Handwritten Member Circle Booklet 2021

2021 MEMBER CIRCLE

What a joy it has been to see your smiling faces, to hear your laughter, and to see you all gathering with family and friends at our SOYO House tasting room in Napa Valley. It’s hard to believe that another year has gone by, but as surely as the colors change in autumn, the harvest season reminds us of wonderful gifts awaiting us when we return to Napa.

Handcrafted into the poetry of a new vintage, we hope that you’ll be as thrilled as we are, with each new bottle of Handwritten’s 2018 wines included in your Member Circle selections. With familiar favorites such as our ‘Author’ Sauvignon Blanc, Santa Rita Hills Pinot Noir, and Carneros Cabernet Sauvignon, consistency and excellence remain the hallmarks of Winemaker Rob Lloyd’s ethos, in addition to the discovery of exciting new hillside and mountain vineyard sites. Representing the latter, perhaps the most exciting addition to our 2018 portfolio is our phenomenal new Cabernet Franc, the first ever to be made

by Handwritten and destined to quickly become a favorite, joining exclusive limited production releases such as our Howell Mountain, Mount Veeder, Rutherford, and Coombsville Cabernet Sauvignons.

Our commitment to creating exquisite wines is matched by our desire to make each and every guest feel truly at home, the moment they enter into the halls of SOYO House. The simple act of gathering… of being together… these are the memories we all treasure, in timeless moments shared around the table, surrounded by our dearest friends. With each glass that is raised, we are reminded of your warmth, your generosity of spirit, and your continued support throughout the years. Having received so much, we seek to return your graciousness in full measure, with an abundance of thanks for allowing us to continue our story at Handwritten Wines.

With heartfelt gratitude, Bill Miller, Tasting Room Manager

2 0 2 0 “ T H E AU T H O R ” Proprietary White Wine This incredibly lively Sauvignon Blanc is sourced from our Good Life Vineyards, out in Wooden Valley, located in the southeast corner of Napa County. This warm and dry climate allows us to coax gorgeous tropical fruit aromas from the grapes, like guava, papaya, and passion fruit. The palate boasts a rich acidity with a creamsicle-esque texture – truly the perfect balance. This exceptional white, fermented and aged in concrete egg vessels, fits the bill for any warm day filled with friends and fun.

This wine will pair beautifully with a multitude of dishes.

Some of our favorites include fresh oysters, shrimp gazpacho, fruit salads, and fried chicken.

COMPOSITION:

 Sauvignon Blanc

ALCOHOL:

.

GRILLED OYSTERS CALI STYLE Featured recipe for Seven Culinary Wonders: Oysters event Serves 2

INGREDIENTS

DIRECTIONS

1 dozen West Coast style oysters, small to medium in size.

Compound butter Cocktail, BBQ, hot sauce of your choice Optional: Crusty bread to accompany

Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth. Scrape the butter together with a chef ’s knife and form it into a rough log. If making ahead of time, roll it tightly in a sheet of plastic wrap and refrigerate or freeze until ready to use.

COMPOUND BUTTER:

8 tbsp. good French butter, unsalted 1 tbsp. each of minced parsley, thyme and tarragon 1 small shallot, peeled and minced Zest and juice of one lemon Splash Champagne or white-wine vinegar

GRILLING THE OYSTERS:

Get charcoal or gas grill very hot. Shuck oysters and add a pat of compound butter. Carefully place oyster on grill making sure to keep all the liquid in the shell so that they can poach in the butter. Oysters are ready when the juice (or liquor) begins to bubble, and the muscle has contracted slightly and separated from bottom shell. Remove from the grill and add a bit of your favorite finishing sauce, like BBQ sauce, hot sauce or cocktail sauce. Serve warm with a bit of crusty buttered bread and enjoy with some amazing “The Author” Sauvignon Blanc!

