Slow-Roasted Beef Tenderloin with Pomegranate Chermoula Sauce

Slow-Roasted Beef Tenderloin with Pomegranate Chermoula Sauce makes an impressive centrepiece at Thanksgiving. Serve with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves Serves 8 / Makes 1 cup (250 ml) Pomegranate Chermoula Sauce
BEEF TENDERLOIN
3 lbs (1.4 kg) centre-cut beef tenderloin
kosher salt and freshly ground black pepper, to taste
grapeseed oil Pomegranate Chermoula Sauce, to serve, make ahead, recipe follows
POMEGRANATE CHERMOULA SAUCE
1 cup (250 ml) packed fresh flat-leaf parsley leaves and tender stems
1 cup (250 ml) packed fresh cilantro leaves and tender stems
1 clove garlic, chopped
1 tsp (5 ml) ground coriander
1 tsp (5 ml) red pepper chili flakes
½ tsp (2.5 ml) ground ginger
1 lemon, zest and juice
2 tbsp (30 ml) pomegranate molasses
¾ cup (180 ml) extra-virgin olive oil
kosher salt, to taste
¼ cup (60 ml) pomegranate arils

Instructions

  1. To make the slow-roasted beef tenderloin, the day before you want to serve this dish, start preparing beef. Trim off any silverskin and discard, then generously sprinkle beef all over with salt and pepper. Truss tenderloin by tying pieces of kitchen twine all down tenderloin in 1-in (2.5 cm) intervals.
  2. Line a rimmed baking sheet with parchment and top with an ovenproof rack. Place tenderloin on rack and refrigerate, uncovered, for a minimum of 4 hours and up to overnight.
  3. When ready to cook tenderloin, position 1 oven rack in middle of oven and a second oven rack about 6-in (15 cm) away from broiler. Preheat oven to 225 F (110 C).
  4. While oven preheats, remove tenderloin from refrigerator and let sit at room temperature.
  5. Transfer tenderloin, still on rack-lined baking sheet, to middle rack of preheated oven. Roast until internal temperature reaches about 10 degrees below your desired final Fahrenheit temperature (or about 5 degrees below if measuring in Celsius). For medium-rare, look for an internal temperature of 130 F (54 C). Start checking internal temperature of tenderloin with an instant-read thermometer after 2 hours in oven, though it may take up to 3 hours depending on thickness of tenderloin.
  6. Once tenderloin is finished roasting, remove from oven and turn on broiler. Brush tenderloin with a thin layer of grapeseed oil and discard parchment from under rack. Place tenderloin, still on rack-topped baking sheet, on upper oven rack under broiler. Use tongs to turn tenderloin every 10 to 20 seconds until nicely browned on all sides, about 2 minutes total. Remove roast from oven and set aside to rest for 20 to 30 minutes.
  7. Once meat has rested for at least 20 minutes, cut off twine and discard. Slice tenderloin crosswise into 1-in (2.5 cm) thick rounds, using twine marks to guide you. Arrange on a serving platter and drizzle with some Pomegranate Chermoula Sauce. Serve remaining sauce alongside.
  8. To make the pomegranate chermoula sauce, in bowl of a food processor fitted with steel blade attachment, combine parsley, cilantro, garlic, coriander, red pepper chili flakes, ginger, lemon zest, lemon juice and pomegranate molasses. Pulse until just combined and herbs are roughly chopped. With food processor running, drizzle in olive oil, stopping to scrape down sides of food processor as needed, until oil is incorporated and sauce still has some texture to it. Taste and adjust seasoning with salt. Transfer to a serving bowl and stir in pomegranate arils. Store in an airtight container in refrigerator for up to 4 days.
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Drink Pairings

