Create a Delicious Holiday Menu

MISSION, KS--(Marketwire - Nov 17, 2011) - (Family Features) You can host a fabulous holiday dinner party with a guaranteed-delicious menu like this one, crafted by Kendall-Jackson® and The Beef Checkoff.

Sweet and Savory Petite Steak Sandwiches set the party off on the right note. The first bite of the entrée, juicy Pistachio-Crusted Tenderloin with Cabernet Sauce, will have guests begging for the recipe. And for the perfect ending, offer Buttermilk Panna Cotta with Riesling Raisins.

Holiday Beef Roasts
--Tenderloin Roast: The most tender of all, this lean roast is available whole or as a smaller center-cut.
--Rib Roast: This showstopper is rich in flavor. Rib bones provide a natural roasting rack.
--Tri-Tip Roast: Also known as Bottom Sirloin Roast, this triangular roast is versatile and lean.

For more beef recipes and cooking tips visit www.BeefItsWhatsForDinner.com.

Wine Tasting Notes
--Kendall-Jackson® Vintner's Reserve® Cabernet Sauvignon features aromas of deep black cherry, blackberry and cassis with well-defined round tannins. These tannins balance out the richness of a roast or steak.
--Kendall-Jackson® Vintner's Reserve® Riesling is deliciously crisp with lots of fruit and subtle spice notes. Perfect with a dessert like panna cotta.

To learn more about Kendall-Jackson wines and recipes, visit www.KJ.com.

Pistachio-Crusted Tenderloin with Cabernet Sauce
Serve with Kendall-Jackson® Vintner's Reserve® Cabernet Sauvignon
Makes 8 to 12 servings

¼	cup salted, shelled pistachio nuts, chopped
1	tablespoon chopped fresh thyme
2	tablespoons Dijon-style mustard
1	center-cut beef tenderloin roast (about 2 to 3 pounds)
Cabernet Sauce:
1	tablespoon olive oil
4	ounces cremini or button mushrooms, sliced
¼	cup finely chopped shallots
½	teaspoon salt
1	cup reduced-sodium beef broth, divided
1	cup Kendall-Jackson Vintner's Reserve Cabernet Sauvignon
1	tablespoon cornstarch

Heat oven to 425°F. Combine nuts and thyme in small bowl. Spread mustard evenly over all surfaces of beef roast; press nut mixture evenly onto mustard.

Place roast in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.

Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Meanwhile, prepare cabernet sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms, shallots and salt; cook and stir 6 to 9 minutes or until mushrooms are browned. Add ¾ cup broth and wine to skillet; increase heat and bring to a boil; reduce heat slightly and cook 12 to 16 minutes or until liquid is reduced to 1 ½ cups. Combine remaining ¼ cup broth and cornstarch in small bowl. Whisk cornstarch mixture into wine mixture; bring to a boil. Cook 1 to 2 minutes or until sauce thickens, stirring frequently.

Carve roast into slices; season with salt, as desired. Serve with cabernet sauce.

Courtesy of The Beef Checkoff and Kendall-Jackson Winery

Sweet and Savory Petite Steak Sandwiches
Makes 12 petite sandwiches

1	pound beef top sirloin steak, cut 1 inch thick
1	tablespoon vegetable oil
1 ½	cups diced red onion
1 ½	cups balsamic vinegar
2	tablespoons sugar
½	teaspoon pepper
12	small dinner rolls, split, toasted
½	cup blue cheese crumbles
	Chives (optional)

Heat oil in large saucepan over medium heat. Add onions; cook and stir 2 to 3 minutes or until crisp-tender. Add vinegar and sugar; bring to a boil. Reduce heat; simmer 30 to 35 minutes or until reduced to about ¾ cup, stirring occasionally.

Meanwhile, press pepper evenly onto steak. Heat large nonstick skillet over medium heat. Place steak in skillet; cook 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve into thin slices.

Spread 1 tablespoon onion mixture on bottom half of rolls. Top evenly with beef, blue cheese and chives.

Courtesy of The Beef Checkoff

Buttermilk Panna Cotta with Riesling Raisins
Serve with Kendall-Jackson® Vintner's Reserve® Riesling
Makes 8 servings

3	sheets gelatin
2	cups cream
½	cup sugar
1	vanilla bean, split and scraped
2	cups buttermilk
2	cups Riesling
2	tablespoons honey
1	cup golden raisins
2	ounces pine nuts, toasted

In bowl, add gelatin sheets and cover with ice cold water. Allow to sit until softened.

In sauce pot, combine cream, sugar and vanilla bean. Bring to a simmer and remove from heat.

Squeeze out water from gelatin and add gelatin to cream mixture. Add buttermilk, stir to combine.

Strain and pour into 8 (4-ounce) ramekins. Let set at least 4 hours in the refrigerator.
In small pot, combine wine, honey and raisins. Bring to a simmer and cook 5 minutes. Remove raisins from liquid and reserve. Reduce liquid to ¼ cup. Allow to cool and combine with raisins.

Top each panna cotta with 2 tablespoons of raisin mixture and sprinkle with ½ tablespoon pine nuts.

Courtesy of Kendall-Jackson Winery

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