Cabernet Sauvignon

Serves 4

  • 4  6-oz. beef tenderloin steaks
  • 1 ½ tsp. flour
  • 2 tsp. black peppercorns, crushed
  • 2 Tbsp. dried cherries, strip sliced
  • 14 oz. can low salt beef broth
  • 14 oz. can low salt chicken broth
  • 2 c. Madeira
  • 1 shallot, finely chopped
  • 2 ½ Tbsp. butter, divided

In a large saucepan, sauté shallots in 1 Tbsp. butter 2 minutes, until soft.  Add Madeira; boil 15 minutes or until reduced to ½ c. Add broths, cherries, and peppercorns.  Simmer 30 minutes or until reduced to 1 ¼ c.  Mix 1 ½ tsp. melted butter and flour in small bowl. Gradually whisk into sauce; simmer until slightly thickened.  Salt and pepper to taste.  Heat 1 Tbsp. butter in heavy skillet over high heat.  Add steaks and cook as desired, about 5 minutes per side for medium-rare.  Transfer to plates, spoon sauce over, and serve.

Accompany with Cooper-Garrod Cabernet Sauvignon

Serves 2 as a side dish, 4 as garnishment

  • 8 oz. mushrooms, cleaned, trimmed, and sliced
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • 1/4 cup Cabernet Sauvignon

Melt butter in heavy large skillet over medium-high heat. Add mushrooms and stir to coat lightly but thoroughly. The skillet may seem quite full, but mushrooms “shrink” as they cook! Add spices and continue to stir frequently as mushrooms brown. Add wine in last 5 minutes of cooking, continuing to stir until liquid is evaporated.

Accompany with Cooper-Garrod Cabernet Sauvignon

  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1/3 cup unsalted pistachio meats, chopped
  • 1/3 cup pomegranate-infused Craisins®, chopped

Use the best quality chocolate chips available and combine in a 4-cup glass bowl. Microwave on half power one minute; stir. Microwave another minute on half power; stir to smooth. (May need another half minute.) Line a sheet-cake pan with parchment and spread melted chocolate mixture evenly. Sprinkle with prepared nuts and fruit. Cover with wax paper and press toppings lightly into chocolate; discard wax paper. Chill about 20 minutes, or until firm enough to break into bark pieces.

Accompany with Cooper-Garrod Cabernet Sauvignon

Serves 8

  • 2 tablespoons Cabernet Sauvignon
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons sugar
  • 1/4 cup chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon minced shallots
  • 1 garlic clove, minced
  • 1 cup olive oil
  • salt and pepper to taste
  • 2 heads romaine lettuce, washed, spun, and torn
  • 4 oz. Roquefort cheese, crumbled

Combine first 10 ingredients in medium bowl. Gradually whisk in olive oil. Season to taste with salt and freshly ground pepper. Toss vinaigrette with lettuce and divide among 8 salad plates. Sprinkle with Roquefort and serve. (Attributed to the Pleasanton Hotel)

Made with Cooper-Garrod Cabernet Sauvignon

  • 1 Tbsp. butter
  • 3 Tbsp. minced shallots
  • 1 c. red wine
  • 1 tsp. flour
  • ½ c. beef stock, warmed
  • 2 Tbsp. minced parsley
  • 1 Tbsp. butter
  • ½ tsp. lemon juice
  • Salt and pepper to taste

This sauce graces a well-browned cut of beef, such as rib-eye steaks. Brown the meat to desired doneness in a sauté pan; remove to a plate and tent with foil to keep warm. Pour the cooking fat out of the pan. Melt 1 Tbsp. butter in pan and cook shallots, stirring, about 2 minutes until softened. Add wine and cook over high heat until reduced by 2/3. Whisk flour into warmed beef stock; add to reduced pan mixture, stirring to cook down again. When reduced and thickened, remove from heat. Whisk in 1 more Tbsp. butter to thicken. Add parsley and lemon juice; salt and pepper to taste. Serve over prepared steaks.

Accompany with Cooper-Garrod Cabernet Sauvignon

Serves 4

  • 2 Tbsp. vegetable oil
  • 2 1⁄2 lbs. boneless short ribs
  • Flour for dredging
  • Salt and pepper
  • 2 Tbsp. unsalted butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped
  • 2 Tbsp. tomato paste
  • 2 Tbsp. flour
  • 750 ml. dry red wine
  • 2 c. chicken stock

Preheat oven to 300 degrees; place rack in lower third. Salt and pepper meat. Dredge in flour; shake off excess. Heat oil in 5-quart Dutch oven and brown meat. Remove; discard cooking oil. Melt butter in Dutch oven. Add onion, carrot, and celery. Cook until lightly browned, stirring frequently. Add tomato paste, then 2 Tbsp. flour; cook 1 minute, stirring. Add wine and chicken stock, stirring to loosen browned bits. Return meat to Dutch oven; stir to cover in liquid. Cover and braise in oven for 2 to 2 1⁄2 hours, turning meat twice, until tender. Remove meat and tent with foil to keep warm. Strain solids from sauce; skim off fat. Return liquid to Dutch oven; boil until reduced to 2 cups. Return meat to sauce and simmer until heated through.

