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Hello Wine Lovers!
Lets get right down to it... this is a great value from Paso Robles California. Priced at $8.99 a bottle at The Wine Discount Center and at Binny's, you don't want to miss this one! Liberty School is part of the Hope Family of wines. The Hope family arrived in Paso Robles in 1978 and planted vineyards, as one of the pioneering families of this distinctive wine community, the Hope family is dedicated to sustainable farming and making wines that are delicious, affordable and memorable. Still family-owned and operated, Hope Family Wines now makes five individual brands: Liberty School, Treana, Candor, Troublemaker and Austin Hope. The 2009 Liberty School Cabernet Sauvignon offers up-front aromas of ripe red fruit, followed by rich berry flavors. Silky but firm tannins lead to excellent structure, while maintaining a soft approachability reflective of Paso Robles Cabernet. The wine has a ripe finish with good length and is much more sophisticated than it's modest price! Impress your friends, pour them a glass of this little number and watch their face light up! I found it to be a nice match to Barefoot Contessa's recipe for Beef Bourguignon that I made on Sunday. Open a bottle and start cooking!
Cheers!
J
1 3-pound filet of beef, trimmed
Kosher salt
Freshly ground black pepper
3 to 4 tablespoons good olive oil
1/4 pound bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine, such as Burgundy or Chianti
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 pound pearl onions, peeled
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 tablespoons unsalted butter at room temperature
2 tablespoons all-purpose flour
1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)
Look Inside
With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, sauté the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the filets from the pan and set aside on a platter.
In the same pan, sauté the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
Meanwhile, sauté the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season to taste and serve immediately.
Lets get right down to it... this is a great value from Paso Robles California. Priced at $8.99 a bottle at The Wine Discount Center and at Binny's, you don't want to miss this one! Liberty School is part of the Hope Family of wines. The Hope family arrived in Paso Robles in 1978 and planted vineyards, as one of the pioneering families of this distinctive wine community, the Hope family is dedicated to sustainable farming and making wines that are delicious, affordable and memorable. Still family-owned and operated, Hope Family Wines now makes five individual brands: Liberty School, Treana, Candor, Troublemaker and Austin Hope. The 2009 Liberty School Cabernet Sauvignon offers up-front aromas of ripe red fruit, followed by rich berry flavors. Silky but firm tannins lead to excellent structure, while maintaining a soft approachability reflective of Paso Robles Cabernet. The wine has a ripe finish with good length and is much more sophisticated than it's modest price! Impress your friends, pour them a glass of this little number and watch their face light up! I found it to be a nice match to Barefoot Contessa's recipe for Beef Bourguignon that I made on Sunday. Open a bottle and start cooking!
Cheers!
J
1 3-pound filet of beef, trimmed
Kosher salt
Freshly ground black pepper
3 to 4 tablespoons good olive oil
1/4 pound bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine, such as Burgundy or Chianti
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 pound pearl onions, peeled
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 tablespoons unsalted butter at room temperature
2 tablespoons all-purpose flour
1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)
Look Inside
With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, sauté the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the filets from the pan and set aside on a platter.
In the same pan, sauté the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
Meanwhile, sauté the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season to taste and serve immediately.
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