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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.

Recipes

Plank-Roasted Beef Medallions with Rosemary Sauce

Bill Cooper

  • 6 beef tenderloin medallions (approx. 5 oz. each)

    Marinade:

  • 1 c. olive oil

  • 1⁄2 c. dry red wine

  • 1 Tbsp. garlic, finely chopped

  • 2 tsp. Dijon mustard

  • 1 tsp. dried rosemary, crushed

  • 1 tsp. salt

  • 1⁄2 tsp. freshly ground pepper

Sauce:

  • 2 c. beef broth

  • 1 sprig fresh rosemary

  • 2 tsp. finely chopped garlic

  • 1⁄4 c. dry red wine

  • 2 tsp. cornstarch, dissolved in 1 Tbsp.

  • water

  • Salt and freshly ground pepper to taste

Soak a cedar roasting plank. Mix marinade ingredients in large Ziploc. Add the beef; turn to coat. Refrigerate for 1 hour. Heat oven and plank to 350 degrees. Remove beef from marinade; arrange in center of heated plank. Roast 20-25 minutes until desired doneness or internal temperature reaches 160 degrees.

Prepare sauce in a medium-size saucepan. Combine beef broth, fresh rosemary, garlic and wine; bring to a boil, then reduce heat to low. Partially cover and cook 20 minutes. Bring sauce back to a boil; whisk in dissolved cornstarch and cook until slightly thickened. Salt and pepper to taste. Strain through a fine mesh sieve. Spoon sauce over tenderloin when plated and garnish with fresh rosemary to serve.

Reprinted by permission: “Savory Flavors with Wood” - www.naturescuisine.com (out of print)

Accompany with Cooper-Garrod Merlot