Giornale Meritage December 2009

A Winter Feast-Ival in Napa

How does this sound? Celebrating winter at the Meritage and savoring a gourmet meal that’s truly worth celebrating. The elegant Meritage Restaurant, Siena, is now featuring a menu that incorporates all the best of the season’s flavors into one spectacular spread. Each serving is gathered from California’s finest ingredients, fresh from local farms, farm-raised beef, artisan cheeses, and more.
          
This natural winter menu is making its grand appearance from now to March, the sumptuous choices offer bold, natural flavors in entrees created by our iconic Executive Chef Laurent Berthon. In fact, Chef Laurent was recently seen on Fox 40 preparing his legendary Pork Tenderloin Saltimbocca, which is one of the top holiday meals featured this season. See the clip for yourself here.

So whether you’re cooking up a winter feast in your own home or enjoying the total indulgence of being deliciously pampered at Siena, we welcome you to enjoy one of the finest experiences your palate has ever had. For epicureans everywhere—or those who simply want the best meals in Napa, come enjoy winter at the Siena.

He’s even been kind enough to share it with all of us here:

Pork Tenderloin Saltimbocca
Ingredients:
1 pork tenderloin 16 to 18 oz cut in medallions
1 cup of fine bread crumbs
1 Tblsp of chopped Rosemary
2 oz butter
1 tblsp of chopped Garlic
1 tblsp of  chopped Shallot
2 cup of clean Wild  Mushroom
3  slice of Speck or prosciutto ham
8 leaves of chopped sage
½  cup of red wine
½ cup of cream
Salt to Taste
2 tblsp Asiago cheese

1. In a hot sauté pan add butter, Shallot, Garlic, Speck and sage.
2. Add mushroom
3. Deglace with red Wine, and reduce by 2/3
4. Add mustard and Cream. Reduce to desire consistency
5. Season to taste and finish with Asiago cheese
6. Dust medallions with bread crumbs
7. In hot pan add butter and sear medallions on medium heat cook to medium

Wine Suggestion Pinot or a Syrah.