2 0 2 0 C H A R D O N N AY Carneros Crafted with great care and attention from the rare “Clone 809” Chardonnay grapes, incredibly fragrant aromas combine with velvety textures, resulting in a Chardonnay unlike any you have ever tasted. Also known as the “Musqué Clone,” Clone 809 Chardonnays combine the floral and stone-fruit aromas found in Muscat, with the creamy textures of Chardonnay, resulting in a wine that is lively and bright, yet luxuriously rich and indulgent.

Meyer lemon, white peach, and pear jump from the glass, accompanied by notes of orange blossom and gardenia. The sweet aromatics on the nose marry beautifully with liquid-gold flavors of apple, butterscotch, and silky-smooth lemon curd on a lush and creamy palate, balanced by bright and crisp acidity.

COMPOSITION:

 Chardonnay

ALCOHOL:

.

A BOSTON SOMM’S LOBSTER ROLL Featured recipe for Seven Culinary Wonders: Lobster event Serves 2

INGREDIENTS

DIRECTIONS

11.5 lb. lobster, cooked and shelled 2 New England style split-top rolls (or brioche hot dog rolls) 2 tbsp. of homemade mayonnaise 1 small shallot, finely diced 1 tbsp. chopped tarragon (or other herb of choice) 1 half lemon squeezed for juice A few leaves of butter lettuce

Using an immersion blender, start with the egg yolk, mustard, lemon juice, salt, and pepper in a small bowl. Blending continuously, slowly drizzle in the oil starting with the avocado oil and followed by the olive oil. Mixture will emulsify and gain body as you go while also turning a little paler. Add a little more oil if necessary. Adjust seasoning with salt, pepper or lemon as needed.

MAYONNAISE:

1 egg yolk (separated from white) 1 tsp. Dijon mustard 1 half lemon squeezed for juice Salt and pepper to taste ¼ cup avocado oil ¼ cup olive oil

To prepare the lobster roll, first butter and toast the rolls on the long sides. Prepare the lobster in a salad by combining lobster, chopped into bite-sized pieces, shallot, mayonnaise, squeeze of lemon and chopped tarragon. Toss thoroughly and season with salt and pepper to taste. Place butter lettuce in the roll and pile lobster high. It is WICKED good.

2 0 1 8 PI N OT N O I R Sta. Rita Hills Opulent, sumptuous, and rich, our 2018 Pinot Noir is sourced from the esteemed Rio Vista Vineyards of the Santa Rita Hills Appellation in Santa Barbara County. Located just ten miles from the Pacific Ocean, consistent fog in the mornings and evenings, combined with steady afternoon winds, creates perfectly cool conditions ideal for Pinot Noir. However, the vineyard’s location on the eastern edges of the region allows it to benefit from extra sunlight and a warmer microclimate, resulting in an ultra-long growing season and remarkably rich wines with heightened flavor intensity.

Fresh strawberries, raspberry coulis, and scents of sweet clove sing from the glass along with earthy hints of cocoa, slate, smoke, and spice. Black plum and raspberry pie flavors create a lush palate, complemented by toasty notes of oak and sage, and finishing with fresh acidity.

COMPOSITION:

 Pinot Noir

ALCOHOL:

.

BLACK TRUFFLE RISOTTO Featured recipe for Seven Culinary Wonders: Truffle event Serves 2

INGREDIENTS

DIRECTIONS

3-4 cups vegetable broth (add a parmesan rind for extra flavor) 2 tbsp. extra-virgin olive oil 1 cup leek, diced 1 tsp. salt, plus black truffle salt to finish 1 cups Arborio rice or Carnaroli rice 1 tbsp. unsalted butter 1 cup white wine (may we suggest “The Author”?) ½ cup finely grated Parmigiano Reggiano 2 oz. fresh black winter truffles (suggestion: order online at Urbani)

In a small pot, warm the stock to a simmer and add the parmesan rind to steep. Using another heavy bottomed pot or dutch oven, sauté the leeks with the olive oil on medium low heat until fragrant and soft. Add the rice grains and mix thoroughly to toast for 2-3 minutes and then add the white wine. Once the wine has been almost completely absorbed by the rice, season with a pinch of salt and then slowly begin to add the stock, stirring regularly.

