Suendero Pairings Beef Bourguignon
- 20 oz Beef tenderloin tails - in 1 inch cubes
- 6 Strips applewood smoked bacon - crisp & chopped
- 1 cup Fresh pearl onions - peeled
- 12 Baby Portabella mushrooms - quartered
- 1 cup Red wine
- 1 cup Veal stock
- 1 tbsp Butter
- salt and pepper to taste
In a large skillet over medium-high heat, add the tenderloin. Season with salt and pepper. Sauté for about three minutes. Add the bacon, pearl onions and mushrooms, sauté four four to five minutes. Add red wine and let simmer for five minutes. Add veal stock, butter and salt and pepper to taste. Simmer until butter is melted. Serve hot with mashed potatoes.
Limited Estate Collection
Suen•de•ro [swen-dé-ro] n. derived from “Sueño Sendero” or the “Dream Path”
The name Suendero celebrates the wine’s origins amid the magical terrain of Adelaida Springs Ranch in the rugged coastal mountains west of Paso Robles. Here, at an elevation of 1,700 feet and just 12 miles from the Pacific Ocean, the ranch’s small vineyard is planted in calcareous soils, resulting from uplifted ancient sea beds. These hillside soils, combined with reliable marine breezes, enable us to craft a nuanced Meritage of depth and balance that mirrors the evenness and elegance of a modern-style blend.