Binny’s loves its employees! Every day they display their passion, knowledge, work ethic and kindness, especially during the holiday season. It’s obvious that they really love the products they are selling but you may not realize that same passion often extends to food. Indeed, we are blessed with an abundance of talented cooks across the chain. This year we asked a few of those crafty culinarians to share some favorite holiday dishes and the wines they love to drink with them. We hope you try them at home and find some new favorites to add to your repertoire. Happy Holidays from everyone at Binny’s.

I have been making this for years and it never fails to impress with its indulgently delicious flavors and bright holiday colors. Best of all it’s relatively easy to make with the impact of the final dish far outweighing the effort required to put it together. You can make a sauce to go with this, but I usually rely on the warm, tangy and creamy, herbed goat cheese stuffing to play that role. I must disclose that this is not an original recipe, but its origins have been lost in the mists of time and my own foggy mind. If I had to guess, I’d say it’s from an actual magazine from the 1990s like Gourmet or Bon Appetit, but my version has almost certainly evolved a little over time. The steakhouse vibe of beef and something akin to creamed spinach make Cabernet and Bordeaux obvious pairing choices but I personally love how the bright, acidic intensity of Sangiovese works with beef in general. Add the rosemary and the tangy richness of goat cheese and the pairing really starts to sing. I like the Uccelliera Brunello di Montalcino 2017 but check out the whole 2017 vintage of Brunello di Montalcino for some amazing options.

Chris’ Festive Holiday Tenderloin of Beef

INGREDIENTS:

• 3 medium red bell peppers
• 6 oz. fresh goat cheese
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 1 tbsp finely sliced fresh chives
• 7 very thin slices of Prosciutto di Parma (or similar dry-cured ham)
• 2 – 2 1/2 pound center cut beef tenderloin roast
• 1 1/2 cups fresh baby spinach
• Kosher salt
• Freshly ground black pepper
• Butcher’s twine
• 2 tbsp olive oil

DIRECTIONS:

1. Place red peppers on a sheet pan and char all sides under a broiler. When the skin has blistered and blackened on all sides place the peppers in a large platic bag and allow to steam for ten minutes. When cool enough to handle remove skin, seeds, and stem and divide each pepper into four large slices (shortcut – use jarred roasted red pepper).
2. Preheat oven to 300ºF.
3. Combine goat cheese, herbs, salt and pepper to taste. Roll into a log approximately the same width as your piece of tenderloin.
4. Lay four slices of prosciutto on a cutting board in an arrangement that will allow you to roll up the goat cheese log like a burrito, tucking the ends in so the cheese is fully enveloped. Roll tightly in plastic wrap and refrigerate.
5. Butterfly the tenderloin by slicing down the middle lengthwise about 3/4 of the way through and open like a book. Pound meat to create a large 3/4 inch thick rectangle. Season both sides with salt and pepper.
6. Place tenderloin on cutting board, cut side up, so that when you are finished filling it you will be able to roll it back into its original shape.
7. Top tenderloin with remaining prosciutto in a single layer, starting about an inch in from the edge closest to you, with pieces slightly overlapping. Cover the prosciutto with spinach (it will seem like a lot, but you need it all). Lay the red pepper on spinach in a single layer. Place goat cheese log about two inches in from the edge closest to you. The log should span the whole width of the meat.
8. Roll the meat over the log tucking leading edge in secularly until you have a tightly rolled, reformed tenderloin. Tie the roast with twine in one-inch intervals.
9. Heat a heavy oven safe pan over medium high. Add olive oil and quickly sear all sides of the tenderloin to brown. Transfer to preheated oven and roast about 30-40 minutes until meat thermometer inserted into the middle of the meat reads 125ºF for rare.
10. Transfer roast to a cutting board and let rest for at least 15 minutes.
11. Remove twine and slice into individual servings. Use a very sharp, thin knife and only apply as much pressure as necessary, letting the knife do the work. Otherwise, you may squeeze out all the creamy goat cheese filling. Serve.