NOTE: this recipe can certainly be made with White Truffles as well or substitute your favorite truffle product for flavor.

Continue to add stock, one ladle at a time, for 20-25 minutes stirring occasionally to ensure that the rice cooks evenly. At this point, using a microplane, grate 1 oz of the black truffles into the risotto along with the tablespoon of butter. Taste the risotto as the rice grains should be cooked through. If not, keep adding a bit more stock and cook until tender. Mix in the cheese and a little bit of truffle salt and plate. Shave a little fresh truffle on each portion and finish with a drizzle of your finest olive oil (or truffle oil) and enjoy!

2018 CABERNET FRANC Calistoga This beautiful wine boasts a brilliant ruby color at the core that persists to vibrant red toward the rim. Bushels of fresh raspberries and mulberries are beautifully contrasted by tea tree leaves and chocolate mint.

On the palate, this elegant and ripe version of the Cabernet Franc grape variety is equal parts earthy and fruit-forward goodness. Classic notes of fresh herbs and gravel are balanced by ample, jammy berries and stewed plums.

While this red exudes a certain powerful presence, the tannins soften generously on the back end and the wine glides softly to a lengthy finish. The bright acidity and elevated tannic structure of this wine lends to a vast array of pairing options from braised lamb to cassoulet and even some barbequed ribs.

COMPOSITION:

 Cabernet Franc

ALCOHOL:

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P O RC I N I PA S TA C A R B O N A R A Courtesy of Philip O’Conor, VP of Marketing & Digital Experience Serves 4

INGREDIENTS

½ lb. of fresh porcinis (you can use dried and rehydrated if you must) 2 cloves garlic, minced 2 sprigs thyme, leaves separated from stems 2 tbsp. Olive Oil 3 eggs (1 whole & 2 yolks separated out) ½ cup of freshly grated Parmesan or Pecorino (or mix of both, even better) ½ stick (4 tbsp.) unsalted butter Salt and freshly cracked pepper 1 lb. of dried orecchiette pasta 2 tbsp. of chopped parsley.

DIRECTIONS

Preheat your oven to 425 degrees. Remove any dirt from the mushrooms and roughly chop until you have pieces around the size of a quarter. Toss the mushrooms with olive oil, garlic and thyme and spread evenly across a sheet pan. Place in oven and check after 10 minutes. Give sheet pan a shake and turn mushrooms over and return to oven for another 5 minutes. When done, roasted porcinis should be nice and brown and have lost most of their liquid.

In a mixing bowl, combine 1 whole egg and 2 egg yolks with grated cheese and a healthy amount of fresh cracked pepper. Whisk together until mixture is well combined and thick like wet sand. In a large skillet over medium-high heat, add the butter and wait until butter foams and then browns. Turn off heat and set aside.

Boil the Orecchiette pasta in salted water until al dente. Reserve 1 cup of the pasta water before draining the rest of the pasta. Add the roasted porcinis to the brown butter making sure to scrape any brown bits on the sheet pan. Toss the pasta in the butter and porcini mixture and place over medium-low heat. Add a couple of tablespoons of the pasta water in with the egg mixture and mix well before adding the mixture to the skillet. Toss to incorporate and add a little more pasta water if necessary to make the sauce liquid enough to coat the pasta. As you cook over low heat, the sauce will gradually thicken and continue to toss for even cooking. Finish by adding parsley and serve with a little extra grated cheese on top.

2 0 1 8 C A B E R N E T S AU V I G N O N Carneros Sourced from Truchard Vineyards in Los Carneros, pioneers of cool climate Chardonnay and Pinot Noir, the marine influence from nearby San Pablo Bay creates a unique environment for growing Cabernet Sauvignon. Handwritten’s Carneros Cabernet thrills wine lovers with an elegance and understated grace, almost reminiscent of Bordeaux varietals, combined with the fruit-driven concentration of wines produced in Napa. Lighter in body, with elevated acidity and the earthy undertones of old world counterparts, yet unmistakably California Cabernet, this is truly one of the most intriguing wines waiting to be discovered in Napa Valley.

