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Beef Wellington
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Serves 6-8
Total preparation time: 1 hour
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INGREDIENTS
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1 (3.5 lbs.) Tenderloin Roast*
Oil
Salt
Freshly ground black pepper
3/4 pound butter
1 pound flour
1/2 ounce salt
1 ounce sugar
2 egg yolks
3/4 cup water
Pate de foie gras
Truffles, diced
1 egg yolk
1/4 cup milk
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1999 Cabernet Sauvignon Napa
Producer: Atalon
Drink from: Jan. 2004 to Dec 2015,
Rating: 91
Market Price: $29.99
Tasting Notes:
The 5,000-case cuvee of 1999 Cabernet Sauvignon Napa is an outstanding value. It is reminiscent of a Pauillac such as Grand-Puy-Lacoste because of its body and sweet cassis fruit. The wine is pure, ripe, dense, and full-bodied, with loads of cedar and spice box characteristics. This terrific Cabernet will be at its finest between 2004-2015. |
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1999 Cabernet Sauvignon Hillside Reserve
Producer: Flora Springs
Drink from: Aug. 2002 to Dec. 2016
Rating: 92
Market Price: $89.99
Tasting Notes:
The superb 1999 Cabernet Sauvignon Hillside Reserve offers aromas of cedar, spice box, and pure, ripe, jammy cassis and cherry liqueur. It is full-bodied and concentrated, with sweet, surprisingly supple tannin, and a powerful, long finish. It will last for nearly two decades. Anticipated maturity: now-2016. |
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1999 Cabernet Sauvignon Hillside Select
Producer: Shafer Vineyards
Drink from: Dec. 2005 to Dec. 2025
Rating: 97
Market Price: $200.00
Tasting Notes:
The 1999 Cabernet Sauvignon Hillside Select is one of the finest wines of the vintage. The 14.9% alcohol is barely noticeable given the amazing concentration and intensity. A saturated opaque purple color is followed by scents of vanilla, blackberry liqueur, crushed minerals, and a hint of white flowers. There is stunning intensity, tremendous purity, full body, and a remarkable, seamless finish (amazing given the elevated, austere tannin). Give the 1999 another 2-3 years of cellaring, and enjoy it over the following two decades or longer. A brilliant effort!
There are 2,000 cases of this offering, which is aged for 32 months in 100% new French oak prior to bottling. It is head and shoulders above any other Cabernet Sauvignon from the Stags Leap appellation, combining an extraordinary elegance, delineation, and purity with a tremendously layered, thick opulence that coats the palate with exceptional purity as well as precision. Even in vintages such as 1998, this is a formidable offering. |
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*Try our Tenderloin Roast in USDA Prime, Natural Prime, or American Wagyu |
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DIRECTIONS
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1. Preheat oven to 450°F. Dry the roast on paper towels
and rub all sides lightly with oil. Season with salt
and pepper. Place in open baking pan and bake for 40
minutes.
2. Meanwhile, cut the butter into the flour along
with the salt and sugar. Mix the egg yolks with water
and add gradually to dry mixture. Gather dough together
and roll it out to a size that will encompass the
roast.
3. When the beef is ready, remove from pan and cover
with foie gras and a few diced truffles. Place beef
on top of dough and roll the dough around it so that
the roast is completely surrounded.
4. Combine 1 egg yolk with milk and brush on top
of the dough. As a decorative touch, the dough may
be scored lightly in a criss-cross pattern before
brushing with the egg and milk mixture. Place in oven
for 20 minutes or until the dough has become a golden
brown.
5. Let the meat rest for a few minutes before carving,
then transfer to a warmed serving platter.
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©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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