Perfect Pairings: Bogle Merlot, 2007, California, 324767

Beef Stroganoff

1 1/2 pounds beef tenderloin fillet
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consomme, available on soupaisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream, eyeball it
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions
Chopped parsley leaves, garnish
Thickly sliced pumpernickel bread, optional

1. Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.

2. Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.

3. Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.

4. Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.







					Beef Stroganoff 1 1/2 pounds beef tenderloin fillet Salt and pepper 3 tablespoons butter, divided 2 tablespoons all-purpose flour 2 cups beef consomme, available on soupaisle 2 teaspoons prepared Dijon style mustard 1/4 cup sour cream, eyeball it 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream 1/2 small onion, sliced 1/3 cup coarsely chopped cornichons 1 pound extra wide egg noodles, cooked to package directions Chopped parsley leaves, garnish Thickly sliced pumpernickel bread, optional 1. Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer. 2. Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper. 3. Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine. 4. Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.



	Bogle • Merlot • 324767 Grape: Merlot appearance - bright, clear color : deep purple aroma - strong flavors (smell + taste) sweetness - dry, with just a hint of sweetness acidity - round oak - cedar fruit - black cherries • plums earth - black pepper • cinnamon body - full additional notes - very drinkable and inexpensive merlot, good bargain				• In France, Merlot is thought of as an insurance grape. It ripens earlier than Cabernet Sauvignon, and should Fall weather turn sour, the Merlot that is already in the vats can still produce a good wine. It was California who thrust this grape into a starring role. In the 70's and 80's that star shown brightly. But a movie called Sideways changed all of that and the Merlot tide has definitely turned. But take heart Merlot lovers, a few California producers are making some beautiful Merlot varietals.