & Savoy Spinach:

1 dozen baby carrots,
assorted colors if available

1 cup sherry vinegar

2 tablespoons shallots, diced

Olive oil

2 bunches savoy spinach

1 teaspoon sherry vinegar

Salt, to taste

 

Method

Purée Preparation:
Remove the green leaves from the cheddar cauliflower and chop roughly into medium-sized pieces. You can use most of the stem. Place into a stainless steel pot and cover with whole milk. Add two sliced shallots, two smashed garlic cloves and a teaspoon of salt. Simmer on low heat for about an hour or until the cauliflower has just become very tender and some of the milk has reduced. Set aside. When the cauliflower is tender, strain the liquid and purée in a Cuisinart food processor. Add in the salt and prepared horseradish.

Cabernet Sauce Preparation:
Sweat the half-cup of diced shallots in olive oil until tender. Add the two cups of red wine, two whole garlic cloves, a bay leaf, thyme sprigs and peppercorns. Reduce the mixture by one-third and add the veal reduction stock. You can buy quality veal or beef stock from the freezer section at a specialty grocery store. You can also make your own stock; it will take a full day. Reduce wine and stock by half and strain through a fine mesh strainer. Place into a smaller saucepan and reduce until sauce consistency yields about a half-cup. Set aside.

Begin baby carrot prep by blanching the carrots in salted boiling water. Cook until tender. You may also steam or glaze if familiar with these methods.

Tenderloin Preparation:
I use our gas grill to sear the tenderloin for about five minutes. I then finish it in a slow oven to ensure consistent temperature. If you have wood, or a charcoal grill, it will add nice savory flavor to the tenderloin. I recommend whole tenderloin, as opposed to pre-portioned meat. Season the tenderloin with olive oil, kosher salt, and fresh cracked pepper. Preheat the oven to 300° F. Sear beef on grill then place on a roasting rack. Top with herb butter, if desired. Place in the oven for 10-20 minutes or until thermometer reads between 120-130° F for medium-rare. Let the meat rest at least five minutes.

Baby Carrots & Spinach Preparation:
Start a sauté pan on medium heat and sweat two tablespoons of diced shallots in olive oil until tender. Add your washed spinach and season with a pinch of salt. Finish with a teaspoon of sherry vinegar.

Drizzle the baby carrots with olive oil and add a pinch of salt. Reheat on a baking dish in a 350° F oven for five minutes.

Place cauliflower purée in a small pot and heat gently, stirring often. When warm, add grated cheddar cheese. Whisk to thoroughly incorporate the cheese.

To serve:
Lay warm plates out on counter and place a scoop of cauliflower purée in the center of the plate. To avoid excess liquid, use tongs to place the sautéed spinach on the plate. Alternatively, you can drain the spinach beforehand. Slice four equal portions of the beef tenderloin and place on top of the spinach. Garnish with three carrots and drizzle a tablespoon or so of the Cabernet sauce around each plate. Bon Appétit. Enjoy with a glass of Nickel & Nickel Martin Stelling Vineyard Cabernet Sauvignon.

Serves 4

Download the recipe here.

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