2015 Cabernet Sauvignon and Hot Roast Beef Sandwiches
by Beth Heiserman
Usually when I decide upon a topic to write about, I usually choose a wine first. This week I chose the food before I decided upon what wine I would pair a dish with.
I was watching a cooking show the other day and they were making open faced roast beef sandwiches. It reminded me when I was growing up, how much I enjoyed when my mom used to make these for me. My mom used to make them when we had leftover chicken, turkey or roast beef. And honestly I loved them all. She would always serve them on top of Mashed potatoes and gravy plus she would serve a Romanian dish called gevitch.
So, I went to the market and got all my ingredients to make a roast beef. I have these amazing mustards I bought recently: one is a white truffle Dijon and the other is a port wine balsamic Dijon. I know not everyone will have these special mustards already in their kitchen, so regular Dijon with some added herbs would be a good substitute. After I sliced the roast, on the meat slicer, I kept nibbling the slices thinking which wine would pair well. I decided that the 2015 Reyes Cabernet Sauvignon would make a tasty accompaniment.
This estate Cabernet Sauvignon was aged in French oak for 18 months, giving this fruity wine the perfect balance. It’s full bodied with notes of black cherry, blackberry and anise. It won a silver medal in the 2018 San Francisco International Wine Competition. Enjoy this delicious wine with a prime rib roast with wild mushrooms, Camembert or an almond blackberry cake. This is a wine that hasn’t been released yet, but every once in awhile this fantastic wine has made an appearance in the tasting room. If you ask me, I will get a bottle from the basement (Our special storage area), just for you!
Next Thursday, I will be on the air at #KHTS Radio, sharing my special recipes and food pairings with #ToriandKyle at 9:10am for a special treat live on Facebook. Tune in!
Hot roast beef sandwiches
So today’s lunch included creamed corn and the main attraction, a hot roast beef sandwich. I love red onions on my sandwich, a slice of tomato and a few leaves of spinach with a shmear of that special Dijon. I didn’t add any salt to my roast. Dijon mustard has enough salt that I didn’t think it was necessary. I mentioned last week by adding it early it will result in being to salty. Plus adding salt when cooking something for a lengthy time will extract the juice out of the meat. You want your roast to be juicy and not dry. If you think you need more salt and it to taste when it’s done. Enjoy!
1(4-lb.) eye of round roast
3 tbsp Dijon mustard
3 cloves garlic, minced
1 tbsp Parsley
1 tbsp Herbes de Provence
1 tsp freshly ground black pepper
1/4 cup 2015 Reyes Winery Cabernet Sauvignon
- Preheat oven to 450°.
- Rub Dijon mustard all over roast. Then evenly sprinkle the herbs and the garlic on top of the mustard.
- Spray cooking spray on pan.
- Place roast in Dutch oven with the lid off. Roast for 15 minutes.
- Add 2015 Reyes Cabernet Sauvignon to bottom of pan.
- Reduce heat to 325° and roast with the lid on for 30 minutes per pound for medium. 40 minutes per pound for medium well.
- Remove from oven and let rest 30 minutes before slicing.