Accompany with Cooper-Garrod Cabernet Sauvignon

  • 2 Toblerone dark chocolate bars (3.52 oz. each)
  • 1/3 c. heavy cream
  • 2 large egg whites
  • 1⁄4 c. sugar

In a metal bowl over a pan of simmering water, melt chocolate with the cream, stirring. Remove bowl to cool while making meringue. In another metal bowl over the hot water, combine egg whites and sugar, stirring until sugar dissolves. With a hand-held mixer, beat meringue for 5 minutes until it holds glossy, stiff peaks and is warm to the touch. Remove bowl and continue beating until meringue is cool. Gently fold into the chocolate mixture until fully combined. Spoon into 4 ramekins and cover until serving. (May be refrigerated; allow to come to room temp before serving for softer consistency.)

Accompany with Cooper-Garrod Cabernet Sauvignon

Serves 4

  • 4 duck breasts, boneless, skin on
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. pepper
  • 1 medium shallot, minced
  • 3⁄4 c. dried cherries, halved
  • 3⁄4 c. Cooper-Garrod Cabernet Sauvignon
  • 6 Tbsp. butter, cut in small pieces

Season both sides of duck breast with salt and pepper. Heat a sauté pan over medium heat; when hot, place duck breast in pan skin side down. Allow duck fat to render from under skin, crisply browning skin, about 8-10 minutes. (Do not shortchange this procedure!) Once well browned, increase heat to high and turn breast over to sear meaty side until it is also nicely browned. Remove duck from pan; keep warm.

Pour off accumulated fat, turn heat to low. Add shallots, dried cherries, and wine; cook together until wine is reduced by half. Add butter, a few pieces at a time, whisking to incorporate each addition. Check for seasoning, adding salt and pepper to taste.

To serve, spoon reduction sauce over duck breasts.

Recipe from Chef Jeremy MacVeigh, Professional Culinary Institute, PCIchef.com

Chef’s Note:

“The key to cooking duck breast is to render it, skin side down in a moderately hot pan for about 8-10 minutes to make the skin very crisp and to melt off the considerable amount of fat that lies beneath duck skin. Crisped duck breast skin is sublime, but only if it has been rendered well.”

Accompany with Cooper-Garrod Cabernet Sauvignon

Serves 4

  • 1⁄4 c. white wine vinegar
  • 1⁄4 c. vermouth
  • 1 Tbsp. minced shallots
  • 1⁄2 tsp. tarragon
  • Salt and pepper
  • 1 Tbsp. sun-dried tomatoes, chopped
  • 3 egg yolks
  • 4 oz. butter, melted
  • 3 Tbsp. tomato paste
  • 1 1⁄2 lbs. beef tenderloin
  • 2 Tbsp. butter

For the Bernaise: combine vinegar, vermouth, shallots, tarragon, salt and pepper in small saucepan. Reduce over medium heat to about 2 Tbsp. liquid. Set aside. Whirl egg yolks at high speed in a blender about 1 minute. With machine running, pour in reduction; add tomatoes. Still running, slowly pour in melted butter. Incorporate tomato paste last for smooth mixture. Season to taste.

For the Beef: slice tenderloin into 8 pieces, about 1” thick. Season to taste. Melt 2 Tbsp. butter in sauté pan until foaming. Add beef medallions and brown both sides over high heat. Plate two medallions for each serving, spooning Bernaise over and garnishing with sun-dried tomato as desired.

Accompany with Cooper-Garrod Cabernet Sauvignon

Serves 4

  • 12 oz. Italian sausage links, cut into 1″ chunks
  • 1 med. onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups tomato puree
  • 2 cups beef broth
  • 3/4 cup red wine
  • 1/4 – 1 bell pepper, diced, to taste
  • 1 cup zucchini, cut into 1/2″ half moons
  • 8 oz. small mushrooms, cut in half
  • 3/4 tsp. Italian mixed herbs
  • 6 oz. pasta, cooked separately (bowtie, fusili, or elbow)

In a large saucepan, brown sausage with onion. Add garlic and cook 1 more min. Add tomato puree, beef broth and red wine. Bring to a boil, reduce and simmer 45 min. Add pepper, zucchini, mushrooms and herbs. Simmer 15 min. Just before serving add pasta and heat through. Serve with Parmesan cheese to sprinkle on top, green salad, and crusty French bread.

Chef’s Tip: Save the pasta water and use it to thin out the stew as needed without diluting the flavor.

Recipe by Chef Michelle Myers, Professional Culinary Institute, PCIchef.com

Accompany with Cooper-Garrod Cabernet Sauvignon