by Beth Heiserman, Reyes Winery
Usually when I decide upon a topic to write about, I choose a wine first. This week, I chose the food before I decided 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, and how much I enjoyed when my mom used to make these for me. My mom made 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 the 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 about 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. This is a wine that hasn’t been released yet, but every once in a while 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!
Hot roast beef sandwiches
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 schmear 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. Plus, adding salt when cooking something for a lengthy time will extract the juice out of the meat. If you think you need more salt, add 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.