A bouquet of wild violets and blackberry compote on the nose, meet subtle hints of verbena, graphite and deep forest floor. Juicy black cherry and blackberry on the palate, finishing with plum and earthy black tea notes, are balanced by firm tannins, and a bright, lifted acidity.

COMPOSITION:

 Cabernet Sauvignon

ALCOHOL:

.

C AV I A R P I Z Z A Featured recipe for Seven Culinary Wonders: Caviar event Serves 2

Cab and Caviar you say? Absolutely! Why does this pairing work? The classic pairing of Cabernet and steak works because the salt and fat of the meat tempers the big tannic nature of the wine and brings out the fruit and earth characteristics. Well, as it turns out, the main components of great caviar are just that - the saltiness of the sea combined with the rich mouthfeel of the eggs. This unexpected pairing will completely change your perspective on what is possible with red wine and seafood!

INGREDIENTS

DIRECTIONS

1 pizza dough (or prebaked flatbread) 1 cup Crème Fraîche 1 lemon, zested 3 tbsp. of chives, finely chopped 1 tbsp. olive oil 2 oz. of cured or cold-smoked salmon 2 oz. of caviar

Stretch out the dough until thin and spread the olive oil on top. Prick the middle of the dough intermittently to avoid big bubbles as it cooks and place dough on a pizza stone in a 500-degree oven for 5 minutes or until golden brown crust forms. Remove crust and spread majority of the crème fraîche (reserving a teaspoon) on the pizza. Sprinkle the zest of lemon all over and then place slices of salmon to cover. Dollop caviar in little piles all over and drizzle remaining crème fraîche in a circular pattern over the pizza. Finish with a sprinkle of chives all over.

2 0 1 8 C A B E R N E T S AU V I G N O N Coombsville Even though it rings true, it is hard to call this 2018 stunner from Coombsville a hidden gem because the secret is out: Coombsville is a Rockstar AVA with wines that continue to deliver one vintage after another. With gentle slopes that face the setting sun and located in the fog laden southern part of the Valley, Coombsville benefits from some of the largest swings in temperatures daily.

Steeped in bushels of fresh blackberries and dark plums, this nose explodes out of the glass with elevated aromatic intensity. The layers of complexity begin to unravel after some time with notes of roasted espresso and Swiss chocolate countered by floral notes of lilac and lavender. The true joy however is on the palate where this Cabernet presents ample body and an approachable style that finishes with velvety perfection. There is a hedonistic appeal with this Coombsville Cabernet that has lent credence to its fan favorite status.

COMPOSITION:

 Cabernet Sauvignon

ALCOHOL:

.

WA G Y U S T E A K A N D C R E A M E D S P I N A C H Featured recipe for Seven Culinary Wonders: Wagyu Steak event Serves 2

If steak is the perfect pairing for Cabernet, then a Wagyu Steak is the most perfect. Wagyu, a breed of cow coming from Japan, has a higher concentration of fat marbling and a more savory and umami flavor in its steaks. Whether you grill it on open flame or sear it in your favorite cast iron pan, Wagyu is best enjoyed simply seasoned and enjoyed with a classic steakhouse side. Cook up your favorite cut of Wagyu Steak, pair it with this crazy good, creamed spinach and let this ethereal Coombsville Cabernet tie everything together in perfect harmony.

INGREDIENTS

DIRECTIONS

CREAMED SPINACH:

In a heavy bottom pot, preferably a dutch oven, melt butter over medium heat and add shallots and garlic.

Cook until tender, maybe a couple minutes, and then add the spinach in small batches allowing it to wilt before adding the next.

3 tbsp. butter 2 shallots, minced 2 cloves garlic, grated 2 lbs. spinach 1 tbsp. AP flour 1 cup cream 1 cup milk 1 round Boursin cheese ¼ tsp. nutmeg ¼ cup crème fraiche ¼ cup grated parmesan

Stir in the flour until well incorporated then slowly add cream and milk. Bring to a simmer and reduce heat to lowest setting. Let simmer for about an hour before adding Boursin cheese. Keep simmering for another half an hour or so until spinach is completely tender.

