King Estate Winery

TC Recipe: Filet Mignon with Grilled Asparagus

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 NxNW Walla Walla Cabernet Sauvignon
Serves 2

Ingredients

* 2 ea 6 oz filet mignon
* 1 lb Asparagus
* 6 ea Fingerling potatoes, roasted
* 1 ea Roma tomato, sliced
* 1 c. Balsamic vinegar
* 1 c. Port wine

salt and pepper

Preparation
This recipe is best over a BBQ grill.

Combine the balsamic and port wine in a small sauce pot and cook over medium heat until reduced to a syrup consistency.

Grill the filet mignon, asparagus, and tomato as close together as possible.

Only a drizzle of the sauce is necessary. A little bit goes a long way. Happy grilling!

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TC Recipe: Lamb Loin with Creamy Garlic Jus

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Journey Red Pinot Noir
Serves 2

Ingredients

* 2 ea 6 oz cuts lamb loin
* 1 ea Head cabbage, quartered but not cored
* 2 T Olive oil
* 4 ea Bacon strips, cut into 1 inch pieces
* 1 ea Shallot, julienned
* 2 ea Thyme sprigs
* ½ c. White wine
* 1 T Sherry vinegar
* 1 c. Chicken stock
* 1 c. Beef demi glace, available at a grocery or meat store
* 3 T Créme Frâiche
* 4 ea Garlic cloves, roasted

salt & pepper

Preparation
Heat an oven safe sauce pan on medium heat and add the olive oil. Add the bacon and brown evenly allowing the fat to melt into the pan. Add the shallots and again, evenly caramelize. Reserve the bacon and shallots. Season the cabbage with salt brown on all sides in the fat left in the pan. Add the reserved shallot bacon mix as well as the thyme, wine, vinegar, chicken stock and ½ c. water. Cover and put in a 400 degree oven for 30 minutes.

For the sauce, bring the demi glace to a simmer. Add the crème frâiche and the roasted garlic. Mix with a hand blender or smash the garlic with a fork and whisk. Let simmer for 5 minutes and salt to taste.

The lamb can either be pan seared or grilled. Just remember to season the meat with salt and pepper and a touch of olive oil.

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TC Recipe: Sturgeon with Pancetta, Corn and Red Pepper Sugo

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 Signature Chardonnay
Serves 2

Ingredients

* 2 ea Sturgeon filets, 6 oz
* 1 ea Corn, cut off the cob
* 2 ea Fresh red peppers, diced
* ¼ c. White wine
* ¼ c. Water
* 4 ea Fingerling potatoes, boiled and cut into coins
* 1 oz Pancetta, cooked crispy
* 3 T Olive oil
* 2 T Parsley, chopped
salt & pepper

Preparation
In a small sauce pot combine the red peppers, white wine, water and simmer for 15 minutes. Place the mixture in a blender with 1 Tb olive oil and blend. Season to taste with salt and pepper.

Combine the potatoes, corn and pancetta in a sauté pan and heat over medium.

Season the sturgeon and sear in a hot sauté pan with the remaining oil. Finish in oven if necessary at 400 degrees.

Plate the corn mix, surround with the red pepper sugo, and lay the sturgeon right on top. Enjoy

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TC Recipe: Salad of Prawns and Cherries

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 Signature Rosé
Serves 2

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TC Recipe: Hawaiian Macaroni Salad

By Catering Chef Christian Johnston
Suggested Pairing: 2008 Signature Viognier
Serves 4

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