Red Grape Frangipane Tart

This recipe is a cozy twist on a classic French dessert. Frangipane is a rich almond-flavoured filling that’s creamy and slightly sweet. In this version, frangipane is tucked inside a crisp, buttery tart crust and topped with juicy red grapes that caramelize slightly as they bake. The result is a beautiful, rustic tart that’s both elegant and comforting. If you are feeling fancy, a dollop of unsweetened whipped cream on top of a slice would not disappoint. The Tart can be paired with Macaloney’s Cath-Nah-Aven Single Malt Canadian Whisky or Frind Sparkling Brut.
Ingredients Instructions

Ingredients

Serves 8
CRUST
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine sea salt
½ cup + 1 tbsp (140 ml) very cold unsalted butter, cubed
1 large egg
1 egg yolk
FRANGIPANE FILLING
⅔ cup (160 ml) unsalted butter, room temperature
⅓ cup (80 ml) granulated sugar
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) ground cinnamon
2 large eggs
¼ cup (60 ml) all-purpose flour
1 cup (250 ml) almond flour
9 oz (250 g) seedless red grapes, halved
2 tbsp (30 ml) sliced almonds
TOPPING
1 tbsp (15 ml) liquid clover honey
¼ cup (60 ml) grappa
2 cups (500 ml) seedless red grapes on the vine, cut into small clusters

Instructions

  1. To make Crust, in bowl of a food processor fitted with steel blade attachment, pulse flour, icing sugar and salt. Scatter butter over dry ingredients and pulse 8 to 10 times until butter is coarsely cut in. Add whole egg and process in long pulses, about 10 seconds each, until dough comes together in large clumps. Turn out dough onto a clean work surface and very sparingly knead just to incorporate any dry ingredients that might have escaped mixing. Form into a disc, wrap in plastic wrap and chill in refrigerator for 2 hours.
  2. With butter or cooking spray, lightly grease a 9-in (23 cm) fluted tart pan with a removable bottom.
  3. On a lightly floured sheet of parchment, roll out chilled dough into a 16-in (40 cm) round, lifting and turning dough occasionally to free from paper. Using paper as an aid, turn dough into prepared tart pan before peeling off paper. Press dough into corners and seal any cracks in dough. Trim overhang to ½-in (1.25 cm). Fold in overhang, making double-thick sides. Pierce crust all over with fork. Freeze for at least 30 minutes.
  4. Preheat oven to 375 F (190 C).
  5. Coat shiny side of a piece of foil with butter or cooking spray, then place it, buttered-side down, tightly against frozen crust. Put tart pan on a baking sheet and bake crust for 20 minutes. Carefully remove foil. If crust has puffed, press it down gently with back of a spoon. Bake for another 5 to 10 minutes, until firm but still pale.
  6. While crust finishes baking, whisk egg yolk in a small bowl and set aside.
  7. Once crust is baked, transfer tart pan to a rack, brush inside crust with a light coating of egg yolk and allow to cool at room temperature.
  8. Reduce oven temperature to 350 F (175 C).
  9. To make Frangipane Filling, in bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, vanilla and cinnamon until pale and creamy, about 4 minutes. Add eggs 1 at a time, beating well after each. Remove bowl from machine. Add all-purpose and almond flours and incorporate with a wooden spoon. Spread filling evenly over base of crust. Top with halved grapes and sprinkle with almonds.
  10. Bake until filling is puffed and set, 40 to 45 minutes. Place on a rack to cool to room temperature.
  11. To make Topping, in a small saucepan, combine honey and grappa and place over medium-high heat. Bring to a simmer, stirring constantly. Simmer for 5 minutes, then remove from heat and set aside to cool to room temperature.
  12. To serve, artfully arrange grape clusters over tart and drizzle with some grappa honey. Slice into wedges and serve.
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Drink Pairings

Loaded Mashed Potatoes

This decadent potato preparation is so flavourful, it needs no gravy adornment. This recipe can be made up to 2 days in advance; just store the mashed potatoes and pancetta in separate airtight containers in the refrigerator. When ready to serve, warm the potatoes in a large saucepan over medium heat, stirring constantly, and re-crisp the pancetta in a frying pan, also over medium heat. Dish up and dig in! Pair this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 8
2.2 lbs (1 kg) yellow potatoes, peeled and cut into 1-in (2.5 cm) cubes
1 cup (250 ml) diced pancetta
4 cloves garlic, minced
2 large shallots, finely diced
⅓ cup (80 ml) unsalted butter
¼ cup (60 ml) sour cream
4 oz (110 g) cream cheese, room temperature
½ cup (125 ml) shredded sharp cheddar
kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) chopped fresh chives or green onions, for garnish

