Beef Tenderloin & Asparagus

Winemaker António Maçanita, who is visiting Rhode Island from Portugal to promote his new line of wines, joined The Rhode Show in the kitchen to demonstrate some recipes for pairings with SEXY wine.

Beef Tenderloin - Red Pairing
Shopping List:
Whole filet of beef tenderloin (trimmed & sealed in heavy plastic)
Kosher Salt
Fresh Pepper corns
Horseradish sauce
Extra Virgin Olive Oil
French Baguette
Unsalted butter

Directions:
Soften a stick of unsalted butter.
Leave beef filet out for a least two hours, still completely sealed in plastic.
Preheat oven to 500 degrees.
Be sure your oven is clean.
Wrap half sheet pan in foil wrap and cut enough foil to seal up filet after it comes out of the oven.
Pat dry filet completely with paper towels.
Rub butter all over filet.
Sprinkle a heavy dose of Kosher salt and fresh cracked pepper over entire filet.
Tuck the short part under the filet when you place it on the pan.
Roast in oven for 30 minutes for medium rare.
Do not open the oven until 30 minutes has passed.
Remove from oven. Do not remove from pan. Cover tightly with foil and let rest for at least 30 minutes.
Slice beef into small bite size pieces.
Take a small french baguette slice thin, brush extra virgin olive oil on pieces lightly salt & pepper.
Place beef on the toast.
Scoop a dollop of horseradish sauce and place on beef.
Enjoy.

Asparagus Wrapped Prosciutto - Rose Pairing
Shopping List:
Asparagus (not too thick)
Prosciutto di Parma
Kosher Salt
Fresh Pepper corns

Directions:
Buy enough thinly sliced Prosciutto di Parma for the number of asparagus.
Rinse and cut the asparagus to the same length. Be sure to get the woody part off.
In a large, large pot, bring water to boil, leaving enough room for the asparagus.
When the water is boiling, salt heavily with Kosher salt, about ½ cup.
Leave asparagus in for about 1 to 1 ½ minutes.
Remove and immediately immerse into a big bowl of ice water.
Gently move the asparagus around until icy cold.
Remove and dry on paper towel.
Wrap each piece with a piece of Prosciutto.
You may garnish with coarsely ground black pepper.
Serve chilled.
Enjoy.

About SEXY Red:
· A fusion wine blending leading Portuguese and French varietals to produce a delicious red that is young, warm, fruity and medium-bodied.
· Vineyards Location: Alentejo - Southern Portugal
· Grape Varieties: 40% Touriga Nacional, 25%, Syrah, 25% Aragonez, 10% Cabernet Sauvignon
· Winemaker's notes: Deep ruby-violet color with an intense aroma of dark woodland fruits; undertones of toast and caramel from French oak. Concentrated, with full-bodied ripe tannins and great fruit intensity.
· Food Pairing: Enjoy with well-flavored dishes of either red or more elaborately prepared white meats. A wine that can accompany both traditional and modern cuisine.

About SEXY Rose:
· A gourmet rosé that is a fusion of leading Portuguese and French varietals that produce a wine with considerable depth and complexity.
· Vineyards Location: Alentejo - Southern Portugal
· Grape Varieties: Touriga Nacional (40%) Aragonez (40%) and Syrah (20%)
· Winemaker's notes: Clear ruby-cherry colour. The strawberry fragrance of Aragonez combines with the floral notes of Touriga Nacional while the Syrah gives characteristic delicious juicy red fruit. The creamy texture on the palate and a sensation of sweetness is perfectly balanced with a refreshing level of acidity.
· Food Pairing: Well matched to a range of lighter dishes such as seafood, pork and chicken. Surprisingly successful with more strongly flavored Indian, Thai and Japanese cuisines that are enhanced by a wine that combines a medium-body, notable fruitiness and considerable freshness.