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Save $10 on any purchase over $75 at eWineRacks.com - promo code: SW-8937
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Pesto-Stuffed Tenderloin - Wine Choice 2 (1" thick) beef tenderloin steaks 2 tbsp. pesto 2 tsp. olive oil 1/4 tsp. pepper With a narrow sharp knife, make a 1" slit on both sides of steak. Move knife around inside to form a pocket. Spoon pesto in each steak. Brush both sides of steak with olive oil; sprinkle with pepper. Place steaks on a broiler pan; broil 4-6 inches from heat. Cook 7 to 11 minutes depending on how well-done you wish them. Turn once during broiling.
Karen handed me this one with a comment that we'd probably have baked potatoes with it and something green, probably peas for her and a salad for me. I smiled.
I like foods plain and Karen, well ... she doesn't. I would probably like this steak just as well with just the olive oil and the pepper. Karen must be more adventurous than I am.
But that doesn't matter. Here we have a meal that makes the wine choice simple as far as I am concerned. When I hear steak, I automatically think "heavier red". For me, this generally means merlot, zinfandel and cabernet sauvignon.
Under the stairs I found several likely candidates from small wineries we had visited: Cabernet Sauvignon from Lambert's (WV, 2002), Demarest Hill (NY, Hudson Valley, 2000); Cabernet Franc from Big Creek (PA, 2001); Merlot from Westfall (NJ, 2000) and Schneider (NY, Long Island, 1998). There were a few others from various producers, but those caught my eye.
I narrowed my choices down. I picked the Lambert, which we had liked when we visited the winery. Then I started thinking of wines that might be more available to the people reading this article.
Those broad categories should all work. If I had to run down to my local store right now, I might try for the Courtney Benham Cabernet Sauvignon, brother to this month's Wine of the Month here at the Weekend Winery.
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Last modified: August 07, 2007 |
