Beef Tenderloin with Truffle Butter and Lyonnaise Potatoes, with Shiitake Mushrooms and Falcon’s Perch Pinot Noir Demi-Glace

Courtesy of Chef Richard Lanza, Chef at Blackstone Steakhouse, Melville, New York 

Serves 2

  • 2 filet mignon (10 oz each)
  • salt and pepper

Season filet with salt and pepper, and grill to desired temperature.


  • 2 large Idaho potatoes, diced
  • 2 Tbsp butter, room temperature
  • 1 Tbsp parsley, chopped

Preheat oven to 400°F. Blanch the potatoes for 2 minutes, drain and toss with the butter, parsley, salt and pepper. Bake for 20 minutes in a baking pan until nicely browned.


In a sauté pan, cook the mushrooms with butter, then deglaze with J. Lohr Estates Pinot Noir and reduce by half. Add the demi-glace and reduce again until nicely thickened, adjusting seasoning as needed.

To Serve

  • 1/4 cup truffle butter

Top each filet with 1 oz truffle butter and place filet on top of the potatoes. Shiitake mushrooms should be placed on the opposite side of the plate and drizzled with demi-glace sauce. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Duck Breast with Fennel Slaw and Falcon’s Perch Pinot Noir Sauce

Courtesy of Chef Jason Kitton, Chef/Owner at XO Restaurant-Wine & Chocolate Lounge, Huntington, New York 

Serves 4

  • 4 large duck breasts
  • 2 Tbsp honey
  • salt and pepper
  • 1 Tbsp olive oil

Salt and pepper the duck breasts, place in a shallow pan, and drizzle with honey. Place in the refrigerator for 2 to 4 hours. Preheat oven to 375°F. In a medium-sized pan, heat the olive oil and sear the duck breasts on both sides. Transfer to a roasting pan and cook in the oven for 1 hour or until the internal temperature reads 165°F.

Fennel Slaw

  • 2 fennel bulbs, thinly sliced
  • 4 Tbsp lemon juice
  • zest of 1 lemon
  • 2 tsp fennel seeds
  • 4 Tbsp white vinegar
  • salt and pepper

Toss the thinly sliced fennel with the remaining ingredients. Let the mixture sit for 2 hours.

Pinot Noir Sauce

  • 2 cups water
  • 1 chicken bouillon cube
  • 1 cup sugar
  • 5 anise stars
  • 3 limes, zest and juice
  • 3 lemons, zest and juice
  • 1 orange, zest and juice
  • salt and pepper
  • 1 Tbsp butter
  • 1 heaping Tbsp flour
  • 1/2 cup J. Lohr Estates Falcon's Perch Pinot Noir

In a medium saucepan, combine the water, bouillon cube, sugar, anise stars, citrus juice, zest and a dash of salt and pepper. Bring to a boil to dissolve the sugar, then remove from the heat and let cool. When cool, strain the mixture.

In a separate saucepan, melt the butter, stir in the flour, and cook until a light golden color. Over low heat, slowly stir in the strained sauce mixture and whisk until smooth. Cook for several minutes, stirring continuously. Add the J. Lohr Estates Pinot Noir and cook for several minutes until heated through.

To Serve

Slice the duck breasts and fan out the pieces on each plate. Drizzle with Pinot Noir sauce. Add a serving of fennel slaw and enjoy with a beautiful glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Roasted Duck Breasts with Pomegranate-Chile Sauce

Courtesy of Chef Malcolm Jessop, Chef at Tante Marie Cooking School, San Francsico, California and Jeff Meier, Winemaker at J. Lohr Vineyards & Wines

Serves 4


  • 1/3 cup sugar
  • 1/2 cup water
  • 2 cups refrigerated pomegranate juice (such as POM)
  • 2 cups low-salt chicken broth
  • 4 large dried California chiles, stemmed, seeded, and torn into 1-inch pieces
  • 1 1/2 tsp adobo sauce from canned chipotle chiles in adobo
  • 1 1/2 tsp balsamic vinegar
  • 1/8 tsp ground cumin
  • coarse Kosher salt

Stir sugar and water in a heavy, large saucepan, over medium heat, until the sugar dissolves. Increase the heat and boil until the syrup is a deep amber color, swirling the pan occasionally (about 8 minutes). Add the juice, broth, and California chiles, and boil until the sauce is reduced to 1½ cups (about 25 minutes). Remove from the heat and let cool. Purée in a tightly-covered blender for about 2 minutes until smooth. Transfer to a bowl and whisk in adobo sauce, vinegar and cumin. Season to taste with generous amounts of coarse salt and pepper. (Re-warm over low heat before plating.)


