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Without a Care
A Blog By Far Niente
Napa Valley-Inspired Roasted Tenderloin and Cabernet
by Far Niente | 2020 | 1:37 pm
This Beef Tenderloin with Roasted Sweet Potatoes is a dreamy recipe to cook with your favorite culinary partner in crime. Inspired by the golden blooms of mustard sprouting up between our vineyard rows, Far Niente Chef Sarah Walz encased the tenderloin with toasted mustard seed to give it a Napa Valley twist. Slice it thin; top with our classic red wine shallot sauce. Then fill your glasses with the luscious, briary fruit flavors and cocoa-spice accents of our Bella Union Cabernet Sauvignon and let the evening unfold.
Mustard Seed & Coriander Rubbed Beef Tenderloin Filet with Roasted Sweet Potatoes
Wine Pairing: Bella Union Cabernet Sauvignon, Napa Valley
1 Center-cut Wagyu beef tenderloin, 20 ounces (1 ¼ pounds)
2 Teaspoons whole mustard seed
2 Teaspoons whole coriander seed
1 Teaspoon whole black peppercorns
½ Teaspoon kosher salt
2 Tablespoons grapeseed oil
Shallot-Red Wine Sauce:
2 Teaspoons grapeseed oil
1 Shallot, finely chopped
1 Cup Bella Union Cabernet Sauvignon
½ Cup Spanish sherry vinegar
2 Cups beef or chicken stock
2 Tablespoons butter
Salt and fresh ground pepper
Roasted Sweet Potatoes:
2 Cups sweet potatoes, peeled and cubed (note: leaving the skin on works, too!)
2 Tablespoons coconut oil
For the Tenderloin:
Preheat oven to 375°F.
Remove tenderloin from refrigerator and bring to room temperature, roughly 20 minutes. Gently pat tenderloin with a paper towel to remove any moisture. Toast mustard seed, coriander, and black peppercorns in a dry sauté pan for just under a minute. Allow to cool, then use a mortar and pestle to grind them together until smooth. No mortar and pestle? No problem. A coffee grinder works, too! Season tenderloin with kosher salt, then rub the mustard seed mixture into the tenderloin, coating both sides.
Heat two tablespoons grapeseed oil on medium-high until shimmering in your cast iron skillet or favorite stainless-steel pan. Add tenderloin and brown on all sides, approximately three and a half minutes on each side. Transfer to oven in the skillet and roast for 15 to 20 minutes, until your meat thermometer reads 125°F. Cook for an additional five minutes if you prefer your beef medium rather than medium-rare. Remove tenderloin from oven. Allow to rest for five to 10 minutes before slicing it thin, about a ½ inch per slice.
For the Shallot-Red Wine Sauce:
Heat a small saucepan on medium, then add two teaspoons of grapeseed oil. Add shallots and sweat for two minutes or until translucent. Add red wine and reduce until almost dry. Add sherry vinegar and reduce approximately three minutes until au sec, or nearly dry. Stir in beef stock and reduce by ¾, three more minutes, before whisking in two tablespoons of butter. Season with a pinch of salt and fresh ground pepper. Taste and adjust seasoning. Set aside.
For the sweet potatoes:
Preheat oven to 350 °F.
Toss cubed sweet potatoes into a bowl along with coconut oil, a generous sprinkle of kosher salt and a pinch of Piment d’Espelette. Cayenne, chili powder, and even nutmeg with a sprinkle of brown sugar are all great Piment d’Espelette alternatives, should you want to mix it up! Line a sheet pan with parchment, spread seasoned sweet potatoes evenly across the pan and roast for 20 to 30 minutes. The exterior should be crisp and lightly caramelized, and the interior soft and tender.
Re-heat your shallot-wine sauce in a small saucepan.
On warmed plates, place tenderloin slices and a scoop of sweet potatoes. Generously drizzle shallot-wine sauce over the beef, uncork a bottle of Bella Union Cabernet Sauvignon and allow the flavors to unfold on the palate. Cheers!