"Very supple in texture and full bodied, this is a rich, balanced Petite Sirah that is smooth and long on the finish...excellent value."
-Ronn Wiegand, Restaurant Wine ⭐ ⭐ ⭐ ⭐
About Ronn Wiegand & Restaurant Wine:
For over 30 years, Ronn Wiegand has sourced and tasted the world’s best wines. He was the first person in the world to hold the Master of Wine and Master Sommelier wine titles.
Restaurant Wine is considered one of the world's leading wine newsletters for the restaurant and hospitality and industry, and offers exclusive wine recommendations, restaurant industry profiles, wine training tips, wine service suggestions, and wine trend commentary for cutting-edge restaurateurs, distributors, importers and exporters, wineries, wine shops and discriminating wine drinkers.
Hosting a Friday the 13th dinner party? This Herb & Coffee-Crusted Beef Tenderloin is simple to prepare but will impress your guests. It’s the perfect pairing with a glass (or two!) of Stokes’ special tonic…
1 center-cut beef tenderloin (approx. 4 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons coffee beans, finely ground
2 tablespoons black peppercorns, coarsely ground
1 ½ teaspoons smoked paprika
1 ½ tablespoons Dijon mustard
3 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh tarragon, finely chopped
2 tablespoons fresh rosemary, finely chopped
Season beef with salt and pepper and set out, loosely covered, 1 hour prior to cooking. Preheat the oven to 425°F. Create a marinade paste by mixing the coffee and pepper with the mustard, garlic, and 1 tablespoon of the olive oil. Heat the remaining 2 tablespoons extra-virgin olive oil in an oven-proof skillet over high heat. Add the beef and sear on all sides, about 8 minutes.
Coat the beef with the marinade and herbs. Place the skillet into the oven and roast until the beef is medium-rare.
Tent the roast loosely with foil and let it rest for 15 – 20 minutes before serving.