  • 4 boneless duck breast halves (5 to 6 oz each), skin and fat trimmed to size of breast
  • coarse Kosher salt
  • ground coriander
  • fresh pomegranate seeds (as a garnish)

Preheat oven to 400°F. Pat the duck dry with paper towels, then score the skin of the duck (don’t cut into the flesh) with 5 cuts in 1 direction. Repeat in the opposite direction, making a diamond pattern. Sprinkle the duck all over with coarse salt, pepper and ground coriander. Place two large ovenproof skillets over medium-high heat. Add the duck, skin-side down, to skillets, dividing equally. Cook the duck approximately 5 minutes, until the skin is crisp and deep brown. Turn the duck over and cook 1 minute. Pour off fat, then transfer the skillets to the oven. Roast the duck until cooked to medium-rare (about 5 minutes).

Transfer the duck to a cutting board and let rest 5 minutes. Thinly slice each breast crosswise on a slight diagonal. Arrange the slices on the plates, spoon the sauce over the duck, and then sprinkle with pomegranate seeds.

Savor with a fruit-forward glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Falcon’s Perch Pinot Noir Pot Roast

Courtesy of Chef Marlyn Hernandez, Chef at Aja Restaurant and Bar, Atlanta, Georgia

Serves 8 to 10

Marinate the meat with the herbs and wine overnight. Remove the meat from the marinade and season with salt and pepper. Reserve the marinade.

  • 2 onions, quartered
  • 3 cups rich veal stock
  • 3 carrots, quartered and cut

Preheat oven to 450°F. Place the roast in a dutch oven and surround it with onions and carrots. Roast for 30 minutes uncovered, turn the roast over in the pot, and continue roasting for about 1½ to 2 hours, depending on the thickness of the roast (or until the meat releases the liquid and all the juices at the bottom of the pan are caramelized). Make sure juices do not burn. Remove the meat from the pan.

Pour the wine marinade and stock into the pan. Bring to a gentle simmer over low heat, return the meat to the pan, cover, and cook in 325°F oven. Baste every 10 minutes. After 1½ hours, turn the roast over and braise for another 30 minutes.

Transfer the meat into a clean pan and strain the liquid into a separate saucepan. Discard the carrots and onions. Place the saucepan on the stovetop and simmer, while consistently skimming the fat off the top. After most of the fat has been removed, ladle approximately one third of the braising liquid back over the roast. Place the uncovered roast back into the oven at 400°F. After the meat has been roasting at 400°F for 15 minutes, pour in the rest of the marinade. Baste the roast every 10 minutes for 30 minutes.

To Serve

  • 2 carrots, sliced
  • 1 cup peas, frozen or fresh
  • 1 1/2 lbs white button mushrooms, sliced
  • 3 Tbsp olive oil
  • 1 cup pearl onions, roasted

While the meat is roasting, cook the peas and carrots separately in boiling, salted water, then strain. Sauté the mushrooms in olive oil, then add the roasted onions. Remove the roast from the pot and let rest 10 to 15 minutes; there will be approximately 2 cups of juice left. Slice the roast and top with the sautéed mushrooms and onions. Finish each plate with a ladle of juice. Serve with peas, carrots and potatoes of your choice. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Filet Mignon topped with Tobacco Onions and Smoked Jalapeño Blackberry Sauce with Yukon Potato and Celery Root Mash

Courtesy of Chef Travis Herbert, Chef at Flemings Steakhouse, Las Vegas, Nevada 

Serves 4

  • 4 filet mignons (10 oz each)
  • 12 spears asparagus
  • olive oil

Season the meat with salt and pepper, and grill over medium-high heat for 5 to 6 minutes per side. Roll the asparagus in a small amount of olive oil and grill until tender.

