Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Napa Valley Cabernet
Ingredients:
One (7 1/2 oz) jar roasted red peppers drained
3 tablespoons chopped shallots
1 tablespoon minced garlic
1 tablespoon olive oil
1 teaspoon balsamic or red wine vinegar
1 teaspoon Goosecross Napa Cabernet
(2) 3/4 inch thick fillet mignon steaks (approx. 6 oz each)
Salt and pepper to taste
Directions:
Puree roasted red peppers, chopped shallots, and minced garlic in food processor. With machine running, gradually add olive oil, balsamic vinegar and wine through feed tube. Process until sauce is smooth. Season sauce to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature and stir before serving.)
Prepare barbecue to medium-high heat. Season steaks lightly with salt and generous amount of pepper. Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plates. Spoon sauce over steaks and serve.
Serve with herb-roasted potatoes and watercress or mixed green salad.
Serves 2