Instructions

  1. Place potatoes in a large saucepan and cover with water by at least 1-in (2.5 cm). Set over high heat and bring to a boil. Boil until potatoes are fork-tender, about 10 minutes. Drain and return potatoes to saucepan.
  2. In a large skillet over medium heat, cook pancetta, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
  3. Drain all but 1 tbsp (15 ml) fat from skillet and return to medium heat. Add garlic and shallots and cook, stirring often, until shallots are translucent, about 2 minutes.
  4. Transfer shallot mixture to a large bowl and add butter, sour cream, cream cheese and cheddar. Stir to combine. Add warm potatoes and beat with a handheld mixer until smooth, about 1 minute. Take care not to overbeat potatoes or they will be stodgy. Season with salt and pepper and fold in with a spatula.
  5. Transfer potatoes to a serving dish and garnish with reserved pancetta and chives.
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Drink Pairings

Apple Cider Doughnut Cake

If fall had a flavour, it just might be this cake. Inspired by those warm cinnamon-sugar-coated apple cider doughnuts you find at farm markets while apple picking, this cake captures in a bite everything we love about a crisp autumn day. Pair this cake with Fitzpatrick Fitz Brut or Verve Cider.
Ingredients Instructions

Ingredients

Serves 12
½ cup + ⅓ cup (205 ml) unsalted butter, room temperature, divided
½ cup (125 ml) vegetable oil
1 cup (250 ml) light brown sugar
¼ tsp (1 ml) fine sea salt
5 large eggs, room temperature
2 tsp (10 ml) vanilla extract
⅓ cup (80 ml) applesauce
¾ cup (180 ml) hard apple cider
½ tsp (2.5 ml) ground nutmeg
1 tbsp + 2 tsp (25 ml) ground cinnamon, divided
¼ tsp (1 ml) ground cloves
3½ cups (860 ml) all-purpose flour
2½ tsp (12.5 ml) baking powder
¼ tsp (1 ml) baking soda
2 large apples, peeled and diced
½ cup (125 ml) granulated sugar

Instructions

  1. Preheat oven to 350 F (175 C). Grease a 12-cup (3 L) Bundt cake pan with cooking spray or butter, then dust all over with flour to coat evenly. Tap out any excess flour. Set pan aside.
  2. In bowl of a stand mixer fitted with paddle attachment, cream ½ cup (125 ml) butter, oil, brown sugar and salt until well combined and lightened in colour, about 3 minutes. Beat in eggs 1 at a time. Add vanilla, applesauce, cider, nutmeg, 1 tbsp (15 ml) cinnamon and cloves. Mix until well combined.
  3. Remove bowl from stand mixer and sift flour, baking powder and baking soda right over batter. Top with diced apples and use a spatula to fold everything together until just combined.
  4. Scoop batter into prepared Bundt cake pan and smooth top to even. Transfer pan to oven and bake until a wooden skewer inserted into centre comes out clean, 50 to 60 minutes.
  5. Meanwhile, in a small bowl, whisk granulated sugar and remaining 2 tsp (10 ml) cinnamon. Set aside.
  6. Once cake has baked, let rest on a rack for 10 minutes. Carefully turn out of pan and cool to room temperature.
  7. In a small saucepan over medium heat, melt remaining ⅓ cup (80 ml) butter. Continue to cook, watching carefully and stirring constantly, until milk solids start to separate and turn golden, about 5 minutes. Transfer to a bowl and set aside.
  8. Once cake is cool, set on a rack over a baking sheet. Brush all over with brown butter and then spoon on cinnamon-sugar mixture, pressing gently into cake. Transfer to a serving platter. Slice and serve.
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Drink Pairings

