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Reese Vintage Cooking Wines offer a convenient way to add a special touch to a wide variety of dishes. They add richness and depth to sauces, stews, casseroles and soups. They are excellent choice for deglazing pan juices, sautéing meats and poultry or added flavor to poached foods.
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Features/
Flavors: |
-Seven Varieties Available:
-Sherry
-Sauterne
-White
-Marsala
-Red
-Chablis
-Burgundy
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| Recipe: |
Tenderloin of Beef in a Vinaigrette Sauce
4 beef tenderloin fillets
4 shallots, minced
2 teaspoons thyme
1 teaspoon oregano
Salt and pepper to taste
1/3 cup Monari Federzoni Balsamic Vinegar
3 tablespoons honey
2/3 cup Reese Burgundy Cooking Wine
1 1/2 tablespoons tomato paste
1 teaspoon cornstarch
1 tablespoon water
In a bowl mix shallots, thyme, oregano, salt, pepper, balsamic vinegar, honey, burgundy cooking wine and tomato paste. Stir well until blended. Place fillets in shallow pan and pour marinade over beef. Cover and refrigerate 2 hours. Preheat broiler. Place fillets in a broiler pan. Broil 3 - 5 minutes per side. Strain marinade into a sauce pan. Bring to a boil and cook on high 5 minutes. In a small bowl blend cornstarch with 1 tablespoon of water. Stir cornstarch root mixture into sauce and cook until thickened. Place fillets on serving platter. Pour over fillets
Serves 4. |
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