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:
6 pounds beef tenderloin
2 tablespoons whole peppercorns
1 tablespoon paprika
1 tablespoon dry cilantro leaves
1 tablespoon whole coriander
1 teaspoon whole allspice
Directions:
Dry age the tenderloin by refrigerating for 2 days, unwrapped, and placed in a sealed container to dry.
In a mortar and pestle, grind the spices to a powder and rub the beef all over with the spice mixture. Place the beef back into the refrigerator and marinate overnight.
Let the meat come to room temperature, or 1 hour.
Preheat the oven to 450 degrees. Place the beef on a rack in a roasting pan and sear in the oven for 15 minutes. Turn down the temperature to 145 degrees and continue slowly roasting 6-7 hours for medium-rare, or until an instant read thermometer reads 135-140 degrees. There will be no carry over cooking when removed from the oven since the temperature was low.
Serves 12
Recipe provided by Bruce Valentino
Marysville, OH