Radicchio Salad

Skip the store-bought salad kit and bring this showstopping salad to Thanksgiving instead. This eye-catching salad hits every flavour note—crunchy, salty, nutty, bright, sharp and bitter. Feel free to prep the salad in advance, but keep the elements separate and assemble just before serving. Enjoy this recipe with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6
¼ cup (60 ml) fresh orange juice
1 small shallot, finely diced
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) kosher salt, plus more to taste
freshly ground black pepper, to taste
⅓ cup (80 ml) extra-virgin olive oil
2 lbs (900 g) red grapefruit
1 small head radicchio, leaves roughly torn
½ cup (125 ml) fresh flat-leaf parsley leaves or microgreens
½ cup (125 ml) canned smoked almonds, chopped
2 oz (60 g) Manchego, shaved

Instructions

  1. In a medium bowl, whisk orange juice and shallots and set aside for 5 minutes. Whisk in maple syrup, Dijon, salt and a good pinch of pepper. Very gradually whisk in oil until dressing is emulsified. Refrigerate until ready to use. Dressing can be made up to 1 week in advance.
  2. Cut away peel and pith of grapefruit and slice flesh into ½-in (1.25 cm) thick rounds.
  3. When ready to plate, layer radicchio and grapefruit rounds on a serving platter. Sprinkle with parsley, almonds and Manchego. Drizzle with dressing and serve.
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Drink Pairings

Miso Sake Braised Cabbage

Umami-rich and deeply caramelized, this tender braised cabbage starts with a hard sear, building smoky flavour and golden edges before simmering in a mixture of brown butter, miso and sake. This dish is equally at home over a bowl of steamed rice or next to a piece of grilled fish. Pair this recipe with Nik Weis St. Urbans-Hof Old Vines Mosel Riesling or Hakutsuru Sho-Une Junmai Daiginjo Sake.
Ingredients Instructions

Ingredients

Serves 3 to 4
⅓ cup (80 ml) sake
¼ cup (60 ml) miso
¼ cup (60 ml) mirin
3 tbsp (45 ml) unseasoned rice vinegar
1 tbsp (15 ml) minced fresh ginger
⅛ tsp (a pinch) cayenne pepper (optional)
1 small shallot, finely diced
1 small red or green cabbage (5- to 6-in/12.5 to 15 cm across)
⅓ cup (80 ml) butter, room temperature
3 tbsp (45 ml) olive oil
¼ cup + 2 tbsp (90 ml) whipping cream
¼ cup (60 ml) sliced green onions, for garnish
1 tbsp (15 ml) toasted sesame seeds, for garnish
steamed rice or mashed potatoes, to serve

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small mixing bowl, combine sake, miso, mirin, rice vinegar, ginger, cayenne pepper (if using) and shallots. Stir well and set aside.
  3. Remove first few layers of cabbage leaves and discard. Cut cabbage into 6 wedges from top to core, making sure to leave a bit of core intact so wedges hold together during cooking.
  4. In a large skillet over medium heat, cook butter, stirring, until it begins to get foamy. When brown specks begin to appear in bottom of pan and butter begins to smell nutty, add to sake-miso mixture and stir to incorporate.
  5. In same pan over medium-high heat, warm oil. Arrange cabbage wedges cut-side down in pan and sear until well browned on both sides, 3 to 4 minutes per side. Press down gently on cabbage to make sure each piece is getting full contact with pan. When both sides are well browned, pour miso-butter mixture overtop, coating each piece of cabbage well, then pour in cream and transfer to oven.
  6. Cook, uncovered, for 10 minutes, then flip cabbage wedges and spoon a bit of cooking liquid from pan overtop. Cook for another 20 to 25 minutes, basting with a bit more cooking liquid every 10 minutes. If sauce is looking over-reduced, add a splash of water. When finished, cabbage wedges should be lightly charred around edges and fork-tender in centre.
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Drink Pairings

