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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

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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: Beef

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

Sauce “Marchand de Vins”

Bill Cooper

  • 1 Tbsp. butter

  • 3 Tbsp. minced shallots

  • 1 c. red wine

  • 1 tsp. flour

  • ½ c. beef stock, warmed

  • 2 Tbsp. minced parsley

  • 1 Tbsp. butter

  • ½ tsp. lemon juice

  • Salt and pepper to taste

This sauce graces a well-browned cut of beef, such as rib-eye steaks. Brown the meat to desired doneness in a sauté pan; remove to a plate and tent with foil to keep warm. Pour the cooking fat out of the pan. Melt 1 Tbsp. butter in pan and cook shallots, stirring, about 2 minutes until softened. Add wine and cook over high heat until reduced by 2/3. Whisk flour into warmed beef stock; add to reduced pan mixture, stirring to cook down again. When reduced and thickened, remove from heat. Whisk in 1 more Tbsp. butter to thicken. Add parsley and lemon juice; salt and pepper to taste. Serve over prepared steaks.

Accompany with Cooper-Garrod Cabernet Sauvignon

Wine Braised Short Ribs

Bill Cooper

Serves 4

  • 2 Tbsp. vegetable oil

  • 2 1⁄2 lbs. boneless short ribs

  • Flour for dredging

  • Salt and pepper

  • 2 Tbsp. unsalted butter

  • 1 onion, finely chopped

  • 1 carrot, finely chopped

  • 1 celery rib, finely chopped

  • 2 Tbsp. tomato paste

  • 2 Tbsp. flour

  • 750 ml. dry red wine

  • 2 c. chicken stock

Preheat oven to 300 degrees; place rack in lower third. Salt and pepper meat. Dredge in flour; shake off excess. Heat oil in 5-quart Dutch oven and brown meat. Remove; discard cooking oil. Melt butter in Dutch oven. Add onion, carrot, and celery. Cook until lightly browned, stirring frequently. Add tomato paste, then 2 Tbsp. flour; cook 1 minute, stirring. Add wine and chicken stock, stirring to loosen browned bits. Return meat to Dutch oven; stir to cover in liquid. Cover and braise in oven 2 to 2 1⁄2 hours, turning meat twice, until tender. Remove meat and tent with foil to keep warm. Strain solids from sauce; skim off fat. Return liquid to Dutch oven; boil until reduced to 2 cups. Return meat to sauce and simmer until heated through.

Accompany with Cooper-Garrod Cabernet Sauvignon

Skewered Beef and Red Onions

Bill Cooper

Serves 4-6

  • 2 lbs. top sirloin, cut into

  • 2-inch cubes

  • 4 Tbsp. olive oil

  • 1 Tbsp. ground cumin

  • 2 red onions, cut into eighths

Toss beef cubes with olive oil in a large bowl. Sprinkle with ground cumin and mix well to coat. Let marinate at room temperature 45 minutes. Alternate beef cubes and red onion wedges onto grilling skewers. (If using wooden skewers, soak 30 minutes prior to this step.) Brush prepared skewers with oil mixture left in bowl. Grill over hot coals, turning occasionally, until well browned and done, about 10-15 minutes.

Accompany with Cooper-Garrod Syrah

Tirolean Cordon Bleu

Bill Cooper

Serves 4

  • 1 1/2 lbs top sirloin steak

  • 1 garlic clove, halved

  • 1/4 tsp. each: marjoram, salt, and freshly ground pepper

  • 8 thin slices Black Forest ham

  • 6 oz Gruyere, thinly sliced

  • 2 Tbsp. unsalted butter

  • 2 Tbsp. chopped parsley

  • 1/2 cup red wine

  • 1/4 cup beef stock

Cut meat into 4 serving pieces and make a pocket slit in each. Rub cut side of garlic over steaks; rub with the mixed spices. Insert a slice of ham and several slices of cheese into the pocket. Melt butter in a large sauté pan over medium heat; brown the steaks nicely on the first side, turn and repeat on the second side. Place several slices of cheese atop the steaks, top with a slice of ham. Carefully flip the steaks and cook until ham is browned and cheese melted. Remove to warmed platter, ham side up, and tent with foil. Deglaze the pan with wine, scraping up any browned bits. Add beef stock and reduce by half. To serve, sprinkle steaks with parsley and spoon sauce over.

Accompany with Cooper-Garrod Test Pilot F-86 Sabre Jet

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

Beef Medallions with Sun-Dried Tomato Bernaise

Bill Cooper

Serves 4

  • 1⁄4 c. white wine vinegar

  • 1⁄4 c. vermouth

  • 1 Tbsp. minced shallots

  • 1⁄2 tsp. tarragon

  • Salt and pepper

  • 1 Tbsp. sun-dried tomatoes, chopped

  • 3 egg yolks

  • 4 oz. butter, melted

  • 3 Tbsp. tomato paste

  • 1 1⁄2 lbs. beef tenderloin

  • 2 Tbsp. butter

For the Bernaise: combine vinegar, vermouth, shallots, tarragon, salt and pepper in small sauce

pan. Reduce over medium heat to about 2 Tbsp. liquid. Set aside. Whirl egg yolks at high speed in

a blender about 1 minute. With machine running, pour in reduction; add tomatoes. Still running,

slowly pour in melted butter. Incorporate tomato paste last for smooth mixture. Season to taste.

For the Beef: slice tenderloin into 8 pieces, about 1” thick. Season to taste. Melt 2 Tbsp. butter in

sauté pan until foaming. Add beef medallions and brown both sides over high heat. Plate two medal-

lions for each serving, spooning Bernaise over and garnishing with sun-dried tomato as desired.

Accompany with Cooper-Garrod Cabernet Sauvignon

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

Beer Balls

Bill Cooper

Serves 6-8

Meatballs:

  • 1 lb. ground beef

  • 1 small onion, finely chopped

  • 1 egg ½ cup bread crumbs

  • Salt and freshly-ground pepper

Sauce:

  • 1 cup catsup

  • 1 cup beer

  • 3 tablespoons sugar

  • 3 tablespoons vinegar

  • 3 tablespoons Worcestershire

  • Salt and pepper

Combine meatball ingredients.  Shape into miniature meatballs and brown in a small amount of shortening.  Drain on paper towels. Boil sauce ingredients for 10 minutes. Pour over meatballs and simmer 3 hours. Serve hot. It’s easy to make up a multiple batch. Freeze meatballs and sauce in separate containers.  Take out only what you might need and simmer at that time.

The recipe is from A Cooking Affaire, Butcher Block Press, PO Box 6, Medicine Lodge, KS67104.

Serve with Cooper-Garrod Cabernets

London Broil Marinade

Bill Cooper

Serves 6-8

  • 1/4 cup salad oil

  • 1/4 cup bourbon

  • 1/4 teaspoon garlic powder

  • 1 tablespoon soy sauce

  • 1 tablespoon Worcestershire sauce

  • 1/4 teaspoon ground pepper

  • 1 London broil, about 2 lbs.

Whisk together marinade ingredients. Pour over London broil and refrigerate overnight, turning occasionally.  Drain before grilling or broiling meat, about 7 minutes on first side and 5 minutes on second for medium rare.  Cooking times will vary based on meat thickness and heat source.

Accompany with Cooper-Garrod Cabernet Sauvignon