Thanks to the consistent support of Bradford Heap, owner and chef of Colterra in Niwot, Michael Drazsnzak, executive chef, has created a delicious local and organic dinner entree with Lasater Grasslands Beef tenderloin. Today Joe, Elizabeth P. & I dined at Colterra. Joe ordered the tenderloin which was phenomenal! (Of course, we all tasted it.) Chef Michael marinated the tenderloin in crushed whole garlic, fresh rosemary, extra virgin olive oil, cracked black pepper & salt. He then grilled it a perfect medium rare which brought out the deep flavor of the Lasater beef. It was served with a creamy risotto that featured Oxford Gardens roasted carrots, Hazel Dell Mushrooms shitake & oyster varieties. The risotto was a rich delicious compliment to the tenderloin. Two really nice aspects of dining at Colterra are the ambiance and portion size. You'll never feel rushed and therefore have plenty of time to enjoy your meal.
Elizabeth P. and I enjoyed a glass of the Honig 2009 Napa Sauvignon Blanc, but I know that David Roth, Colterra Manager, has other suggestions to
accompany the Lasater Grasslands Beef tenderloin.
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