Pairs Well With

Serves 6


1 (3 to 4-pound) beef tenderloin, center cut
1 (10-ounce package) fresh spinach, chopped
2 cloves garlic, minced
8 ounces goat cheese, room temperature
1 teaspoon fresh rosemary
tablespoon chopped fresh thyme
Salt and freshly ground pepper
1 (12-ounce) jar roasted red peppers, drained
bunch fresh basil leaves
1 tablespoon cornstarch dissolved in 1/4 cup beef stock
2 tablespoons olive oil
2 shallots, minced
1 cup Pedroncelli Vintage Selection Cabernet Sauvignon
1 cup beef stock
1 tablespoon cornstarch dissolved in 1/4 cup beef stock
1/3 cup tomato paste
1 teaspoon fresh rosemary
1/4 cup more beef stock
2 tablespoons butter, cold, cut into pieces


Preheat the oven to 375 degrees F.

Butterfly the beef tenderloin by cutting the beef lengthwise down the center about two-thirds of the way through the beef. Use a meat mallet to pound the meat to 3/4-inch thickness.

Mix together the chopped spinach, minced garlic, goat cheese, fresh rosemary and thyme in a large bowl.

To stuff and roll the tenderloin, season the flattened beef with salt and freshly ground pepper. Place the red peppers on top of the beef leaving a 1-inch border. Place the fresh basil leaves on top of the red peppers. Spread the cheese mixture on one end of the peppers and basil. The cheese will be at the center of the rolled beef. Roll the beef around the cheese end in a tight cylinder. Continue rolling jelly roll fashion. Use butcher string or bamboo skewers to secure beef roll. Refrigerate for at least one hour or until ready to serve.

Heat 2 tablespoons olive oil in a large roasting pan over medium high heat. Add the tenderloin roll to the pan and quickly brown on all sides. Place the tenderloin on a rack in a roasting pan. Roast for 30 to 40 minutes. Use a meat thermometer to determine doneness.

Cook the shallots over medium high heat in the pan used to brown the beef. Cook until just soft. Add the cabernet sauvignon to the pan and cook until the liquid is reduced by half. Add 1 cup beef stock and bring to a boil. Add the dissolved cornstarch and stir until thickened. Add the tomato paste and fresh rosemary. Season with salt and pepper.

Remove the stuffed beef tenderloin from the pan and allow to rest for at least 10 minutes.

Remove the rack from the roasting pan. Place the roasting pan over medium high heat. Add 1/4 cup of beef stock to the roasting pan to deglaze. Stir to loosen the brown bits from the bottom of the pan. Add the cabernet sauce to the roasting pan. Simmer for 2 minutes. Reduce the heat. Stir in the cold butter until just combined.

Cut the stuffed tenderloin into 1-inch slices and pour the cabernet sauce on the meat. Serve with roasted new potatoes, tossed green salad, French bread together with a glass (or two) of the Vintage Selection Cabernet Sauvignon that is contained in this club shipment.