Tobacco Onions

  • 6 oz red onions, sliced in thin rings
  • 1 1/2 tsp chipotle powder
  • 1 tsp coarse black pepper
  • 1 1/2 tsp Tabasco sauce
  • 1/3 cup all-purpose flour
  • oil fro frying

Mix the onions with the chipotle powder, black pepper, and Tabasco. Add the flour and toss to coat. Fry at 350°F for 3 minutes. Remove from the oil and drain on paper towels.

Yukon Potato and Celery Root Mash

  • 2 lbs Yukon potatoes, diced
  • 1/2 lb celery root, diced
  • 3/4 cup half-and-half
  • 1/3 lb butter, salted
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper

Steam or boil the potatoes and celery root for 30 minutes. Mix the potatoes and celery root with the remaining ingredients using a countertop mixer on medium speed for 2 minutes. Increase to high speed for 3 minutes and then set aside.

Jalapeño Blackberry Sauce

  • 1 Tbsp shallots, diced
  • 2 jalapeño peppers, roasted and diced
  • 2 Tbsp olive oil
  • 1/2 cup J. Lohr Estates Falcon's Perch Pinot Noir
  • 1/4 cup crème de cassis
  • 1/2 cup chicken demi-glace
  • 1 1/2 pints balckberries
  • 1 cup heavy cream
  • 1/2 cup butter

Sauté the shallots and jalapeños in olive oil until softened. Deglaze the pan with J. Lohr Estates Pinot Noir and crème de cassis. Add the chicken demi-glacé and blackberries, and reduce the mixture by half. Mix in the heavy cream and reduce to sauce consistency. Whisk in the butter until completely incorporated. Set aside and keep warm.

To Serve

  • 1/2 pint blackberries

Puree blackberries to yield four tablespoons blackberry purée. Place asparagus in a triangle shape in the center of the plate and put Yukon and celery root mash in center, then set grilled filet mignon on top. Pour the sauce on the front corner of the steak and allow it to run onto the plate. Spoon one tablespoon blackberry purée in the opposite front corner and pull to spread. Place fried tobacco onions on top of filet and serve. Delicious when paired with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Roasted Duck Breast with Cranberry, Herbs, and Falcon’s Perch Pinot Noir Stuffing and Braised Acorn Squash

Courtesy of Chef Alan Dillon, Chef at Argyle Grill & Tavern, Babylon, New York 

Serves 4

  • 2 large duck breasts
  • salt and pepper
  • 2 Tbsp chopped sage

Preheat oven to 400°F. Trim excess fat from the duck breasts and pound to ½-inch thickness. Divide the stuffing (recipe below) and place in the center of the duck breasts, then fold over and tie together with twine in three places. Place on a baking rack, and season the duck breasts with salt, pepper, olive oil and sage. Sear in a hot skillet until brown on all sides. Roast the duck for 20 minutes or until internal temperature is 160°F.


  • 3 Tbsp butter
  • 1 cup cranberries
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 2 Tbsp fresh sage, chopped
  • 1 Tbsp fresh thyme, chopped
  • 1 cup J. Lohr Estates Falcon's Perch Pinot Noir
  • 1/2 cup chicken or duck stock
  • salt and pepper
  • 3 cups white bread, cubed

In a sauté pan, heat the butter, then add the cranberries, carrots and celery. Sauté until soft. Add J. Lohr Estates Pinot Noir and reduce by half. Add the stock and reduce by half again. When cool to the touch, add the bread cubes and mix until blended. Add more stock if the mixture seems dry.

Braised Acorn Squash

  • 1 acorn squash
  • 1 Tbsp butter
  • 1 Tbsp brown sugar
  • salt and pepper
  • 1 cup water or chicken stock

Cut the squash into six pieces, leaving the skin on but removing all seeds. Place a small amount of butter and brown sugar on each piece, and season with salt and pepper. Place in a roasting pan with water or chicken stock, and cover with foil. Bake the squash in a 400°F oven for 1 hour or until soft.

