Dear friends,

Please join us to taste our new wines!

Caelestis Cellars Founder's Club
2023 Spring Release Party
Sunday, April 2nd
1 pm – 4pm
At Tendue
2505 SE 11th, Ste 255 (2nd floor), Portland

Space is very limited. Please RSVP to Kim.

We look forward to seeing you very soon!
Every day is a drink-the-good-wine-day!

Thank you again to Chef Chris for another fantastic recipe custom created for the Grand Union Real Estate party. This recipe is hearty and delicious and pairs perfectly with our Cabernet Sauvignon.

Beef tenderloin or portobello mushrooms with Cabernet Sauvignon deglaze sauce and fingerling potatoes

Fingerling potatoes

Need:

• 1 pound tri-color fingerling potatoes

• Salt & pepper

• 1 large sprig of rosemary

• 2 tablespoons garlic olive oil 

Directions:

• Preheat oven to 350*

• Wash then slice potatoes length-wise.

• Toss in garlic olive oil, salt, pepper, and rosemary.

• Add to sheet pan and bake 30-45 minutes.

• Serve hot

 Beef tenderloin with Caelestis Cellars Cabernet Sauvignon deglaze sauce

Need:

• 1 ½ pounds of beef tenderloin

• 2 cups of Caelestis Cellars Cabernet Sauvignon

• Salt & pepper

• Olive oil

• 2 tablespoons of minced garlic

• 2 tablespoons of thyme

• 2 tablespoons of rosemary

• 2 tablespoons of oregano

• ½ cup cornstarch

• Water (as needed)

• 2 cups of beef stock

• 2 sprigs of finely chopped parsley (for garnish)

• 2 sprigs of finely chopped rosemary (for garnish)

Directions:

• The night before, marinate the steak in olive oil, garlic, thyme, rosemary & oregano in the fridge.

• Sear each side of meat in cast iron skillet over medium-high with oil.

• Spoon oil over as it’s cooking.

• Cook to medium rare and pull it out of pan.

• Add wine to the hot pan and scrape off the remaining bits in pan for flavoring.

• Add beef stock and bring all to boil.

• Build roux with corn starch and water to thicken – based on the amount of liquid.

• Cut meat into strips and toss in warm sauce.

• Plate and top with parsley and rosemary.

Stuffed portobello mushrooms with Caelestis Cellars Cabernet Sauvignon deglaze sauce

Need:

• 4 Portobello mushrooms

• 2 cups of Caelestis Cellars Cabernet Sauvignon

• ½ cup garlic olive oil

• ½ pound of frozen spinach

• 2 ½ tablespoons minced garlic

• 1 medium yellow onion

• 8 oz jar of sundried tomatoes

• 4 oz of Ricotta cheese

• 1 ½ cup of fresh parmesan cheese

• 1 tablespoon olive oil

• 1 teaspoon of thyme

• 1 teaspoon of rosemary

• 1 teaspoon of oregano

Directions:

• Preheat oven at 350*.

• Clean mushrooms and toss in olive oil & ½ cup of Caelestis Cellars Cabernet Sauvignon.

• Roast mushroom on sheet pans for 5 minutes.

• Prep filling - Sauté garlic, onion, thyme, rosemary & oregano in a saucepan with oil on medium.

• Once they are starting to heat up add 1 ½ cups Caelestis Cellars Cabernet Sauvignon.

• Reduce the Cabernet Sauvignon by shimmering. Do this until half the liquid is gone then remove from heat.

• Strain spinach.

• In a bowl mix spinach, ricotta cheese, sundried tomatoes, 1 cup of parmesan cheese.

• Fill each mushroom and top with remaining parmesan cheese. Put onto baking sheet.

• Bake for 15 minutes.

• Cut into 4 even pieces and serve hot!

ENJOY!!!