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 ÆROS Meritage Tribute
Ingredients:
4 pound beef tenderloin
2 large cloves garlic, minced
1 ½ tablespoons kosher salt
2 tablespoons whole-grain mustard (Dijon preferred)
1 tablespoon cracked coriander seeds
1 tablespoon thyme, chopped
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
Tulelake Old Fashioned horseradish*
Directions:
In a small bowl, combine the garlic and salt and mash with a fork to make a paste. Add the mustard, coriander, thyme, olive oil, and pepper. Rub the garlic mixture over all the sides of the beef. Put the roast fat side up on a roaster pan and let sit at room temperature for 1 hour.
Meanwhile, position a rack in the center of the oven and heat oven to 450 degrees. Roast the beef for 15 minutes, and reduce the temperature to 375 degrees without opening the oven door. Continue to roast 1 ½ hours or until a thermometer registers 130°F for medium-rare.
Remove beef from oven and let rest for 20 minutes. Serve with Tulelake horseradish or a mixture of Tulelake horseradish, crème frâiche with chopped chives and a touch of salt. Tastes great with Goosecross ÆROS Meritage for a special dinner.
* Tulelake horseradish can be purchased in the refrigerated section at the grocery store. It offers a clean, clear taste of the Old Fashioned coarse-cut pure grated roots. It’s potent, but delicious. You have the option of cutting it down with crème frâiche to take away some of the pungent flavor.
Serves 8
