Roast Beef Tenderloin with Garlic, Rosemary with Riesling with Habaneros Jelly
- Thinly slice garlic, then mash into a paste using the side of a chef’s knife. Scatter rosemary leaves over garlic; finely chop and mix into garlic. Slice tenderloin in half crosswise to create 2 smaller roasts. Season generously with salt and pepper; rub with garlic-rosemary paste. If your butcher didn’t already tie the roast for you, this is the time to do it: Place tenderloin onto lengths of precut kitchen twine spaced about 1" apart and tie closed snugly. Place on a rimmed baking sheet and chill uncovered 12 hours.
- Let tenderloin sit at room temperature at least 1 hour and up to 2 hours before cooking.
- Preheat oven to 250°. Heat oil in a large ovenproof skillet over medium-high. Add tenderloin and cook, turning occasionally, until well browned all over, 8–10 minutes. Transfer skillet to oven and roast tenderloin, turning every 10 minutes or so, until an instant-read thermometer inserted into the thickest part registers 120°, 25–30 minutes. Transfer tenderloin to a cutting board and let rest 15 minutes before removing kitchen twine and slicing. Reserve skillet.
- Meanwhile, mix yogurt, sour cream, horseradish, and lemon zest in a small bowl to combine; season with salt and pepper.
- Cook butter, Jelly and rosemary sprigs in reserved skillet over medium heat, scraping up browned bi ts on the bottom, until butter is melted and very fragrant, about 4 minutes. Transfer sliced tenderloin to a platter; drizzle with rosemary-infused butter and sprinkle with sea salt. Serve with horseradish yogurt.
- Do Ahead: Tenderloin can be seasoned and chilled 2 days ahead; wrap in plastic wrap after 12 hours. Horseradish yogurt can be made 1 day ahead; cover and chill.
- 2 garlic cloves
- 2 tablespoons rosemary leaves, plus sprigs
- 1 4-pound trimmed center-cut beef tenderloin
- Kosher salt, freshly ground pepper
- 1 tablespoon vegetable oil
- 1 cup plain whole-milk Greek yogurt
- ⅓ cup sour cream
- 2 tablespoons prepared horseradish
- ½ teaspoon finely grated lemon zest
- 3 tablespoons unsalted butter
- 3 tablespoons of Uncle Ed's Riesling with Habaneros Jelly
- Flaky sea salt (for serving)
STICKY PINOT GRIGIO WITH HABANERO AND CURRY CHICKEN WINGS
These sweet and sticky honey garlic chicken wings are the best ever. Even though they're baked, not fried, they're super crispy. You will love them!RECIPE PREPARATION
- Preheat the oven to 400 degrees. Line a baking tray with parchment paper.
- Place the chicken wings in a large bowl and toss them with the 1 teaspoon of sesame oil, sea salt, and pepper. Place them on the prepared baking tray and put them in the oven for 35-40 minutes, or until they are crispy.
- While the chicken wings are baking, make the glaze. Add all the glaze ingredients to a small frying pan over medium-high heat. Boil rapidly for 3-4 minutes, or until the glaze has reduced to 1/3 cup. Remove from the heat.
- Once the chicken wings are crispy remove them from the oven and toss them with the glaze. Sprinkle some cilantro and toasted sesame seeds over top and serve immediately.
- 2 lb. chicken wings
- 1 teaspoon sesame oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- Cilantro and sesame seeds, for garnish
- 1/3 cup honey
- 1/4 cup of Uncle Ed's Pinot Grigio with Habanero and Curry.
- 2 tablespoons soy sauce (or sub coco aminos for paleo)
- 1 tablespoon finely grated ginger
- 2 large garlic cloves, very finely minced
- 1/2 teaspoon sesame oil
- 1/8-1/4 teaspoon chili flakes
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