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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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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

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

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

Gold
Martellotto 2013 Chardonnay M by Martellotto
Martellotto2013 Chardonnay
Martellotto Wines
M by Martellotto

$19.00

Gold
Membership Rewards

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.

Blue Cheese Beef Tenderloin

Midnight Cellars


Ingredients

1 (3 lb.) whole beef tenderloin
½ cup teriyaki sauce
½ cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1 ½ tsp. Worchestershire sauce


Instructions

Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes. Preheat oven to 450 degrees. Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees, and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing. In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.



    Suggested Pairings

  1. Summit Lake
    2009 Cabernet Sauvignon
    Summit Lake
    Emily Kestrel
    Napa Valley

    $54.00

    $60.00
    94 - Beverage Testing Insti.
    id: 2356
    Platinum
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