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Holidays at Home Wine Country Style

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Beef Tenderloin With Prosciutto & Pinot Noir Sauce
Savory Beef Ragoût
Asian Beef Meatballs
Tangerine Dipping Sauce

(Family Features) - Chef Jeffrey Starr brings the pleasures of his holiday table to yours with favorite beef recipes and Sutter Home wines. These are the foods he serves to family and friends--each is traditional, but with his unique touch.

  • Beef meatballs are perfect meal starters to enjoy with wine. But when dressed up with beef-friendly Asian flavors and tangerine dipping sauce, they're holiday special.
  • Fork-tender beef ragoût showcases the savory flavors of the simmering sauce in every bite. A sprinkle of parsley and basil adds an exciting layer of flavor and color.
  • Elegant roasted beef tenderloin is accompanied by a delicious Pinot Noir sauce--a perfect pairing with the unexpected wrapping of prosciutto that covers the tenderloin.

For more information, visit BeefItsWhatsForDinner.com and sutterhome.com.

Holiday Tips and Techniques

  • It's a smart idea to order holiday beef roasts in advance to ensure you get the size and type of roast you need.
  • When cooking beef for stew, remember the secrets to success: simmer gently, tightly covered, and don't peek!
  • For the most moist and tender meatballs, combine the beef mixture gently. Overmixing can result in a firm, compact texture.
  • Offer a selection of wines so guests can mix, match and discover their own favorites. Serve red wines at "cellar temperature" - about 55°F. White wines should be chilled in a refrigerator for at least 4 hours before serving.
  • Always use good quality wine for cooking. If you wouldn't enjoy the wine to drink, you wouldn't want to cook with it.
  • One 750ml bottle of wine will yield approximately five 4-ounce glasses. One case (12 bottles) will yield approximately 60 glasses.

Beef Tenderloin With Prosciutto & Pinot Noir Sauce

  • 1 center-cut beef tenderloin roast (about 3 pounds)
  • 6 thin slices prosciutto
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 3 ribs celery, finely chopped
  • 2 carrots, peeled, finely chopped
  • 1 thin slice prosciutto, chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh thyme
  • 2 cups Sutter Home Pinot Noir
  • 1 cup canned beef consommé
  • 1 tablespoon butter
  • Salt

    1. Heat oven to 425°F. Wrap 6 prosciutto slices over beef roast, overlapping pieces as needed to cover roast. Tie roast at 1-1/2 to 2-inch intervals with kitchen twine.
    2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
    3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    4. Meanwhile, heat oil in medium saucepan over medium-high heat until hot. Add onion, celery, carrots, prosciutto, garlic and thyme; cook and stir 8 to 12 minutes or until onions are lightly browned. Add wine and consommé; increase heat to high and bring mixture to a boil. Reduce heat; simmer 10 to 15 minutes.
    5. Strain vegetables and skim fat from sauce, if necessary. Return sauce to pan. Cook over high heat about 10 minutes or until sauce is reduced to 1-1/2 cups. Stir in butter and season with salt, as desired. Carve roast into thick slices; serve with sauce.

Preparation and Cooking Time
About 1 hour

Makes 6 servings

Notes, Tips & Suggestions
Cook's Tip: To tie a beef roast, use pieces of kitchen twine or butcher's string. Tie each piece of string firmly, but not tightly, into a knot against the meat. Trim off any excess string. When tying a stuffed roast, some of the stuffing may press out. Tuck it back into the tied areas with your fingers.

Wine Notes: Whenever wine is used in a sauce, it helps to bring the two together by serving the same wine, or a similar one. This most tender of beef cuts calls for a soft red wine with smooth tannins such as Pinot Noir or Syrah.

Savory Beef Ragoût

  • 3 pounds beef for stew, cut into 1-inch pieces
  • 1/3 cup all-purpose flour
  • 6 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 3 medium onions, sliced
  • 1/4 inch thick
  • 1 tablespoon minced garlic
  • 2 cups chopped plum tomatoes
  • 1 cup beef broth
  • 1 cup Sutter Home Cabernet Sauvignon or Merlot
  • 1 tablespoon sweet paprika
  • 1 tablespoon freshly grated lemon peel
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper
  • 1/2 cup finely chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • Salt and pepper
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    1. Lightly coat beef with flour. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/4 of beef; remove and keep warm. Continue to brown beef in three more batches using 1 tablespoon oil for each batch.
    2. Reduce heat to medium-low; add butter and 2 tablespoons oil to stockpot. Add onions; cook and stir 25 to 30 minutes, or until they begin to caramelize. Stir in garlic during last 2 minutes of cooking time.
    3. Return beef to stockpot. Add tomatoes, broth, wine, paprika, lemon peel, 1 teaspoon salt, red pepper and 1/4 teaspoon black pepper; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours, or until beef is fork-tender. Stir in parsley and basil. Season with salt and pepper, as desired.

Preparation and Cooking Time
2-1/4 to 3 hours

Makes 8 servings
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Notes, Tips & Suggestions
Cook's Tip: Serve this hearty stew over buttered egg noodles.

Wine Notes: Flavor-forward braised dishes like beef ragoût bring out the tannins in wine. Choose one with soft tannins like Cabernet Sauvignon or Merlot. These food-friendly wines will enhance the hearty flavors in this classic stew.
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Asian Beef Meatballs

  • 1 pound ground beef
  • 2 tablespoons minced green onion
  • 2 tablespoons minced salted peanuts
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • Tangerine Dipping Sauce (see recipe)

    1. Heat oven to 400°F. Combine ground beef, green onion, peanuts, soy sauce, cilantro, garlic and ginger in large bowl, mixing lightly but thoroughly. Shape into 28 (1-1/4- inch) meatballs. Place on rack in broiler pan. Bake in 400°F oven 13 to 14 minutes to medium (160°F) doneness, or until no longer pink in center and juices show no pink color. Serve with Tangerine Dipping Sauce.
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Makes 28 meatballs

Notes, Tips & Suggestions
Wine Notes: The jammy, spicy fruit of Sutter Home Zinfandel marries nicely with the tangy citrus sauce in this dish. But if you prefer a white wine, light, crisp Sauvignon Blanc pairs perfectly with spicy foods and will tame the hint of heat.

Tangerine Dipping Sauce

  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh tangerine juice
  • 1 tablespoon reduced sodium soy sauce
  • 1-1/2 teaspoons minced fresh ginger
  • 1 teaspoon packed brown sugar
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon freshly grated tangerine peel
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon dark sesame oil
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    1. Total preparation and cooking time: 10 minutes
    2. Combine all ingredients except sesame oil in small bowl. Whisk in sesame oil. Serve with Asian Beef Meatballs.

Makes 1/2 cup

Notes, Tips & Suggestions
Wine Notes: The jammy, spicy fruit of Sutter Home Zinfandel marries nicely with the tangy citrus sauce in this dish. But if you prefer a white wine, light, crisp Sauvignon Blanc pairs perfectly with spicy foods and will tame the hint of heat.

SOURCE: Sutter Home Winery
Cattlemen's Beef Board and American National CattleWomen, Inc.
Cattlemen's Beef Board and National Cattlemen's Beef Association

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