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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

Filtering by Tag: Filet

Filet with Merlot Reduction

Bill Cooper

Serves 2

  • 1/2 c. beef broth

  • 1/4 c. Cooper-Garrod

  • Merlot

  • 1 Tbsp seedless raspberry jam

  • 1/4 tsp. freshly ground pepper

  • 2 slices bacon

  • 2 beef filets

In a sauce pan over high heat, whisk together broth, Merlot, jam, and pepper. Bring to a boil and reduce to about 1/3 cup. Meanwhile, wrap one slice of bacon around the side of each filet, securing with a toothpick as necessary. Preheat a skillet and sear the bacon sides; continue with the top and bottom of the filet, about 3-4 minutes per side, or longer for desired doneness. Put steaks on warmed plates and spoon sauce over to serve. Salt and pepper to taste.

Accompany with Cooper-Garrod Merlot

Filet avec Béarnaise

Bill Cooper

  • 4 pieces filet mignon

  • 1-2 cloves garlic

  • 1 Tbsp. butter + 1 Tbsp. olive oil

  • 2 Tbsp. minced shallot

  • 1 tsp. tarragon

  • 2 Tbsp. red wine vinegar

  • 1 egg

  • 1 tsp. Dijon mustard

  • 1 Tbsp. lemon juice

  • 1 c. melted butter, still warm

Cut garlic in half and rub cut side over filets. Melt 1 Tbsp. butter with olive oil in skillet over medium high heat. Cook filets to desired doneness, 3-4 minutes per side. Meanwhile for béarnaise, combine shallot, tarragon, and vinegar in small saucepan; cook over medium heat, stirring often, until liquid is almost evaporated. Transfer to blender; add egg, Dijon, and lemon juice. Whirl to mix well before adding melted butter, a few drops at a time to begin, then a thin steady stream. To serve, place filet on plate and spoon béarnaise sauce over.

Accompany with Cooper-Garrod Cabernet Sauvignon