Recipe courtesy Fabrizio Schenardi, executive chef, Four Seasons Resort Orlando, Orlando, Florida
There’s a reason this bold red wine is a favorite of the food world. Cabernet Sauvignon’s versatile nature allows it to pair with many dishes, especially this one with its tangy arugula, roasted tenderloin and robust Parmigiano-Reggiano.
Why it works: While a Cabernet may not be the obvious choice for a salad, the spicy greens at the base of this salad can keep pace with even fuller bodied reds, not to mention the roast tenderloin and sharp cheese. Herbaceous Chilean Cabernets with softer tannins will complement the meat and the spicy greens and work well with the lemon and vinegar dressing.
Published: January 12, 2019
Preheat oven to 350°F. Whisk vinegar, olive oil, rosemary and thyme in small bowl to make marinade. Place beef on platter. Spoon marinade over meat, turning to coat completely. Let stand 2 hours.
Sprinkle meat all over with salt and pepper. Heat canola oil in heavy, large ovenproof skillet over high heat. Add beef and brown on all sides, about 5 minutes. Transfer skillet to oven. Cook beef to desired doneness, about 30 minutes for rare. Transfer beef to platter. Let rest 10 minutes.
In a small bowl, toss arugula and radicchio. Slice beef thinly and divide among 4 plates. Drizzle any juices from platter over beef. Sprinkle with salt. Top with arugula and radicchio. Squeeze lemon over, then drizzle with olive oil and vinegar. Sprinkle with salt and pepper. Top with cheese and serve. Serves 4.
Errazuriz 2016 Max Reserva Cabernet Sauvignon (Aconcagua Valley); $21, 90 points. Spicy berry-fruit aromas are friendly, with oak poking through. Racy acidity makes this lively at the edges, but there’s healthy fruit in the middle. Flavors of boysenberry, cola and allspice finish light, which is fitting for this cool, rainy, challenging vintage. Vintus LLC. —Michael Schachner