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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 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

Last Call
Platinum
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$29.25

Was $33.00
Sale
Pinot Noir
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*Does not apply to Sale or Specials wines.

Beef Tenderloin Asturias

Adobe Road


Ingredients

1/4 cup olive oil
4 (6 ounce) beef tenderloin steaks
Salt and Pepper to taste
1 small onion, minced
1 tablespoon paprika
1/4 cup dry white wine
1/2 cup beef broth
4 ounces Spanish blue cheese (such as Cabrales or Valdeon)
2 tablespoons chopped parsley


Instructions

Heat olive oil in a large skillet over medium-high heat until smoking. Season steaks to taste with salt and pepper, then sear on both sides in hot oil. Reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. Remove steaks from skillet and keep warm. Stir in minced onion and cook until softened and translucent, about 5 minutes. Season with paprika and cook for an additional minute. Increase heat to medium-high, then pour in wine. Simmer until the wine has reduced by half, then add the beef broth, return to a simmer, and cook for 2 minutes. Stir in the crumbled blue cheese, until just melted. To serve, pour the sauce over the steaks and sprinkle with chopped parsley



    Suggested Pairings

  1. Chateau Chevalier
    2010 Sauvignon Blanc
    Chateau Chevalier
    Spring Mountain
    Napa Valley

    $17.00

    $26.00
    GMWC Special Selection
    id: 2527
    Gold
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