- 8 green asparagus stalks
- 8 baby carrots
- 4 fingerling potatoes
- 1 10 ounce box blackberries
- 8 ounces butter, divided
- 2 shallots, diced, plus 6 more, cut in half
- 4 beef tenderloins, 8 ounces each
- 1 tablespoon sugar
- 2 ounces vegetable stock
- 4 sprigs thyme, for garnish
- 4 sprigs rosemary, for garnish
- Clean asparagus, carrots and potatoes. Peel carrots and potatoes. In pot over medium heat, cook blackberries with butter and the diced shallots. Simmer for 5 minutes, until soft. Remove pot from heat. Once cool, place mixture into blender and purée. Once blended, strain through a sieve and set aside.
- Bring medium-sized pot of salted water to boil. Cook asparagus, carrots and potatoes for 4–5 minutes. Transfer to bowl of cold water filled with ice to halt cooking. Drain the vegetables and reserve.
- In pot over medium-high heat, sear remaining shallot halves with 2 ounces of butter and sugar. When caramelized, add vegetable stock and set aside.
- Heat remaining butter in pan, and sear beef tenderloin. For medium-rare, cook 4 minutes per side. Remove from pan. Add vegetables to same pan, searing for approximately 1 minute.
- Dress each plate with blackberry coulis and vegetables, placing beef on top. Garnish with thyme and rosemary. Serves 4.
Recipe adapted from Wine Enthusiast
- 3 Tbs. olive oil
- 6 lbs. bone-in, individual-cut short ribs
- 4 tsp. kosher salt
- 1 tsp. freshly ground pepper
- 1 yellow onion, chopped
- 2 carrots, diced
- 6 cloves garlic, chopped
- 1/3 cup all-purpose flour
- 2 cups hearty red wine
- 3 cups beef stock or broth
- 2 Tbs. tomato paste
- 1 Tbs. minced fresh rosemary
- 1 bay leaf
- 1 cup whole milk
- 1 1/3 cups quick-cooking polenta
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Preheat oven to 325°F. In a Dutch oven, heat 2 Tbs. of the oil over medium-high heat. Season the short ribs with salt and pepper. In batches, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, 5-6 minutes per batch. Transfer to a plate.
- Add the remaining 1 Tbs. oil to the pot and heat. Add onion and carrots and cook, stirring occasionally, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and stir well. Slowly stir in the wine, then the stock. Stir in the tomato paste, rosemary and bay leaf. Return the short ribs to the pot. The short ribs should be barely covered with liquid. If not, add hot water as needed. Bring the liquid to a boil. Cover the pot, place in the oven, and cook, moving the position of the ribs every 45 minutes or so, until very tender, about 2 1/2 hours. Transfer the ribs to a deep serving platter and tent with aluminum foil to keep warm.
- Let the cooking liquid stand for 5 minutes. Skim off the fat from the surface and discard. Bring to a boil over high heat. Cook, stirring, until reduced by about one-fourth, about 10 minutes. Discard the bay leaf. Return the short ribs to the pot.
- Just before serving, make the polenta: In a heavy saucepan, bring 3 cups water, the milk, and the remaining 2 tsp. salt to a boil over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking often, until the polenta is thick, about 2 minutes. Stir in the 1/2 cup Parmigiano-Reggiano. Divide the polenta among warmed deep serving bowls, top with the ribs and sauce and serve at once. Serves 6.
Pair with Adelaida Pinot Noir 2013
• 1/3 cup butter
• 3 onions, medium chopped
• 3 celery stalks, chopped
• 12 cups bread, cubed
• 2 apples, tart, peeled, cored and chopped
• 1 1/2 cups Adelaida walnut pieces
• 1/2 cup parsley, fresh, chopped
• 1/2 cup sage
• 1/2 cup rosemary
• 1/2 cup thyme
• 3/4 to 1 1/2 cups chicken stock
• salt and pepper, to taste
• In a nonstick skillet over medium heat, melt butter. Add onions and celery; cook 5 minutes or until soft.
• In a large bowl, mix bread, onion mixture, apples and walnuts. Add parsley, sage, rosemary and thyme. Mix in enough chicken stock to moisten bread. Season with salt and pepper.
• Loosely fill turkey cavity and follow cooking instructions for the weight of the bird; or make single servings by baking at 375° in small well buttered oven-proof ramekins for 25 minutes or until heated through and brown on top.
The Summer Newsletter was created throughout the late spring and early summer months of 2013. With notes from the Winemaker Jeremy Weintraub, insights from Resident Wine Educator Tony Hermann, and from National Sales Manager, Paul Sowerby, a lively review of our cellar wines, it is a work that incorporates the many voices of Adelaida. Also included is a recipe pairing for Grilled Swordfish, a list of our most recent wines, notes on our new 2011 Pinot Vineyard Series, and a list of upcoming events.
The cover photo is of one of our newest additions, Liam the llama. He came to Adelaida in March with his big black coat, thick and matted, from the cold winter months. His face, warm and friendly, boasts dark eyes and lengthy lashes, giving him the appearance of a big flirt as he greets our guests. At the winery, Liam's job is to protect the sheep and he acts the part by being on constant watch. In times of trouble or simply to play, he is always quite the show with his long loose strides and lengthy neck gaining momentum as he removes the sheep from danger.
Click below to see our 2013 Summer Newsletter. Cheers, Sunni