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
1 head cheddar cauliflower,
also known as orange cauliflower
1 1/2 quarts whole milk
2 fresh garlic cloves, smashed
1 teaspoon salt
4 tabelspoons horseradish, prepared
1 cup Fiscalini cheddar,
or any aged cheddar, grated
1/2 cup shallots, diced
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
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
2 bunches savoy spinach
1 teaspoon sherry vinegar
Salt, to taste
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.
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.
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.
Download the recipe here.
Truffles have long been prized for their rarity, and for the rich, earthy flavors and aromas they lend to dishes. The 4th Annual Napa Truffle Festival celebrates this esteemed fungus January 17 – 20, 2014, with seminars, wine and food pairings with Michelin star chefs, cooking demos and a Truffle Festival Marketplace.
One of the exciting events in the lineup is a pairing lunch at Nickel & Nickel, with Executive Chef Trevor Eliason and Michelin star guest chef Carrie Nahabedian of Chicago’s NAHA. To receive your 20% discount for the Nickel & Nickel Winery Truffle Lunch, simply click on the festival’s tickets page, select the lunch, then scroll down to ‘Enter promotional code’ and enter the following code: nickel-lunch.
Additionally, if you would like to attend any of the Napa Truffle Festival programs throughout the weekend, January 18-19, you will receive a 10% discount. The same instructions apply for the following code: nickel.
These special offers expire December 22, 2013.
For more information about the Napa Truffle Festival, visit: www.napatrufflefestival.com.
Each season in Napa Valley is beautiful, but there is something extra special about the fall: the smell of fermentation in the air, the colors, the golden light. This year, as you may have read in a previous blog post, one of our industrious gardeners planted a pumpkin patch at the winery—and not just any pumpkin patch, a giant pumpkin patch, which produced two huge pumpkins.
We wanted to see how this fall-time staple featured in your lives and put a call out for your pumpkin pics. Here are a few of our favorites:
Karen and her family selecting pumpkins at Maisie Jane’s Pumpkin Patch:
An artistic study in black and white from Istagram user @reil86:
Bella-Hops (that’s her name!) shows off pumpkin costume—with sparkles, of course:
We hope you enjoy the fall wherever you are, and if you don’t already, follow us on Instagram @nickelandnickelwinery.
It’s the season for pumpkins! You may have picked up a few for decorations—or, if you’re an enterprising cook, perhaps you plan to use fresh pumpkin in holiday recipes (take a look at Chef Trevor’s recipe for pumpkin cheesecake).
You’ve probably seen giant pumpkins at fairs. (A Napa man recently won big with his giant pumpkins at several competitions.) Well, Javier, a gardener at Nickel & Nickel, decided to try his hand at this large squash—and he grew a real heavyweight!
Javier says he got started a little late this year; if he’d started in April, this pumpkin would be even larger!
Are you carving up jack-o’-lanterns or did you plant your very own pumpkin patch this year? Big pumpkins or little, we want to see them! Email your pics to firstname.lastname@example.org by November 4 and we’ll include your prize pumpkins in our next newsletter.
Are you visiting Nickel & Nickel (or Far Niente) in November? In addition to world-class wineries and restaurants, Napa Valley has a lot to offer in the arena of performance, art and holiday celebrations with a local flavor.
The events below are just a taste of what we have going on this month. For more information, click the link associated with each event.
Musical Revue: And the World Goes ‘Round at the Napa Valley Playhouse (Napa)
*starring Far Niente Hospitality Manger, Tim Setzer!
Through Nov 10, 2013
Exhibition: Napa Valley A to Z at the Napa Valley Museum (Yountville)
Through Nov 24, 2013
Party: Third Annual Monster Ball at the Native Sons Hall (St. Helena)
Nov 1, 2013
Concert: Makana at the Napa Valley Opera House (Napa)
Nov 2, 2013
Concert: Dave Mason at the Uptown Theatre (Napa)
Nov 7, 2013
Concert: Patty Larkin at the Napa Valley Opera House (Napa)
Nov 8, 2013
Wine Education: Napa Valley vs. The World (Napa)
Nov 10 2013
Concert: Lincoln Lyrics at Napa Valley Performing Arts Center (Yountville)
Nov 10, 2013
Concert: Eroica at the Napa Valley Opera House (Napa)
Nov 10, 2013
Concert: Soja at the Uptown Theatre (Napa)
Nov 10, 2013
Film: Napa Valley Film Festival
Nov 13 – 17, 2013
Presentation: Michael Pollan at the Napa Valley Performing Arts Center (Yountville)
Nov 13, 2013
Exhibition: Vintage Aircraft Display at Napa County Airport (South Napa)
Nov 16 – 17
Festival: Flavor! Napa Valley
Nov 20 – 24, 2013
Art: Giving Thanks: Holiday Open House at The Grand Hand Gallery (Napa)
Nov 23, 2013
Concert: Handel’s Messiah at the Napa Valley Performing Arts Center (Yountville)
Nov 24, 2013
Film: Tuesday Night Flicks: Meet Me in St. Louis at Napa Valley Opera House (Napa)
Nov 26, 2013
Holiday: Napa Tree Lighting Ceremony at Veteran’s Park (Napa)
Nov 27, 2013
Holiday: Thanksgiving Dinner at the Meritage Resort and Spa (Napa)
Nov 28, 2013
Comedy: Paula Poundstone at the Napa Valley Opera House (Napa)
Nov 29, 2013
Holiday: Yountville’s 25th Annual Festival of Lights
Nov 29, 2013
Play: Scrooge at Spreckels Performing Arts Center (Sonoma)
*starring Far Niente Hospitality Manager, Tim Setzer, as Scrooge!
Nov 29 – Dec 22, 2013
Holiday: Christmas Parade in Downtown Napa
Nov 30, 2013