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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!
Garagiste Series
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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
Refugio Ranch 2009 Proprietary White Blend Ineseño
Refugio Ranch2009 Proprietary White Blend
Refugio Ranch
Ineseño

$14.99

Was $23.00
Last Call
Gold
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
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Seared Filet Mignon Appetizers

Westerly Wines


Ingredients

2 large Yukon gold potatoes
2 Filet Mignon steaks
Salt & Pepper
2 Tbs. safflower cooking oil
1 Tbs. garlic, finely minced
1 Tbs. fresh tarragon, finely minced
3/4 Tbs. soy sauce
1 Tbs. Worcestershire sauce
1 Tbs. loosely packed brown sugar
3 Tbs. Westerly Panterra red wine
1 Tbs. chopped chives, for garnish
Arugula, for garnish

Horseradish Cream:
3 Tbs. sour cream
1 tsp. finely grated onion
1 1/2 tsp. horseradish
1/2 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. white pepper


Instructions

Put the potatoes in a small pot and fill with water to cover. Bring to a boil and cook until they can easily be pierced with a fork. Remove to colander to drain and let cool. Slice 1/4” thick, on a slight diagonal, and remove peel. Trim the filet mignon so the sides are even. Sprinkle them lightly with salt and put on a paper towel. This will draw some surface moisture off for better browning. Put the garlic, tarragon, soy sauce, Worcestershire sauce, brown sugar and pepper into a small bowl and stir to combine. Taste and adjust seasonings as needed. Measure the Westerly Panterra into another small bowl.

Skim the bottom of a cast-iron or sauté pan with a thin layer of oil. Heat until very hot but do not let the oil smoke or burn. Pat the filet mignon dry with paper towels, then sear them on all sides. They should sizzle as they cook. Turn every 20 seconds or so to brown nicely on all sides and to cook the outer 1/4 of meat. Remove to a side plate. Pour the Westerly Panterra into the hot pan - a great quantity of steam will come up. Stir with a wooden spoon, scraping up any meat bits left in the pan. add the soy sauce mixture and continue stirring. The sauce should bubble and reduce quickly. When it has thickened, put the steaks back in and turn to coat each side a few times with the reduced sauce. Take the pan off the heat, remove the steaks to a side plate, and let rest for 10 minutes before slicing thinly. Mix the horseradish cream ingredients together in a small bowl, taste, and adjust to taste. Spread a thin layer on each potato oval. Sprinkle with chopped chives and arugula, then top with the filet mignon slices.



    Suggested Pairings

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