Chicken Marsala Meatballs

Juicy, savoury chicken and pork meatballs are simmered in a rich Marsala sauce with caramelized mushrooms, tender herbs and just a touch of cream. Serve over creamy polenta for a low-effort weekday indulgence. Enjoy these Marsala Meatballs with Vigneti Zabù Il Passo Nerello Mascalese or Wolf Blass Yellow Label Chardonnay.
Ingredients Instructions

Ingredients

Serves 4; Makes 16 meatballs
1 lb (450 g) ground chicken
½ lb (225 g) ground pork
¾ cup (180 ml) panko bread crumbs
2 tsp (10 ml) minced garlic
1½ tsp (7.5 ml) salt, plus more to taste
¾ tsp (4 ml) freshly ground black pepper, plus more to taste
¾ tsp (4 ml) finely chopped fresh sage
½ tsp (2.5 ml) chopped fresh rosemary
2 eggs, lightly beaten
2 tbsp (30 ml) olive oil, for frying
2 tbsp (30 ml) butter
1 shallot, minced
2 cups (500 ml) sliced mushrooms (cremini, oyster or other fresh, seasonal variety)
1 tsp (5 ml) chopped fresh tarragon
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) Marsala
1 cup (250 ml) chicken stock
½ cup (125 ml) whipping cream
fresh flat-leaf parsley, chopped, for garnish
polenta, steamed rice or pasta, to serve

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a medium mixing bowl, combine chicken, pork, panko, garlic, salt, pepper, sage, rosemary and eggs. Mix well until ingredients are evenly incorporated. Portion into 16 even-sized meatballs, about ¼ cup (60 ml) each.
  3. In a large ovenproof pan over medium-high heat, warm oil. Working in batches to avoid overcrowding pan, add meatballs and brown on all sides, about 5 minutes. Set aside on a plate and cool pan slightly.
  4. In same pan over medium heat, combine butter and shallots and sauté until softened, about 1 minute. Add mushrooms and tarragon and sauté until mushrooms release their juices. Stir in flour and cook for about 30 seconds, then stir in Marsala and cook for 30 seconds more. Pour in stock and cream and bring back to a simmer, stirring often, then return meatballs to pan and transfer to oven.
  5. Bake, uncovered, for 10 minutes, then flip meatballs and continue cooking for about 10 minutes more, until meatballs reach an internal temperature of 165 F (74 C).
  6. Transfer to a serving dish or serve straight from pan. Garnish with chopped parsley and serve over polenta, steamed rice or your favourite pasta.
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Drink Pairings

Wild Mushroom & Corn Risotto

Creamy, dreamy and wildly low effort, this fall harvest risotto takes all the stirring out of the equation. Carnaroli rice pressure cooks to tender perfection in minutes, making for a low-pressure weekday meal you’ll keep coming back to. Pair this Risotto dish with Giovanni Rosso Langhe Nebbiolo or Salentein Portillo Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4 as a main or 6 as a starter
2 tbsp (30 ml) extra-virgin olive oil
2 cloves garlic, minced
2 shallots, minced
2 cups (500 ml) sliced seasonal mushrooms (such as chanterelle, lobster or oyster)
½ cup (125 ml) fresh corn kernels
½ tsp (2.5 ml) each salt and freshly ground black pepper, plus more to taste
1½ cups (375 ml) carnaroli or arborio rice
1 tsp (5 ml) chopped fresh rosemary
1 tsp (5 ml) chopped fresh thyme leaves
¾ cup (180 ml) dry white wine
2¼ cups (560 ml) mushroom, chicken or vegetable stock (for pressure cooker method) or about 5 cups (1.25 L) (for stovetop method)
1 cup (250 ml) Swiss chard leaves torn into bite-sized pieces, stems removed, plus a few small leaves for garnish
¼ cup (60 ml) whipping cream
2 tbsp (30 ml) butter
1 cup (250 ml) grated Asiago, plus more for garnish
crushed toasted hazelnuts, for garnish (optional)

