Pistachio-Crusted Tenderloin with


Cabernet Sauce Serve with Kendall-Jackson® Vintner’s Reserve® Cabernet Sauvignon Makes 8 to 12 servings 1/4


cup salted, shelled pistachio nuts, chopped


1 2 1


tablespoon chopped fresh thyme tablespoons Dijon-style mustard


center-cut beef tenderloin roast (about 2 to 3 pounds)


Cabernet Sauce: 1 4


1/4 1/2 1 1


1 tablespoon olive oil


ounces cremini or button mushrooms, sliced


cup finely chopped shallots teaspoon salt


cup reduced-sodium beef broth, divided


cup Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon


tablespoon cornstarch Heat oven to 425°F. Combine nuts and thyme in


small bowl. Spread mustard evenly over all surfaces of beef roast; press nut mixture evenly onto mustard. Place roast in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast 35 to 40 minutes for medium rare; 45 to 50 minutes for me- dium doneness. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for me- dium rare; 160°F for medium.) Meanwhile, prepare cabernet sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms, shallots and salt; cook and stir 6 to 9 minutes or until mushrooms are browned. Add 3/4 cup broth and wine to skillet; increase heat and bring to a boil; reduce heat slightly and cook 12 to 16 minutes or until liquid is reduced to 1 1/2 cups. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture into wine mixture; bring to a boil. Cook 1 to 2 minutes or until sauce thickens, stirring frequently. Carve roast into slices; season with salt, as desired. Serve with cabernet sauce. Courtesy of Te Beef Checkoff and Kendall-Jackson Winery


Buttermilk Panna Cotta with Riesling Raisins


Serve with Kendall-Jackson® Vintner’s Reserve® Riesling Makes 8 servings 3 2


1/2 1


2 2 2 1 2


sheets gelatin cups cream cup sugar


vanilla bean, split and scraped


cups buttermilk cups Riesling


tablespoons honey cup golden raisins


ounces pine nuts, toasted


In bowl, add gelatin sheets and cover with ice cold water. Allow to sit until softened. In sauce pot, combine cream, sugar and vanilla bean. Bring to a simmer and remove from heat. Squeeze out water from gelatin and add gelatin to cream mixture. Add buttermilk, stir to combine. Strain and pour into 8 (4-ounce) ramekins. Let set at least 4 hours in the refrigerator. In small pot, combine wine, honey and raisins. Bring to a simmer and cook 5 minutes. Remove raisins from liquid and reserve. Reduce liquid to 1/4 cup. Allow to cool and combine with raisins. Top each panna cotta with 2 tablespoons of raisin mixture and sprinkle with 1/2 tablespoon pine nuts. Courtesy of Kendall-Jackson Winery


www.womenwithknowhow.com NOVEMBER 2011 35


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