Master All Red Wine Club Recipes - November 2022

Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!

Domaine Jaboulet Aîné Crozes Hermitage 2018

Pairing: Venison Backstrap with Blackberry Sauce

Recipe by: Jess Pryles  | Serves 4


  • 3-4 pounds venison back strap, whole
  • 3 teaspoon salt
  • 1 teaspoon fresh cracked pepper
  • 1 teaspoon ground nutmeg
  • 6 ounce fresh or frozen blackberries
  • ¾ cup white sugar
  • ½ cup balsamic vinegar
  • ¼ cup cider vinegar
  • Juice and zest of one lemon
  • 2-4 cloves
  • 1-2 star anise (optional)
  • Thyme sprigs for garnish


  • Preheat oven to 350F.
  • Combine salt, pepper, and nutmeg in a small bowl. Dry off surface of back strap with paper towels and sprinkle spice mix liberally on top.
  • Heat an oven proof skillet on high. Once smoking hot, place back strap into skillet to sear, turning every minute or so to make sure all sides are cooked. Then place pan into the oven for 7-10 minutes.
  • Remove from oven and pan, place into foul and allow to rest 10 minutes before slicing into medallions.
  • To make the sauce – combine berries, sugar, vinegar, zest, juice, cloves and anise in a pan, and bring to a boil. Add an optional pinch of salt.
  • After about 5 minutes of boiling, you should be able to ‘smash’ the berries on the side of the saucepan using a wooden spoon. Continue rapidly simmering sauce a further 5-10 minutes to thicken.
  • Place medallions on a plate, spoon over generous portions of sauce and top with sprigs of thyme


Chateau Montelena Napa Valley Zinfandel 2016

Pairing: Mediterranean Tomato & Halloumi Bake

Adapted from: Taming Twins  | Serves 2


  • 1 teaspoon olive oil plus extra for brushing
  • 1 large onion peeled and chopped into chunks
  • 3 cloves garlic peeled and crushed
  • 2 medium zucchini chopped into chunks
  • 1 large eggplant chopped into chunks
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 400 g tin of chopped tomatoes
  • 1 tablespoon tomato puree
  • 1 teaspoon honey
  • Salt and pepper
  • 250 g halloumi cheese


  • Fresh parsley or basil to garnish


  • Heat the oil in a large lidded frying pan. Add the onion and garlic and soften for 5 minutes.
  • Add the zucchini, eggplant, cumin and smoked paprika and cook for a further 5 minutes until softened.
  • Add the tinned tomatoes, tomato puree, honey and salt and pepper. Half fill the empty tomato can with water and splash in too. Pop the lid on the pan and let everything cook down for about 10 minutes.
  • Preheat grill to very hot.
  • When the sauce had thickened and softened, cut the haloumi cheese into thin slices, place on top of the vegetable sauce and brush (or spray) with oil.
  • Pop under the grill for about 5 minutes until the cheese is crunchy and golden.


Dominio de Pingus ‘PSI’ Ribera del Duero 2019

Pairing: Beef Wellington

Adapted from: Gordon Ramsay Recipes  | Serves 4


  • 500g whole beef fillet
  • 10g English mustard
  • 150g square piece puff pastry
  • 50g egg yolk for brushing
  • 20g butter

Mushroom duxelle:

  • 250 g button mushrooms
  • 2 cloves garlic
  • 1 shallot finely diced
  • 10g picked and shopped thyme
  • 100ml madeira wine
  • 100ml chicken stock
  • 1x200g chicken breast
  • 20ml double cream
  • 40g chopped parsley
  • Salt/pepper


  • 1 egg
  • 125g litre milk
  • 50g flour
  • Salt to taste
  • 20g chopped


For the mushroom duxelle:

  • Wash and finely slice button mushroom, and finely dice the shallots and garlic
  • Sauté the mushrooms in small batches on high heat with vegetable oil. This ensures a nice caramelization. You may need to keep adding oil to the pan as the mushrooms will absorb it.
  • In a separate sauce pan, while sautéing the mushrooms, sweat down the finely diced shallots, garlic and thyme. When all the mushrooms have been caramelized, add them to the sauce pan with the herbs
  • Add Madeira wine and cook off the alcohol. Then, add the chicken stock. Simmer together until the liquid has cooked out.
  • Lay the mushrooms mixture on a tray and place in the refrigerator until chilled. Once chilled, pour the mushroom mixture onto a chopping board and chop as finely as possible with a large chef’s knife. Add parsley.
  • Place the chicken breast in a good processor and pulse until it is pureed with adding the double cream
  • Mix in the chicken mouse with the mushroom mixture. Season with salt and pepper. Duxelle done!

For the crepes:

  • · In a large bowl, beat the egg.
  • · Mix in milk.
  • · Sieve the flour and add to the egg and milk mixture.
  • · Season with salt.
  • · Pass the mixture through a sieve into another bowl to get out any lumps.
  • · Add the finely chopped chives to the mix and set aside.
  • · In a large non-stick frying pan, heat a small amount of butter. Once melted, pour in one ladle-full of crepes mix and spread across the bottom of the pan.
  • · Heat until it is cooked but with no colour, which should take about 30 seconds.
  • · Flip over onto the other side for approximately 10 seconds until it is fully cooked.
  • · Repeat for 2nd large crepe.

Putting it all together:

  • Season the beef fillet with salt and pepper
  • Heat medium size frying pan, add some vegetable oil. Sear the meat on all sides until golden. This should take approximately 1 to 2 minutes.
  • Once seared, place beef in refrigerator for approximately 20 to 30 minutes until completely chilled.
  • Roll out puff pastry until it is 0.5cm thick, lay in a tray and put back in the fridge until needed.
  • After chilling, brush the seared beef fillet with mustard.
  • Lay out the two crepes overlapping each other halfway.
  • Spread the duxelle over the crepes, making a thin layer around 0.5cm thick.
  • Place the beef fillet in the centre of the two crepes. Roll the crepes around the beef fillet until it is completely covered. Carefully with cling film, wrap the beef as tight as possible and place back in the refrigerator for around 10 to 15 minutes.
  • Remove the puff pastry from the fridge and brush the whole sheet with beaten egg yolk. Place the beef in the centre and roll so that the pastry completely covers it. Make sure it
  • is as tight and as neat as possible, trim off any excess pastry and place on a tray with parchment paper underneath.
  • Carefully score the pastry in whatever pattern you’d like, making sure to not cut through the pastry. Glaze the whole Wellington with egg yolk and place in the oven on a tray at 210C for around 20 to 25 minutes, or until an internal probe thermometer reaches 32C.
  • Allow to rest for 10 minutes and carve. Serve with some crispy potatoes, roasted garlic, spring greens and gravy.

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