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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
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Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
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Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
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Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
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Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

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Ballard Beef Wellington

Ballard Lane Wines


Ingredients

10 oz. shiitake mushrooms, chopped
2 Tbs. unsalted butter
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 Tbs. sherry
Salt and pepper
2 sheets puff pastry, thawed
8 oz. pate, broken apart
¾ lb. deli roast beef
2 large eggs


Instructions

Preheat oven to 450 degrees. Melt butter in large skillet over medium heat, and add shallots and garlic. Cook until soft. Add mushrooms and cook until browned. Add sherry and season with salt and pepper. Line baking sheet with parchment, and roll puff pastry dough to cover baking sheet. Spread pate on puff pastry sheet, leaving a half-inch border. Top with mushroom mixture, then the roast beef. Brush egg on edges. Cover the top with final puff pastry sheet. Brush top with egg and pinch to seal the edges. Bake until browned on top, about 20 minutes. Recipe provided by Ballard Lane Winery.



    Suggested Pairings

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