Instructions

  1. To prepare risotto with an electric pressure cooker, set cooker to sauté. Add oil, garlic and shallots and sauté until softened and fragrant, 2 to 3 minutes. Add mushrooms, corn, salt and pepper and sauté until mushrooms are softened, another 2 to 3 minutes. Add rice and herbs and cook 1 minute more, stirring to make sure rice is well coated. Deglaze with wine and stir well, making sure nothing is stuck to bottom of pot, then add stock and Swiss chard.
  2. Close lid, change setting to pressure cook on high and set timer for 6 minutes.
  3. When timer goes off, carefully release pressure using quick release method outlined in your pressure cooker’s instructions. Stir in cream, butter and cheese and adjust seasoning to taste.
  4. Alternatively, to prepare risotto on your stovetop, place a wide saucepan over medium heat and add oil. Follow instructions in step 1 above, then continue to cook, uncovered, stirring very often and adding more stock as needed to keep rice covered. When rice is cooked al dente or to your preference, stir in cream, butter and cheese and adjust seasoning to taste.
  5. To serve, transfer to serving bowls and garnish with more grated cheese, a few small Swiss chard leaves and hazelnuts, if using.
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Drink Pairings

Cider Braised Chicken & Lentils

Rustic, hearty and weeknight-friendly, this hearth-warming dish brings cozy autumnal depth to the table. It’s the kind of meal that wraps around you like a knit blanket—earthy, nurturing and built for slow evenings. Lonetree Dry Cider and Juno Chenin Blanc make great pairing options for this dish.
Ingredients Instructions

Ingredients

Serves 3 to 4
2 lbs (900 g) bone-in, skin-on chicken thighs
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) butter
1 slice bacon (⅓-in/0.8 cm thick), cut into ⅓-in (0.8 cm) lardons
2 tsp (10 ml) smoked paprika
2 tsp (10 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
2 cloves garlic, minced
1 shallot, thinly sliced
1 cup (250 ml) chicken stock, plus more as needed
1 × 12 oz (355 ml) can dry cider
1 cup (250 ml) dried green lentils, rinsed and drained
1 small apple, cut into ¼-in (0.6 cm) dice
½ cup (125 ml) fresh cranberries
baguette, to serve

Instructions

  1. Preheat oven to 375 F (190 C).
  2. Pat chicken thighs dry with paper towel, then season liberally with salt and pepper on both sides.
  3. Preheat a large skillet over medium-high and warm butter until it begins to foam. Add chicken skin-side down and brown lightly, about 3 minutes per side, then remove from skillet and set aside. Reduce heat to medium and add bacon, paprika, sage, rosemary, garlic and shallots. Sauté, stirring often, until bacon starts to render its fat and shallots are softened, 2 to 3 minutes. Stir in stock, cider and lentils. Bring to a simmer, then return chicken to pan along with apples and cranberries.
  4. Transfer to oven and bake, uncovered, for 30 to 35 minutes, or until lentils are tender and chicken thighs are at least 165 F (74 C) when probed with a thermometer at thickest point. If more time is needed and pan looks a little dry, add a splash more stock and cook a few minutes longer.
  5. Serve straight from skillet with a nice, crusty baguette to soak up juices.
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Drink Pairings

Shoreline Negroni

This savoury Negroni pulls inspiration from our beautiful BC coastline forest with a gin using winged kelp as a botanical.
Ingredients Instructions

Ingredients

Serves 1
1 oz (30 ml) Sheringham Seaside Gin
1 oz (30 ml) Martini Rosso Vermouth
1 oz (30 ml) Campari
1 sprig fresh rosemary, for garnish

Instructions

  1. In a mixing glass, combine gin, vermouth and Campari, add ice and stir for 5 to 7 seconds. Strain into an old‑fashioned glass over a large ice cube or fresh ice, and garnish with rosemary sprig. For elevated smoky aromatics, carefully light rosemary with a match and let it smoulder a little.
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