At the very end, stir in nutmeg and crème fraîche and season to taste.

If desired, you can finish the spinach with a sprinkle of parmesan and put under broiler until brown.

2 0 1 8 C A B E R N E T S AU V I G N O N Yountville There’s nothing quite like being home and this tiny town and appellation right in the heart of Napa Valley is most definitely our home. While most of the Yountville AVA encompasses the flatlands of the valley floor, this particular vineyard is situated on a steep hillside with a western aspect. A stone’s throw from its famed neighbor, Stags Leap District, this wine soaks up the sun’s rays in the afternoon when Napa is at its warmest. This brilliant expression of Cabernet beams with precision and energy.

There is a certain unique aspect to the nose of this Cabernet as it hits on the more red fruit profile like raspberries and currants that are rarely found in this grape variety. Highlighted by background notes of saffron and baking spice, there is a wonderful exotic quality that draws you in. The energy of this wine is pervasive on the palate with an easy drinking appeal and a satisfyingly long finish. This Cabernet is truly as beautiful and comforting as the town which we call home.

COMPOSITION:

 Cabernet Sauvignon

ALCOHOL:

.

B U C AT I N I A L L ' A M AT R I C I A N A Courtesy of Philip O’Conor, VP of Marketing & Digital Experience Serves 2

There is no doubt that bacon is delicious and makes everything better, of course assuming you partake in eating meat. Well, what if we were to tell you that there exists something even better than bacon? Foodie friends, meet Guanciale! Guanciale is very similar to pancetta (an Italian style bacon) but it is cured from the pork jowl, or cheek of the pig. The richness and unique texture from the cured pork cheek will most definitely enhance the flavors of some of your favorite bacon-centric dishes and is a must in the great pasta classics like Carbonara and this Amatriciana. If you are unable to get your hands on this porky goodness, pancetta is the next best thing!

INGREDIENTS

DIRECTIONS

1 tbsp. extra-virgin olive oil 6 oz. guanciale cut into small cubes or strips Pinch red pepper flakes ½ red onion, finely diced ¼ cup dry white wine 1 can whole peeled tomatoes, crushed by hand Kosher salt and freshly ground black pepper 1 lb. dried bucatini pasta 1 oz. grated Pecorino Romano cheese, plus more for serving (Parmesan works well too)

In a large skillet, heat the olive oil over medium-high heat and cook the guanciale until crispy. Remove the guanciale from the pan and set aside for later but keep the fat in the pan. Turn down the heat to medium and add onions and red pepper flakes. Add a bit of salt and pepper to taste and cook the onions until soft and translucent. Add the can of tomatoes and combine all the ingredients, letting the tomatoes simmer for 10-15 minutes before adding back the guanciale.

Meanwhile, boil the bucatini pasta in salted water until just shy of al dente, about 1 minute shy of what the package recommends. Reserve a cup or so of the pasta water before draining the pasta. Add the bucatini into the skillet with the sauce and toss. Add a little (maybe ¼ cup) of the pasta water and cook everything together for 3-5 minutes or until the sauce has thickened and is clinging nicely to the pasta. Remove from heat and stir in the cheese rapidly to incorporate. Serve with a little extra cheese on top, some good crusty bread and this lovely Yountville Cabernet Sauvignon for a meal that will warm you from the inside.

2 0 1 8 C A B E R N E T S AU V I G N O N Rutherford This ultra-classic expression of Rutherford Cabernet has all the hallmarks of this heralded AVA: dust on the nose with rich and ripe fruit that is generous on the palate and lingers to a long finish. Sourced from atop ‘the bench’ with its famed alluvial soils, this big and juicy red is sure to please on any occasion.

Deep ripe cherry interplays with crushed rose petals while the background presence of ‘Rutherford Dust’ pervades the nose.

Once on the palate, the wine is a bit darker with notes of cola and blackberry that lift the elegant touch of oak and vanilla.

