TC Recipe: Tenderloin Medallions w/ Roasted Winter Vegetables

November 12 2007

By Thom Pastor
Suggested Pairing: 2005 Craftsman Cabernet Sauvignon
Serves 4

Tenderloin Medallions w/ Roasted Winter Vegetables

Ingredients

  • 1 Beef Tenderloin (Trimmed, preferably by a butcher)
  • 1 Bulb Fennel
  • 2 Carrots, peeled
  • 2 Parsnips, peeled
  • 4 Cloves garlic
  • ½ c chopped parsley
  • 2-3 sprigs of thyme
  • 12 crimini mushrooms, quartered
  • 12 shitake mushrooms, destemmed and quartered
  • 2 c. red wine
  • Salt and pepper
  • ¼ c. olive oil

Preparation

Preheat oven to 400 degrees f
Halve the fennel bulb and remove most of the core. Cut fennel into ½ in wide strips. Split carrots and parsnips then cut into 2 in pieces. Combine fennel, carrots, parsnips, and garlic in a bowl and toss with 2 tbsp olive oil and salt and pepper. Transfer to roasting pan. Cover with foil and put in the oven. Cook until tender, about 1 hr. Toss with parsley

In a hot pan add 2 tbsp olive oil and mushrooms, cook until carmelized. Add thyme leaves. Add red wine and reduce heat to simmer until wine is reduced by half.

Season the beef tenderloin with pepper and a lot of salt. In a large HOT skillet, add 2 tbsp oil. Lay the beef in the pan and brown all sides. Transfer beef to a sheet pan and finish in the oven to desired temperature. Slice when ready.

TC Recipe: Lavender Seared Filet with Pan Roasted Chanterelles

November 12 2007

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2005 NxNW Walla Walla Syrah
Serves 2

Lavender Seared Filet with Pan Roasted Chanterelles

Ingredients

  • 2 6oz cuts of beef tenderloins
  • 2 cups fresh chanterelles, cut to 1 in pieces
  • 1 shallot, chopped
  • ¼ cup chix or beef stock
  • 1 tablespoon dried lavender
  • sea salt
  • fresh cracked black pepper
  • ¼ c. olive oil
  • 2 sprigs thyme
  • ¼ cup white wine
  • 1 tbsp butter

Preparation

In a hot pan add 2 tbsp olive oil, chanterelles, and shallots. Season with sea salt and pepper. Saute until all chanterelle jus is released and reduced dry. Add the white wine and reduce until mushrooms are glazed. Add stock and reduce by half. Toss in the thyme.

Season the filet cuts with a blend of the lavender, sea salt, and black pepper. In a hot pan add 1 tbsp olive oil and the filet cuts. Brown on all sides. Transfer to oven until desired temperature.

This dish is best served with roasted potatoes and braised greens or vegetables.

TC Recipe: Mussels with Saffron White Wine Broth

November 12 2007

By Marcus Mitchell
Suggested Pairing: 2006 Domaine Pinot Gris
Serves 2

Mussels with Saffron White Wine Broth

Ingredients

  • 20 mussels (washed with beards removed)
  • 1 teaspoons of saffron
  • 1 cup of white wine
  • 4 tablespoons of butter
  • 1 tablespoon chopped garlic
  • 1 cup of chopped tomatoes

Preparation

  1. In a hot sauté pan hot add oil and mussels.
  2. Add butter, tomatoes and garlic, cook for 1 min.
  3. Add wine and saffron, cover and steam until all mussels are opened, discarding ones that do not open.
  4. Add salt and pepper to taste.

TC Recipe: Seared Duck Breast w/Wild Rice & Pumpkin

November 12 2007

By Thom Pastor
Suggested Pairing: 2005 Craftsman Syrah
Serves 2

Seared Duck Breast with Wild Rice & Pumpkin

Ingredients

Seared Duck Breast

  • 1 large duck breast
  • 1 cup pumpkin, 1/2” dice (no skin or seeds)
  • 1/4 cup onion, 1/4” dice
  • 1 cup wild rice, cooked
  • 1/4 cup toasted pepitas (green pumpkin seeds)
  • 1/2 cup dried cherries
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Extra virgin olive oil to cook with
  • Apple cider sauce (recipe follows)

Apple Cider Sauce

  • 1 cup premium apple cider
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons butter
  • Salt and pepper to taste

Preparation

Seared Duck Breast

  1. Cook the pumpkin and onion in a sauté pan with oil until half done. Add rice, butter, and a drizzle of sauce, toss frequently.
  2. When the pumpkin is cooked through, add the pepitas and cherries just to heat them up.
  3. Sear the duck breast on both sides in a hot sauté pan. Let it rest a minute on a cutting board before slicing.
  4. Assemble the plate and drizzle warm sauce over the top.

Apple Cider Sauce

  1. Combine ingredients in a small sauce pot and boil until reduced by half. Adjust seasoning.

TC Recipe: Brie, Bacon, Lettuce, & Tomato (BBLT)

November 12 2007

By Thom Pastor
Suggested Pairing: 2006 next: Pinot Noir
Serves 1

BBLT (Brie, Bacon, Lettuce, & Tomato)

Introduction

I consider this wine to be especially great when feeling casual. It’s a great for a picnic or when I’m in my favorite chair reading. That is why a sandwich is such a great pairing. This sandwich is a favorite snack of our cooks after a busy night at the King Estate Restaurant. We all have our slight variations, but the main idea remains the same throughout: Just as a chain is only as strong as it’s weakest link, a sandwich is only as good as it’s lowest quality ingredient. In other words, use the best ingredients available to you and it will be nothing short of brilliant.

- Thom Pastor

Ingredients

BBLT

  • 2 shallots, thinly sliced
  • 2 cloves garlic, chopped fine
  • 1 medium tomato, sliced
  • 2 tablespoons red wine vinaigrette, recipe follows
  • 3-4 thick slices smoked bacon, cooked until crisp
  • 3-4 ounces brie, sliced, room temperature
  • 2 slices of your favorite artisan bread, toasted
  • Mayonnaise to taste
  • Salt and pepper to taste

Mixed Greens w/Vinaigrette

  • 1 cup mixed greens
  • 2 teaspoons red wine vinegar
  • 4 teaspoons extra virgin olive oil
  • Salt and pepper to taste

Preparation

BBLT

  1. Caramelize shallots and garlic in a sauté pan using extra virgin olive oil.
  2. Toss the greens with the vinaigrette, salt, and pepper until lightly coated.
  3. Assemble your sandwich and enjoy.

Mixed Greens w/Vinaigrette

  1. Whisk ingredients together, adjust seasoning if necessary.

Recipe: Chef Landsberg's Fall Fruit Coupe

November 12 2007

Fall Fruit Coupe

By Executive Chef Michael Landsberg
Suggested Pairing: 2006 Domaine Vin Glace
Serves 4

Tower Club Shipment: November 12, 2007

November 12 2007

Tech Sheets

The links below will lead you to technical sheets for each wine in your shipment. These sheets provide valuable information about the wine in the bottle and what it went through to get there.

Tower Club Classic

Tower Club Ultimate

* = (new release)
Click links above for technical sheets

Recipes

The following recipes have been authored by our esteemed culinary staff specifically for pairing with your Tower Club shipment.

Tower Club Classic

Tower Club Ultimate