Food & Wine

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Tenderloin of Beef with Merlot Sauce - Serves 8

 1 whole tenderloin, fat and silver skin removed
1/2 cup clarified butter
3 oz. Cognac
1/4 cup water, wine or beef broth
1 tablespoon butter

Merlot Sauce

 1 shallots, chopped
1 1/2 tablespoons butter
1/2 cup Barrister Merlot
1 cup beef stock
1 tablespoon cornstarch, dissolved in 1/4 cup Merlot, stock  or water
1/3 cup tomato sauce
Salt and pepper to taste

Coat beef with clarified butter.  Bake at 350 degrees for 45 minutes.  Remove meat from oven, pour Cognac over beef and flame.  When flame is out, place tenderloin on serving platter and cover with foil to keep warm.

 To make Merlot Sauce, sauté shallots in butter.  Add wine and cook until liquid is reduced by three-fourths.  Add beef stock and bring to a boil.  Stir in dissolved cornstarch, tomato sauce and seasonings.

 To juice in pan, add water, wine or broth and cook over  medium  heat, scraping brown bits from bottom of pan.  Add Merlot Sauce, simmer and add 1 tablespoon  butter.  Nap roast with some of the sauce and serve remaining sauce separately.

Garnish with fresh garden vegetables, perhaps steamed miniature varieties, to surround this classic dish.

Sonnenberg’s Sausage Baked Gnocchi (From the Downriver Grill in Spokane)

1 Tbs. Extra Virgin Olive Oil
1 tsp. minced garlic
1/2 tsp. minced shallots
1/4 tsp. freshly chopped rosemary
2 oz. julienne red bell peppers
4 oz. Sonnenberg’s sausage
3/4 oz. red wine
4 oz. marinara sauce
1 oz. fresh grated Parmesan
8 oz. Gnocchi

Heat oil in a sauté pan over medium high heat.  Add garlic, shallots and rosemary and sauté for 1-2 minutes.  Add peppers and sausage; sauté for 2 minutes.  Deglaze with red wine and add marina; let simmer until thickened.

Add Gnocchi to boiling water.  Cook until al dente; Gnocchi will begin to float to the top when cooked.

Add cooked Gnocchi to sauce and toss until coated.  Arrange into a bowl and sprinkle with parmesan cheese.  Broil Gnocchi dish until cheese becomes golden brown.