Only here in the heart of Napa, where the soils turn red with iron rich clays, we find a wine that speaks to the understated luxury that this valley embodies so well.

COMPOSITION:

 Cabernet Sauvignon

ALCOHOL:

.

J A M Ó N A N D PA N C O N TO M AT E

Featured recipe for Seven Culinary Wonders: Jamón event Serves 2

For thousands of years, humans have used salt to preserve food to last long voyages and cold winters, yet it is with Jamón that we see the art of curing meat become a masterpiece. Made from heritage breed pigs that naturally forage on a diet of acorns, these ‘Bellota’ hams are a truly exceptional sensory experience. While enjoying this delightful, cured perfection on its own is immensely satisfying, it truly becomes a ‘desert island meal’ when included among a parade of ‘tapas’ or other small dishes. A truly great wine like this Cabernet Sauvignon from Rutherford is all about balance and so too is the art of creating a culinary masterpiece. The sweetness and acid of the tomatoes counterbalance the rich and savory meat to form a perfect union of tasty goodness. Salud!

INGREDIENTS

DIRECTIONS

2 large beefsteak tomatoes 2 cloves of garlic 2 sprigs of thyme Salt (preferably a little bigger like Maldon) Extra virgin olive oil 1 loaf of crusty bread like ciabatta or a baguette

Cut the tomatoes in half and using a box grater, grate the flesh of the tomatoes into a mixing bowl and discard the skins. Peel the garlic and crush gently under the blade of a knife, adding into the mixing bowl along with the two sprigs of thyme. Add a drizzle of olive oil (about 2 tablespoons) and salt to taste using a coarser salt like Maldon if available. If possible, let marinate over night to achieve maximum flavor extraction.

When ready to serve, cut the bread lengthwise and brush the inside with olive oil and grill over open flames (or under broiler). Make sure to get a bit of char on the bread. Remove garlic and thyme from tomato mixture and spoon onto bread, working the mixture into the bread with the back of your spoon. Serve with some olives, perhaps a few boquerones (Spanish white anchovies) and of course plenty of delicious Jamón Iberico.

2 0 1 8 C A B E R N E T S AU V I G N O N Mount Veeder High atop its perch on the peak of Mount Veeder, these vines with a sweeping view of the valley and the bay are bathed in constant sunlight. With views that span the San Francisco Bay as well as neighboring Sonoma County, this rare southwestern facing vineyard is incredibly unique and one of the highest in elevation in all of Napa.

The light has a certain intensity at this elevation that transfers into wine with vibrant notes of lavender, wild blackberries, and white pepper. This high energy wine carries forward on the palate with bright, juicy red and black fruit with an exotic touch of cardamom and more savory tones of smoked meat and Herbes de Provence.

Structurally this wine is bright with balancing acidity and present, yet peaceful tannins. This wine comes to us from the heavens above Napa and delivers with an intensity and gratification that only comes from mountain sites.

COMPOSITION:

 Cabernet Sauvignon

ALCOHOL:

.

24 HOUR SOUS VIDE DUCK CONFIT Courtesy of Philip O’Conor, VP of Marketing & Digital Experience Serves 2

Duck confit is one of the dishes that is always amazing at the restaurant but perhaps a little daunting at home. So too is the idea of cooking anything ‘sous vide’ at home, yet once you jump into the world of sous vide cooking, you quickly realize the amount of time saved and flavor benefits that come from this incredible culinary technique. While the art of cooking with an immersion circulator (the sous vide device that maintains water at a specific temperature) has been around for decades, it wasn’t until recently that the technology was available and geared to the home cook. Fortunately for us, it has never been easier to tackle something like duck confit with a little help from the sous vide. A long cooking time, in this case 24 hours, takes the idea of low and slow to the next level.

