Beef tenderloin or portobello mushrooms with fingerling potatoes

Chef Chris created this recipe to pair with Caelestis Cellars Eclipse Red Blend

Fingerling potatoes

Need:

• 1 pound tri-color fingerling potatoes

• Salt & pepper

• 1 large sprig of rosemary

• 2 tablespoons garlic olive oil 

Directions:

• Preheat oven to 350*

• Wash then slice potatoes length-wise.

• Toss in garlic olive oil, salt, pepper, and rosemary.

• Add to sheet pan and bake 30-45 minutes.

• Serve hot

 
Beef tenderloin with Caelestis Cellars Eclipse deglaze sauce

Need:

• 1 ½ pounds of beef tenderloin

• 2 cups of Caelestis Cellars Cabernet Sauvignon

• Salt & pepper

• Olive oil

• 2 tablespoons of minced garlic

• 2 tablespoons of thyme

• 2 tablespoons of rosemary

• 2 tablespoons of oregano

• ½ cup cornstarch

• Water (as needed)

• 2 cups of beef stock

• 2 sprigs of finely chopped parsley (for garnish)

• 2 sprigs of finely chopped rosemary (for garnish)

Directions:

• The night before, marinate the steak in olive oil, garlic, thyme, rosemary, & oregano in the fridge.

• Sear each side of meat in cast iron skillet over medium-high with oil.

• Spoon oil over as it’s cooking.

• Cook to medium rare and pull it out of pan.

• Add wine to the hot pan and scrape off the remaining bits in pan for flavoring.

• Add beef stock and bring all to boil.

• Build roux with corn starch and water to thicken – based on the amount of liquid.

• Cut meat into strips and toss in warm sauce.

• Plate and top with parsley and rosemary.

Stuffed portobello mushrooms with Caelestis Cellars Eclipse deglaze sauce

Need:

• 4 Portobello mushrooms

• 2 cups of Caelestis Cellars Cabernet Sauvignon

• ½ cup garlic olive oil

• ½ pound of frozen spinach

• 2 ½ tablespoons minced garlic

• 1 medium yellow onion

• 8 oz jar of sundried tomatoes

• 4 oz of Ricotta cheese

• 1 ½ cup of fresh parmesan cheese

• 1 tablespoon olive oil

• 1 teaspoon of thyme

• 1 teaspoon of rosemary

• 1 teaspoon of oregano

Directions:

• Preheat oven at 350*.

• Clean mushrooms and toss in olive oil & ½ cup of Caelestis Cellars Cabernet Sauvignon.

• Roast mushroom on sheet pans for 5 minutes.

• Prep filling - Sauté garlic, onion, thyme, rosemary & oregano in a saucepan with oil on medium.

• Once they are starting to heat up add 1 ½ cups Caelestis Cellars Cabernet Sauvignon.

• Reduce the Cabernet Sauvignon by shimmering. Do this until half the liquid is gone then remove from heat.

• Strain spinach.

• In a bowl mix spinach, ricotta cheese, sundried tomatoes, 1 cup of parmesan cheese.

• Fill each mushroom and top with remaining parmesan cheese. Put onto baking sheet.

• Bake for 15 minutes.

• Cut into 4 even pieces and serve hot!

Enjoy with Caelestis Cellars Eclipse Red Blend!