+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html)
+--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html)
+--- Thread: Greens and Black Eyes Anyone? (/thread-356.html)
- tandkvd - 01-01-2005
I ment to ask this yesturday.
Today we are having Collards, Black Eyed Peas and Bourban Beef Tenderloin.
Bourban Beef Tenderloin
From Paula Dean
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, leaves chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5-pound) beef tenderloin, silver connective tissue removed
Oil, to brush grill
Preheat grill or oven to 350 degrees F.
Prepare marinade by combining the bourbon, brown sugar, soy sauce,
cilantro, lemon juice, Worcestershire sauce, water, and thyme in a
bowl. Make sure the tenderloin has been cleaned and the tissues has
been removed. Fold the tail end of the beef back underneath itself
so that it is of uniform thickness and secure with butcher's string.
Place meat in a dish and pour marinade over meat, cover, and
refrigerate for approximately 8 to 12 hours turning meat over
several times.
When grill is ready, place meat on oiled surface and reserve the
liquid from the marinade. Cook over high heat with lid closed,
turning meat often and occasionally basting with the marinade. The
tenderloin will cook to rare in approximately 30 to 45 minutes.
Serve with horseradish cream on the side.
The tenderloin has been marinating since about 1 am.
I do like vinager with the greens, which I know will through off the wine a little.
Question is which wine:
Cab. - Merlot - Shiraz - Pinot Noir
- Innkeeper - 01-01-2005
Shiraz.
- Drew - 01-01-2005
Shiraz would be great or a single vineyard Gallo Cab which seem to always display hints of brown sugar would be nice. Be careful not to serve a "goopy" Oz Shiraz that would overpower the beef. Happy New Year tand.
Drew
- tandkvd - 01-01-2005
Thanks IK and Drew.
The only Shiraz I have on hand is d'Arenberg McLaren Vale 2001 The Footbolt. I did a quick search and found that Drew had favorable remarks on other vintages of this wine. I will give it a try. It was a Christmas gift from our oldest Daughter's boyfriend. They are the only ones I have been able to convert to wine drinkers, in our family.
Drew seems to have a similar taste profile to mine. I have went with several of your recomendations.
Thanks for the advice and Happy New Years and Prosperity to everyone.
[This message has been edited by tandkvd (edited 01-01-2005).]
- hotwine - 01-01-2005
Probably a bit late with this.... Found a TN from Sep 04 on the Simi Alexander Valley Cab ('01) that had beef with glazed carrots, in which the carrots were cooked with butter and brown sugar. The wine was right on.
The sugar is kind of a wild card, making a wine pairing uncertain as all get-out for me.
- tandkvd - 01-01-2005
Cab. was my first thought, but I was also wandering about the sugar in the marinade. The cabs I have on hand are: Rex Goliath, Shelton, and Villa Mt. Eden.
The meal is at 5 pm I may pop one of the Sheltons as well.
- tandkvd - 01-01-2005
Had both the Shiraz and Shelton Cab. The Shiraz was very good, maby a little "goopy" but did not overpower the meat. The Cab. was a good match as well.
Will definatly file that recipie for another special occasion.
My Daughters boyfriend liked the shiraz the best. But she liked the cab. I would say I liened more towards the shiraz.
After we had dinner all 8 of us played Taboo. I have never played this before but we played for about 3 hours. It was great fun. A good start to the new year with the family.
- joeyz6 - 01-01-2005
My initial thought was California Cab, something with a bit of vanillin (shouldn't be too hard to find, [img]http://www.wines.com/ubb2/smile.gif[/img]). Just for my own education, IK & Drew, what is it that led you to Shiraz? The cilantro?
- Drew - 01-02-2005
I like cab, syrah, shiraz and zin with beef and thought the shiraz would pair well given the soy component.
Drew
- chittychattykathy - 01-04-2005
I would do a domestic Shiraz/Syrah next time you try this dish...