Beef Tenderloin with Rufus Red Blue Cheese Sauce

Enjoy with a glass of Liberty Vineyards Barrel-Select Noiret or Rufus Red




1/4 cup butter

1/2 teaspoon coarsely ground black pepper

2 cloves minced fresh garlic

2 to 3 pounds beef tenderloin



2 tablespoons butter

4 ounces crumbled blue cheese

1 cup chicken broth

1/4 cup liberty vineyards rufus red wine

8 ounces sliced fresh mushrooms

1/4 cup chopped walnuts, toasted

1/2 cup pine nuts, toasted

3 or 4 thinly-sliced green onions



Preheat oven to 400° F. In skillet melt 1/4 cup butter; stir in pepper and minced garlic. Cook tenderloin in skillet over medium heat until browned on all sides (7 to 9 minutes). Remove tenderloin from skillet and place in 13″ x 9″ baking pan. Reserve pan juices and browned particles from skillet. Bake tenderloin for 35 to 50 minutes or until meat thermometer reaches desired temperature (140° for rare, 160° for medium, 170° for well.) Let rest before carving.


While the tenderloin is cooking, prepare the sauce. Melt 2 tbsp. butter in the skillet with reserved pan juices and reserved browned particles until sizzling. Stir in blue cheese and cook over medium heat, stirring occasionally, until cheese is melted (4 to 5 minutes). Stir in chicken broth and wine, add mushrooms. Continue cooking, stirring occasionally, until mushrooms are tender (5 to 6 min.). Stir in remaining sauce ingredients. Serve over carved tenderloin. Serve with a glass of Liberty Vineyards Barrel-Select Noiret or Rufus Red.

Buffalo Chicken Mac ‘N Cheese

enjoy with a glass of Liberty Vineyards Fredonia Wine



1 stick butter


1 pound medium  shell pasta

3/4 cup finely chopped onion (1 small)

1/2 cup (about 2 stalks) celery

3 cups shredded cooked chicken

2 cloves garlic, minced

3/4 cup hot sauce

2 tablespoons flour

2 cups Half and half

1/2 cup Liberty Vineyards Pinot Grigio (another 1/2 cup of half and half can be substituted)

1 pound yellow sharp cheddar cheese, shredded

8 ounces Yancey’s Fancy Jalapeno & Peppadew Cheddar, shredded

2/3 cup sour cream

1 cup panko breadcrumbs

1/2 cup crumbled blue cheese

2 Tablespoons chopped fresh parsley



Preheat oven to 350° F.  Butter a 9 x 13 inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain, rinse, and set aside.

In the meantime, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft (about 5 minutes). Stir in the chicken and garlic and cook an additional 2 minutes. Add 1/2 cup of hot sauce and simmer until thickened, about 1 more minute. Set aside.


Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour until smooth. Whisk in the half-and-half, the wine, and the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and Jalapeno & Peppadew cheeses, then whisk in the sour cream until smooth.


Combine the cheese sauce with the drained pasta, mix well.  Pour half the pasta in the prepared baking dish, put the chicken over this layer, and add with the remaining half of the pasta.


Melt 2 tablespoons butter in medium skillet, over medium heat. Add panko and parsley, stir until breadcrumbs are toasted (about 1 to 2 minutes).  Remove from heat and let cool 2 minutes. Stir in blue cheese.  Sprinkle this mixture over the pasta and bake until bubbly, 30 to 40 minutes. Let rest before serving.  Enjoy with a glass of Liberty Vineyards & Winery’s Fredonia wine.

Harvest Beef Stew

enjoy with a glass of Liberty Vineyards Barrel-Select Cabernet Sauvignon



1 cup onion, chopped

6 slices bacon, cut into 1/2” pieces

Beef chuck roast (approx. 2-1/2 to 3 lbs.), trimmed and cut into 2” pieces

8 medium red potatoes, quartered

3 medium carrots, cut into 1-1/2” pieces

2 medium onions, quartered

8 oz. fresh mushrooms, sliced

1/2 cup chopped fresh parsley

1 cup Liberty Vineyards Diamond wine

14.5 oz can beef broth

6 oz. can tomato paste

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. thyme leaves

2 cloves garlic, minced

2 bay leaves



Heat oven to 325 degrees F. In Dutch oven, place chopped onions, bacon and roast.

Cook over medium high heat, stirring occasionally, until bacon and roast are browned

(8 to 10 min.) Stir in vegetables. Stir in remaining ingredients. Cover; bake for 2 hours.

Uncover; continue baking, stirring occasionally for 1 to 2 hours or until roast is fork tender. Remove bay leaves before serving.

Serve stew with crusty bread and enjoy with a glass of Liberty Vineyards Barrel-Select Cabernet Sauvignon.

Garden Stuffed Shells with Herb Cream Sauce

enjoy with a glass of Liberty Vineyards Dry Riesling or Riesling


Shell Ingredients:

approximately 25 jumbo macaroni shells

2 tablespoons butter

1 clove garlic, minced

1 cup zucchini, sliced

1 cup yellow pepper, cut into 1” pieces

1/2 cup red onion, coarsely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons torn fresh basil

1 teaspoon fresh oregano

1 egg, slightly beaten

2 cups shredded Mozzarella cheese

1/2 cup good-quality grated Parmesan cheese

15 ounces ricotta cheese

2 medium tomatoes, cut into 1/2” pieces


Herb Sauce Ingredients:

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup milk

1 cup shredded Mozzarella cheese

1/4 cup chopped fresh parsley

1 tablespoon torn fresh basil

2 tablespoons good-quality grated Parmesan cheese



Heat oven to 350 degrees. Cook macaroni shells according to package directions; rinse. Melt butter in medium skillet. Stir in garlic; add remaining shell ingredients except egg, all cheeses,

tomatoes and macaroni shells. Cook over medium heat, stirring occasionally, until vegetables are crisp-tender (approximately 6 minutes).


Meanwhile, stir together egg and cheeses in large bowl. Stir in tomatoes and cooked vegetable mixture. Stuff each macaroni shell with egg, cheese and vegetable mixture (approximately 1/4 cup per shell). Place filled shells in a 13” x 9” baking pan.


In 2 quart saucepan, melt 2 tablespoons butter over medium heat. Stir in flour, salt and pepper. Cook, stirring occasionally, until smooth and bubbly (about 30 seconds). Add milk; continue cooking until sauce begins to thicken (about 1-2 minutes). Stir in 1 cup Mozzarella cheese, 1 tablespoon parsley and 1 tablespoon basil. Continue cooking, stirring occasionally, until cheese is melted (about 2 to 4 minutes). Pour sauce over shells; sprinkle with 2 tablespoons parmesan cheese. Bake for 25 to 30 minutes or until heated through. Enjoy with a glass of Liberty Vineyards Dry Riesling or Riesling wine.