To Serve

Let the duck breasts rest for 10 to 15 minutes before slicing. Divide the slices among the plates and fan out. Place one or two slices of the baked squash next to the sliced duck breast. Serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Duo of Pork—Pork Tenderloin with Apple Compote and Falcon’s Perch Pinot Noir Reduction and Grilled Sausage with Braised Napa Cabbage

Courtesy of Chef Adam Daniels, Chef at Bimini Steakhouse at Peppermill Resort, Reno, Nevada 

Serves 4 to 6

  • 1 marinated pork tenderloin (12 oz), seasoned with salt and pepper
  • 2 links Caraway pork sausage (6 oz each), or any sausage of your preference


  • 1/4 cup olive oil
  • zest of one orange
  • 2 shallots, sliced
  • 3 cloves of garlic, crushed
  • 2 Tbsp fresh thyme leaves

Combine the marinade ingredients together and marinate the pork and sausage links overnight.


  • 1 Granny Smith apple, small dice
  • 1 Fuji apple, small dice
  • 1 medium shallot, minced
  • 2 oz apple cider vinegar
  • 1/2 Tbsp honey
  • 1 tsp Chinese five spice
  • 2 sprigs fresh thyme
  • 2 Tbsp unsalted butter

Combine all the ingredients except the thyme and butter into a small saucepan. Cook over medium heat until the apples cook down to a thick syrupy consistency. Season with salt and pepper. Before serving, gently reheat and stir in the remaining butter and thyme.


  • 1 head Napa cabbage, cut into 1/4 inch shreds, removing hte large center rib
  • 2 slices bacon, diced
  • 2 cloves garlic, minced
  • 1/4 cup white onion, julienned
  • 1/4 cup apple cider

In a large sauté pan, cook the bacon, then remove from the pan. Add the onion and garlic to the remaining bacon fat and cook for one minute over medium heat. Add the cabbage and apple cider, and cook for approximately five minutes or until most of the liquid is absorbed. Season with salt and pepper, then add the diced bacon. Remove from the heat and cover to keep warm.

Pinot Noir Sauce

  • 2 cans organic beef consommé (with no added salt or reduced sodium broth)
  • 1/4 cut carrot, diced
  • 1/4 cup celery, diced
  • 1/2 cup onion, diced
  • 1 clove garlic, smashed
  • 1 tsp tomato paste
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 Tbsp vegetable oil
  • 1 cup J. Lohr Estates Falcon's Perch Pinot Noir
  • 1 Tbsp unsalted whole butter

In a small saucepan, heat the vegetable oil, then add the carrots, celery and onion. Over medium heat, slowly caramelize the vegetables to a deep brown, without burning. Then add the garlic and tomato paste, and cook for another 3 minutes. Deglaze the pan with ¾ cup of J. Lohr Estates Pinot Noir, then add the bay leaf and thyme. Turn the heat to a low simmer and reduce to about ¼ cup. Add the beef stock and simmer until the sauce is reduced to approximately ¾ cup. Pass the sauce through a mesh strainer. Gently reheat, adding the remaining ¼ cup of wine and the butter, and season with salt and pepper.

To Cook the Meat

Preheat the oven to 350°F, and heat the barbeque or grill to medium. Remove the pork tenderloin from the marinade, and remove any pieces of marinade clinging to the meat. Heat an ovenproof skillet (large enough to fit the tenderloin or cut the meat in half to fit) over medium-high heat, and cook the tenderloin for 1 to 2 minutes on each side, turning three times. After all the sides are caramelized, place the skillet in the oven. Cook the tenderloin for about 15 minutes to an internal temperature of 165°F. Remove from the oven and allow the tenderloin to rest, covered on a plate, for 10 minutes.

Cook the sausage on the grill, turning each side every 3 to 4 minutes until done, approximately 10 to 12 minutes. While the meats are resting, re-heat the cabbage, apple compote and pinot noir sauce.

To Serve

  • 1/3 cup whole-grain mustard

Slice the tenderloin into ¾-inch slices. On each plate, place a serving of cabbage and half a sausage link, and garnish with a small dollop of whole grain mustard. Place the compote on the plate, lay slices of tenderloin over it, and spoon the sauce over the meat or on the side. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Monterey Veal Chops with Falcon’s Perch Pinot Noir Sauce

Courtesy of Chef Anthony Castelli, Chef at La Parma II, Huntington, New York

Serves 2

  • 2 veal chops (6 to 7 oz each)
  • salt and pepper

Season the chops with salt and pepper, and either grill or broil them.


