"Serious Wine for Non-Serious People"

White Wines:   Chardonnay       Riesling     Carlos       Magnolia       Muscat  
Red Wines:   Cabernet Sauvignon      Merlot      Noble      Noble Evening Pleasure  
Fruit Wines:   Blackberry       Peach        Strawberry  
Port Style Wines:   Red Velvet       Frost Velvet     Blueberry Velvet  
Blush Wines:   White Syrah       White Noble      Autumn Blush  









This wine has depth and richness. Black cheery and currant overtones with a spice and light pepper finish. Bold and spicy with almost 9 months in oak.
  Retail Cost: $15.99  

Best Paired With:
This full bodied wine is perfect with that thick steak, roasted red potatoes, and grilled asparagus or any other accompanying seasoned grilled meats. A true favorite.

The Vineyard's  "Healthy Living with Wine"  Menu Idea . . . .  Cabernet Sauvignon


Beef Tenderloin Rolled with Spring Spinach

Nothing is said to go better with a full bodied

Cabernet Sauvignon than beef tenderloin. This slow roasted

recipe is a good focus on a enjoyable evening.

Served well with sweet potatoes and asparagus on

the side, this is a great evening to enjoy. Cheers~ 




Preparation and Design

1 whole beef tenderloin, 6 to 8 pounds
10 cups young spinach greens
10 tablespoons extra virgin olive oil
4 clove garlic, minced

1 red pepper
4 tablespoon balsamic vinegar
pinch of crushed red pepper flakes
sea salt and fresh black pepper
1 tablespoon unsalted butter


Place the tenderloin on a work surface and make a cut all

the way down one side of the tenderloin, approximately 1/2-inch deep.

 With a knife, then follow the cut in a spiral manner to create a flat piece.

 Pound the tenderloin very lightly to create the flat service so that it

is the same thickness all over

Wash the spinach. Heat 1 tablespoon of the olive oil in pan. Sauté the

garlic, red pepper, and add spinach. Add the balsamic vinegar and crushed

red pepper flakes. Continue to cook for 1 to 2 minutes and add sea

salt and fresh black pepper as wanted.


Spread the spinach garlic evenly over the tenderloin, leaving a 1/2" –inch

border around all edge.  Roll the tenderloin together and tie at 1-inch

intervals with kitchen string. Cover with olive oil and season the outside

with sea salt and black pepper.


Preheat an oven to 400°F. Place the beef in a roasting pan, slightly

covered in olive oil, and roast in the oven until an instant read

thermometer registers 140°F when inserted into the center of the

tenderloin.  Remove from the oven and let rest 15-20 minutes.

To serve, remove the strings and slice the tenderloin into 1/2-inch slices.

Garnish with balsamic vinaigrette.