The history of Syrah is very interesting. The original parents of Syrah are believed to have originated in the area of what is now called the country of Georgia or northern Iran. From there, the parents found their way to southern France. The Department of Enology at University of California – Davis used DNA typing and extensive grape reference material from the Viticultural Research Station in Montpellier France to conclude that Syrah was the offspring of the grape varieties Dureza (the father) and Mondeuse Blanche (the mother). The first ever Syrah plants were created naturally when a Dureza vine pollenated a Mondeuse Blanche vine in southern France. This is thought to have happened in 77 AD.
The Tsillan Cellars Syrah vines produce the classic Syrah wine type. This translates into; a medium to full bodied wine possessing deep purple – red color, generous tannins and acidity and flavors and aromas of plums, blackberry, black pepper, violets and earth. Our Syrah wines are made to age between 8 to 15 years if cellared properly.
Tenderloin Steak with Smashed Potatoes & Syrah Gravy
- 2 – 6 oz. tenderloin steaks
- 8 small carrots, cut in half lengthwise
- 6 oz. fingerling or other small potato
- 1 TBL. Bacon bits
- 1 TBL. Chopped chives or green onions
- 1 cup beef broth
- ½ cup Tsillan Cellars Syrah
- 2 sprigs rosemary
- 1 TBL. Chopped shallot
- 6 whole black peppercorns
- Small pinch thyme leaves (fresh or dried)
- 1 chopped garlic clove
- ½ Cup heavy cream
- 3 TBL. Unsalted butter
- 70/30 salt & pepper mix.
- 2 tsp. olive oil
Start this recipe by preheating your oven to 425 degrees. Next toss potatoes in 1 tsp. olive and a pinch of S&P mix and roast 20 minutes or until tender. Meanwhile place broth, wine, rosemary, shallots, peppercorns and thyme in a small pot and cook on high heat until reduced by half. Strain gravy and place back in pot and add ¼ Cup heavy cream and 1 TBL. Butter, simmer until blended and leave on low heat until ready to use. While gravy is reducing Season steaks on both sides with S&P mixture and sear with a TBL. Butter on medium high heat 1-2 minutes on each side and place in the oven approx. 4 minutes (cooking time will vary based on steaks thickness) until 110 degrees and set aside to rest (will become Medium Rare through the resting process).while steak is cooking Sautee carrot in olive oil and a pinch of S&P until you r desired doneness. While steak is resting bring remaining heavy cream, 1 TBL. Butter, garlic and bacon to a boil, add potatoes and chives and smash with a spoon or whip in a food processor. Place items on a plate garnished with a fresh rosemary sprig, serve with a glass of Tsillan Cellars Syrah and enjoy!