Churrasco with Pebre
(Grilled Beef Tenderloin with Chilean Cilantro Sauce)

PEBRE INGREDIENTS:
• 2/3 cup canned vegetable broth
• ½ cup minced fresh cilantro
• ½ cup minced onion
• ½ cup minced red bell pepper
• ¼ cup white vinegar
• ¼ cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper
• ½ teaspoon black pepper
• 4 garlic cloves, minced

PEBRE DIRECTIONS:
• Combine all ingredients, stirring with a whisk until well-blended. Remain sauce can also be stored in airtight container in refrigerator, up to 2 weeks.

INGREDIENTS:
• Cooking spray
• 4 cups sliced onion
• ½ teaspoon sugar
• 1 ½ lbs. center-cut beef tenderloin
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ¼ teaspoon ground cumin
• Pebre (Chilean Cilantro Sauce)

DIRECTIONS:
Place a large skillet coated with cooking spray over medium heat until hot. Add sliced onion and sugar; cover and cook 10 minutes or until golden brown, stirring frequently. Keep warm. Prepare broiler.  Cut tenderloin lengthwise with the grain into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin. Repeat procedure with remaining steaks. Combine salt and next 4 ingredients (salt through cumin). Rub salt mixture over both sides of steaks. Place steaks on a broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness. Top each steak with onion mixture; drizzle each with 1 tablespoon Pebre. Recipe courtesy of Cooking Light, with Steven Raichlen, award-winning author of Healthy Latin cooking. © Photo by Becky Luigart-Stayner

Huellas Reserve
Carmenère
Maule Valley, Chile

Maule Valley is Chile’s largest wine growing region and claims many of the country’s oldest vines that were planted over a century ago. Carmenère is closely associated with the Maule Valley region, which is slightly cooler than its northern counterparts and higher levels of rain in winter months. Influenced by cold nighttime winds from the Andes, the season began with a cold spring, with a few hot spells in summer. Hand picked during the first week of May, the grapes were destemmed without crushing and fermented in stainless steel tanks. Total maceration time was 24-34 days, then racked to barrels, where it completed its fermentation in 3 months. The wine then matured for 12-14 months in French oak barrels.

“Intense carmine red, this Carmenère presents powerful notes of red and black fruit accompanied by the variety’s characteristic spicy notes such as white and black pepper along with notes of vanilla and tobacco. The palate is smooth and expansive with tremendous flavor and a persistent fruity finish. Perfect for celebrating along with braised beef or roast lamb with an herb or cardamom sauce.” –  Carlos Gatica, winemaker

Winemaker: Carlos Gatica
Appellation: Maule Valley, Chile
Varietal Blend:  90% Carmenère, 6% Cabernet Franc, 4% Cabernet Sauvignon
Analysis: 13.8% alcohol / volume; 3.6 pH; 5.2 g/L Total Acidity
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine