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Kendall Jackson on Undercover Boss

     If you’ve never watched Undercover Boss on CBS, Sunday, January 29th is the night to pour a glass of Kendall Jackson wine and tune in.

     You can get a glimpse at what it takes to get from grape to glass to you and all the people who make it happen.  Kendall-Jackson Wine Estates, the largest family owned luxury/ultra-premium wine company in America, will have their big boss out of the office and into the heart of the matter.  President Rick Tigner will be going undercover within Kendall Jackson Winery to work side-by-side with some of the employees.  Maybe it will give you an even better appreciation of that Chardonnay or Cabernet Sauvignon you’re pouring!

     You might not know, but Rick is a native Texan and hails from Plano.

Here’s a recipe to get pair with a glass of Kendall Jackson for the big show!

Grilled Beef Tenderloin and Heirloom Tomato Skewers

Recipe by Chef Justin Wangler
    • At a Glance

    Prep Time: 25 minutes

    Cook Time: 25 minutes

    Serves: Serves 6
    Ingredients

    12 small (1” diameter) Yukon Gold potatoes
    One 12 oz. beef tenderloin filet, cut into 12 chunks
    12 grape tomatoes
    2 Tbsp. olive oil

    Tarragon Aioli
    2 large egg yolks at room temperature
    11⁄2 tsp. Dijon mustard
    1 Tbsp. freshly squeezed lemon juice
    1 tsp. minced garlic
    1⁄2-3⁄4 C. canola oil
    2 Tbsp. minced fresh tarragon
    kosher salt and freshly ground black pepper

    Directions

    Soak twelve 6” long bamboo skewers in water for 20 minutes.

    Meanwhile, put the potatoes in a medium saucepan and add salted water to cover. Bring to a boil over high heat. Reduce the heat to a simmer and cook until just tender, 10-5 minutes. Be careful not to overcook. Drain.

    Combine the potatoes, beef, tomatoes, and olive oil in a large bowl. Toss to coat evenly. Thread 1 chunk of meat, 1 potato, and 1 tomato onto each skewer, piercing the tomatoes lengthwise. Set aside.

    For the aioli: In a blender or food processor, puree the egg yolks, mustard, lemon juice, and garlic until smooth. With the machine running, gradually add just enough canola oil in a slow, steady stream until the mixture is thick and emulsified. Stir in the tarragon. Season with salt and pepper to taste.

    Preheat a gas grill to medium-high. Season the skewers with salt and pepper. Place on the grill, cover, and cook until seared, 1-2 minutes on each side. Arrange 2 skewers on each of 6 small plates. Serve with the aioli in small bowls on each plate.

    Pair it with a glass of JACKSON HILLS Cabernet Sauvignon

    TASTING NOTES
    “This Jackson Estates Grown Cabernet Sauvignon stands apart. With plenty of cassis, hints of espresso roast and dark cacao it offers a mid-palate lushness, opulent texture and elegantly balanced tannins.” – Randy Ullom, Winemaster

    ACCLAIM
    93 points, Steve Heimoff, Wine Enthusiast, June 2010
    “From the steep Sonoma slopes of Mount St. Helena comes this tannic, concentrated young 100% Cabernet. Dramatic in structure and flavor, with massively packed blackberries, dark chocolate and pain grillé. The wine was aged in 49% new oak, which adds smoky, spice overtones…”