Wine-and-Herb-Marinated Rib Eye Roast


  • 1 4-pound beef rib eye roast
  • 3/4 cup dry red wine
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil or cooking oil
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon-style mustard
  • 1/4 teaspoon garlic salt


  1. Place roast in a plastic bag set in a deep bowl. For marinade, in a mixing bowl combine wine, lemon juice, olive oil or cooking oil, pepper, rosemary, marjoram, Worcestershire sauce, mustard, and garlic salt. Pour marinade over roast. Seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
  2. Remove roast from bag, reserving marinade. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 350 degree F oven for 1-1/4 to 2-1/4 hours for medium (160 degrees F) or 1-1/2 to 2-1/2 hours for well-done (170 degrees F), brushing with marinade occasionally. (Do not brush with marinade during the last 5 minutes of roasting.) Cover with foil and let stand 15 minutes before carving. Makes 8 to 10 servings.


Lavender Wine Jelly

Great for gift-giving


1/4 cup dried lavender leaves
2-1/2 cups water
4-1/2 cups granulated white sugar
1/4 cup white wine
2 drops blue food coloring
1 drop red food coloring
1/2 bottle (or 1 packet) liquid pectin


Bring water to a boil in a medium saucepan. Stir in lavender leaves, remove from heat, and let steep for 15 minutes.

Pour mixture through a fine-mesh strainer or a layer of cheesecloth, reserving the liquid. Measure 2 cups of the liquid and return to the saucepan.

Return to the stove and stir in sugar, white wine, and food coloring. Bring to a rolling boil, stirring constantly. Add pectin, return to a full boil, and continue boiling for 1 minute, stirring constantly. Remove from heat and skim off foam.

Ladle lavender jelly into sterilized jars to within 1/2 inch of the top. Wipe tops of jars and screw on sterilized lids. Process in a boiling water bath according to your canner's instructions.

Yield: about 3 half-pints


Beef Tenderloin Asturias (serves 4)


  • 1/4 cup olive oil
  • 4 (6 ounce) beef tenderloin steaks
  • salt and pepper to taste
  • 1 small onion, minced
  • 1 tablespoon paprika
  • 1/4 cup dry white wine
  • 1/2 cup beef broth
  • 4 ounces Spanish blue cheese, such as Cabrales or Valdeon
  • 2 tablespoons chopped parsley


  1. Heat olive oil in a large skillet over medium-high heat until smoking. Season steaks to taste with salt and pepper, then sear on both sides in hot oil. Reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. Remove steaks from skillet and keep warm. 
  2. Stir in minced onion and cook until softened and translucent, about 5 minutes. Season with paprika and cook for an additional minute. Increase heat to medium-high, then pour in wine. Simmer until the wine has reduced by half, then add the beef broth, return to a simmer, and cook for 2 minutes. Stir in the crumbled blue cheese until just melted. 
  3. To serve, pour the sauce over the steaks and sprinkle with chopped parsley. 



Chicken Cordon Bleu II (serves 6)


  • 6 skinless, boneless chicken breast halves
  • 6 slices Swiss cheese
  • 6 slices ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream


  1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. 
  2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. 
  3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. 




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