All Cabernet All the Time

The weekend beckons…which means you may be able to spend some quality time in the kitchen.

If you’re a Cabernet Sauvignon fan, you probably have discovered that Cabernet can be tricky to pair with food.

But not if the food is topped with a Cabernet sauce! That’s the pairing secret of this recipe, which yields 8 to 10 servings.



  • 2½-lb. beef tenderloin roast
  • 1/4
cup olive oil
  • Salt and pepper
  • 1 
large onion, chopped (1 cup)
  • 2 
stalks celery, chopped (1 cup)
  • 2 
medium carrots, chopped (1 cup)
  • 4 
cloves garlic, thinly sliced
  • 1 1/2 cups Cabernet Sauvignon
  • 1 1/2 
cups beef broth
  • 1/2-cup balsamic vinegar
  • 2 
bay leaves
  • 1 
tablespoon butter
  • 1/2-teaspoon fresh rosemary, snipped


  1. Arrange preheated coals around drip pan on grill for indirect cooking. Test for medium-high heat over drip pan.
  2. Lightly coat beef with 2 tablespoons of the olive oil, and season with salt and pepper.
  3. Insert a meat thermometer into the center, and grill indirectly on the rack of a covered grill for 1 hour, or until thermometer registers 145 degrees (for medium rare). Cover and let stand 15 minutes before slicing.
  4. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic, and cook and stir for about 10 minutes, or until vegetables are brown.
  5. Add wine, beef broth, balsamic vinegar and bay leaves. Simmer, uncovered, for 10 minutes. Strain, reserving the liquid.
  6. Discard solids and continue to boil the liquid gently, uncovered, for 25 to 30 minutes, or until reduced to ½ cup and slightly thickened.
  7. Stir butter and rosemary into the sauce. Season to taste with salt and pepper.
  8. Thinly slice the beef, and serve immediately with the sauce.
Posted in Food and Wine Pairings/Recipes
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