INGREDIENTS

DIRECTIONS

2 duck legs 2 cloves garlic, minced 4 sprigs of thyme 1 bay leaf Salt and Pepper to taste

Set up the immersion circulator and preheat water bath to 155 degrees. Liberally apply salt and fresh cracked pepper to all sides of the duck. Rub the garlic into the meaty part of the duck leg. Slide the legs into the sous vide bag (or appropriate ziplock bag) and then add the thyme and bay leaf to the meaty part of the leg. Seal the bag and place into the water bath for 24 hours. You may need to add more water as it evaporates, and it help to either cover the vessel with plastic wrap or add ping pong balls to insulate.

Remove duck legs from water bath and place into refrigerator to chill. Duck legs can be kept sealed in bag for up to 1 week in the refrigerator or can be frozen for use later. When ready to eat, remove the legs from the bag and scrape away herbs, garlic and excess fat and juices. Place onto a wire racked sheet pan and into a 450-degree oven or under a broiler until skin is brown and crispy and meat is heated through (approx. 7 minutes).

You can use any of the excess duck fat to roast some fingerling potatoes as a side dish. To complete the meal, serve with a nice frisée or butterleaf salad with classic French vinaigrette.

2 0 1 8 C A B E R N E T S AU V I G N O N Howell Mountain he amazing reputation for this hallowed appellation is well deserved and although Howell Mountain is rather large geographically, the wine produced within these boundaries is scarce and always very appreciated. With rugged and steep terrain abound, the concentration that comes through the natural stress placed on these vines is palpable.

Rooted in dark fruit and rich chocolate, this wine has a marked richness and is bold beyond comparison. With some classic Cabernet markers like cassis and pencil shavings on the palate, this wine brings some serious structure with bold tannins and perfectly balanced acid. This is a serious wine that ignites the passions and brings joy with each sip.

COMPOSITION:

 Cabernet Sauvignon

ALCOHOL:

.

BEEF WELLINGTON Featured recipe for Seven Culinary Wonders: Foie Gras event Serves 4-6

INGREDIENTS

DIRECTIONS

2 tbsp. Unsalted Butter 2 large shallots, minced 2 cloves garlic, minced 1½ lbs. cremini mushrooms, finely chopped 1 tbsp. fresh thyme, minced 3 tbsp. Madeira 2 lbs. center cut beef tenderloin 2 tbsp. olive oil 4 oz. foie gras mousse or duck liver pâte 12 slices prosciutto 14 oz. puff pastry, thawed All-purpose flour for dusting Salt and pepper to taste

Melt butter in a saucepan over medium-high heat. Add the shallot and garlic, along with some salt and pepper.

Sauté for a few minutes until starting to brown. Stir in the mushrooms, thyme, and Madeira; along with some salt and pepper. Continue to sauté for about 15 minutes, until most of the moisture has evaporated. Remove the mixture to a bowl and refrigerated until cool.

Preheat oven to 425°. Season the tenderloin with salt and pepper. Heat the olive oil in a large cast iron skillet over high heat. Sear all the sides of the tenderloin until dark golden brown. Remove to a plate and refrigerate until cool. Place a large piece of plastic wrap out on the work surface. Lay out the Prosciutto, slightly overlapping, to form a rectangle a couple inches longer than the tenderloin. Spread the mushroom mixture evenly over the Prosciutto, then spread the Foie Gras mousse (or duck live pate) evenly over the mushroom mixture. Place the tenderloin on the top and wrap it up snuggly. Fold in any loose edges of the Prosciutto and twist the ends of the plastic wrap shut. Place back into the refrigerator.

Lay the puff pastry sheet out on a floured piece of parchment paper. Remove the tenderloin wrap from the refrigerator and remove the plastic wrap. Place the tenderloin on the bottom 1/3 of the pasty. Using the parchment to help, wrap the bottom edge of the pastry over the tenderloin, and roll it up to the top edge of the pastry. Cut the excess edges of the pastry, leaving about 3 inches. Crimp the pastry edges down and fold the under the tenderloin. Place onto a parchment lined sheet tray and place into the oven until it reaches an internal temperature of 120 degrees (approx. 45 minutes). Remove from the oven, let cool for 5-10 minutes, slice, and serve with the Madeira sauce.

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