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Pair with our 2009 Reserve Pinot Noir

2009 Chehalem Reserve Pinot Noir label



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Beef Bruschetta - Two day preparation


Beef Striploin
2 whole carrots
1 stalk of Celery
1 yellow onion
3/4 cup of red wine
1 16 oz package of cream cheese
1 8oz package of Stilton (blue cheese)
1 bunch of green onions
1 lemon
White Truffle Oil

Steak Dry Rub: Equal Parts Cumin, Mustard seed, Garlic flakes, Ground Pepper, Salt, Time, Fennel Seed


  1. In a pot cook diced carrots, celery and onions down with red wine for about 15 minutes on high heat (to cook the alcohol out)
  2. Let wine sauce cool to room temperature and then add beef strip loin to wine sauce and let marinate over night
  3. Take all the ingredients in the dry steak rub and blend ingredients into a fine rub
  4. Take the strip loin out of the red wine sauce and pat dry; then rub with dry seasoning and let sit overnight
  5. Turn grill on high, get it extremely high heat and put strip loin directly on grill. Leave grill top open because all you want is a nice sear cook 5 minutes a side
  6. Pull strip loin off grill and let it sit before slicing. The meat will sit up to three days before slicing.

Blue Cheese Spread

  1. Take blue cheese and cream cheese and place in a mixing bowl
  2. Add half the bunch of green onion, half a lemon and some lemon zest,
  3. Whip mixture until smooth, salt and pepper to taste


  1. Slice baguette into ¼ inch thick pieces
  2. Spread blue cheese over the baguette
  3. Place sliced strip loin over cheese
  4. Top meat with a piece of arugula
  5. Drizzle with truffle oil to finish
  6. Serve Immediately

**To make this dish right away skip the red wine and go straight to the dry rub and let sit for at least 2 hours


106 South Center Street • Newberg, OR 97132
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