In a sauté pan on medium heat, melt the butter and then add one sprig of rosemary. Let it heat up until it releases oils (approximately 2 minutes). Add in the sliced mushrooms and continue to sauté. Sprinkle in the flour and stir until the butter is absorbed. Pour in J. Lohr Estates Pinot Noir and let simmer for 2 minutes. Add the chicken stock and reduce for 3 to 4 minutes.

Place the veal chops in the sauté pan with the sauce and turn over to coat. Remove the chops from the pan and place on plates, pouring the remainder of the sauce with mushrooms over both chops. Garnish with the remaining rosemary sprigs, and enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Chicken Breast with Sage and Falcon’s Perch Pinot Noir Sauce

Courtesy of Chef Anthony Castelli, Chef at La Parma II, Huntington, New York

Serves 4

Cut the chicken breasts in half and pound until approximately ¼-inch thick. Lightly dust the pounded chicken breasts with flour. In a medium sauté pan, melt 1 Tbsp of butter over medium-high heat and sauté the chicken until lightly brown on both sides. Remove from the pan and set aside.

In the same sauté pan, add the remaining butter and stir in the chopped shallots and fresh sage leaves. Season the chicken to taste with salt and pepper, and cook for 2 minutes. Pour in J. Lohr Estates Pinot Noir and simmer 2 minutes. Add the chicken stock and simmer for several minutes until heated through.

To Serve

Place the chicken breasts on four plates and divide the sauce among each serving. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Falcon’s Perch Pinot Noir and Tomato Braised Beef Short Ribs with Gnocchi and Arugula

Courtesy of Chef Dave Bishow, Chef at Saddlebrooke Country Club, Tucson, Arizona 

Serves 6 to 8

Short Ribs

  • 2 cups J. Lohr Estates Falcon's Perch Pinot Noir
  • 2 cups beef stock
  • 4 cups crushed tomatoes in juice
  • 4 lbs beef short ribs
  • 1 sweet yellow onion, julienned
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 2 Tbsp extra virgin olive oil

Preheat oven to 300°F. Cut the short ribs into 8-oz pieces. Heat the olive oil in a large oven-safe pan over medium temperature. Add the short ribs to the pan and sear until a nice golden brown. Add the onions and garlic and quickly sauté. Add J. Lohr Estates Pinot Noir, beef stock, and tomatoes, and bring to a boil. Cover the pan with foil and place in an oven for 3 hours. Let cool and skim off the fat. Save braising liquid for sauce.


  • 1 1/2 lbs cooked potatoes, skinless
  • 1 egg
  • 1 cup all-purpose flour, plus extra for shaping
  • salt and peper

Bake approximately 2½ lbs of potatoes. Let cool. After the potatoes are cool, scoop out the meat of the potato and use 1½ lbs of cooked potato. Using a box grater, grate the cooked potatoes to a fine shred. Place the grated potatoes in a bowl, make an indentation in the middle of the potatoes, and add the egg and flour. Add salt and pepper to taste, and mix by hand until everything is incorporated. Sprinkle some flour on a cutting board and roll out the gnocchi dough, in manageable portions, until ropes 1 inch in diameter are formed. Dust with more flour and cut into ½-inch pieces. Drop the gnocchi pieces into a pot of boiling water, stirring very gently until the gnocchi floats for 30 seconds. Drain the gnocchi in a strainer and set aside.


  • Braising liquid from short ribs
  • 1 Tbsp butter
  • 1 Tbsp Parmesan cheese

Place two cups of the braising liquid from the short ribs into a small saucepan. Reduce the sauce until it starts to thicken, then add the butter and Parmesan cheese to tighten up the sauce.

To Serve

  • 1 cup slivered arugula

Pour the sauce over the gnocchi and gently toss together. Portion the gnocchi and sauce into serving bowls and top with the beef short ribs. Garnish with slivered arugula leaves. Serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

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