2022 Rainforest Red + Beef Tenderloin with Peppercorn Marsala Sauce

Our 2022 Rainforest Red is the second release of our signature Bordeaux-style blend, crafted to celebrate the diversity of Washington vineyards. The 2022 cuvée blends Carménère (28%), Cabernet Franc (28%), and Cabernet Sauvignon (46%). Carménère contributes spice and savory depth, Cabernet Franc adds an herbal lift and red fruit, and Cabernet Sauvignon provides richness and concentration.

Aromas of dill, cedar, olive, coconut, and black pepper lead into flavors of ripe black cherry and subtle spice. The palate is balanced and expressive, with a lingering finish and structure that promises graceful aging for 3–5 years—a seamless reflection of thoughtful blending and Washington terroir.

We paired this wine with Beef Tenderloin with Peppercorn Marsala Sauce.

Ingredients

2 6-oz beef tenderloin medallions

1/2 Tsp salt

1 Tbs vegetable oil

1 Tbs butter

2 Tbs onions, chopped

1 Tbs black peppercorns, crushed

1/2 Cup sweet Marsala wine

1/2 Cup chicken stock

1/4 Cup heavy cream

1 Tbs parsley, chopped

Preparation

Season beef medallions with salt on both sides.

In a large frying pan, heat the vegetable oil. On high heat, sear the beef on both sides until slightly undercooked. Remove from the pan and keep warm.

Using the same pan, add the butter, onions, and black peppercorns, and cook for about 30 seconds, until the onions become translucent.

On high heat, deglaze the pan with the Marsala and chicken stock and reduce by half. Add the heavy cream and continue reducing until the desired consistency is obtained.

Place the beef back into the pan and heat until warm.

Transfer the beef to plates. Add the parsley to the sauce and drizzle it over the dish to serve.

This recipe is from a cooking class Jo attended at Kaspars forever ago!