A night in with our 2010 World's End 'If Six was Nine' Cabernet Sauvignon, Napa Valley...
This heart warming dish to pairs beautifully with our
2010 'If Six Was Nine' Cabernet Sauvignon
A brooding Cabernet full of green and black olive, velvety cassis and cinnamon spice, this is ready to enjoy now. A juicy red, it has resolved tannins and a lingering taste of tobacco. Power and finesse are here, along with smoky minerality and savory fruit. — V.B.
Beef Tenderloin with Celery Root Gratin
- One 2-pound celery root—peeled, quartered and sliced crosswise 1/8 inch thick
- Salt and freshly ground pepper
- Pinch of freshly grated nutmeg
- 1 cup heavy cream
- 5 tablespoons unsalted butter,
- 1 tablespoon cut into small pieces
- 1 tablespoon extra-virgin olive oil
- Four 6-ounce trimmed beef tenderloin steaks, about 2 inches thick
- 1/2 cup veal demiglace
- 4 rosemary sprigs, for garnish
1. Preheat the oven to 375°. Spread one-fourth of the celery root slices in a shallow 1-quart gratin dish. Season with salt, pepper and nutmeg. Repeat with the remaining celery root slices to create 4 layers; season between each layer. Pour the cream over the celery root and dot with the 1 tablespoon of butter pieces. Cover with foil and bake for 30 minutes. Remove the foil and bake for about 30 minutes longer, until browned on top and the celery root is tender when pierced with a knife. Let stand for 15 minutes. Leave the oven on.