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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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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Beef Tenderloin with Cracked Pepper Crust

Mayen Creek


Ingredients

Serves eight to ten

1 Tenderloin of beef (about 3-4 pounds)
2 Tbsp. whole black pepper
2 cloves of crushed garlic
Kosher salt
Extra virgin olive oil
Thyme or rosemary branches


Instructions

Trim most of the fat from the tenderloin, leaving the thin silver skin on. To give it a uniform shape, fold the thin end over onto itself. Using cotton string tie the beef at 1 � inch intervals.

Several hours ahead or the night before, season the tenderloin generously with salt. Rub the meat all over with a few tablespoons of olive oil and the crushed garlic. Rock the bottom of a pan over a few of the peppercorns at a time to crush them. Then pat the crushed pepper all over the tenderloin.

Wrap and refrigerate. Remove 1 hour before cooking to allow the meat to warm to room temperature.

Preheat the oven to 450 F. Tuck a few herb branches under the twine. Heat a heavy saut� pan large enough to hold the tenderloin on high heat until it is brown on all sides. Place it on a rack in the roasting pan, and roast for 25-30 minutes. Check the internal temperature from time to time with a meat thermometer. When it reaches 118 F, remove the meat from the oven and place on a carving board. Tent with aluminum foil and allow to rest for 15 minutes.

Slice the tenderloin into � inch slices, arrange on a warm platter and spoon some of the meat juices over the meat. If your are serving for a picnic, slice just before you leave or at the picnic for the freshest taste.



    Suggested Pairings

  1. Robert Young
    2011 Chardonnay
    Robert Young
    Alexander Valley
    Napa Valley

    $36.00

    $42.00
    90 - Wine Spectator
    id: 2391
    Platinum
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