By chef Scott McGlinchey and Amanda Meyer
From our 2000 Wollersheim Winery Open House

10 oz. beef tenderloin
1 cup israeli couscous
1 tablespoon extra virgin olive oil
zest of 1 lemon
1 teaspoon chopped garlic
1 cup light vegetable stock
2 cup kalamata olives, pitted
1 small red onion
1 tablespoon chopped garlic
1 tablespoon fresh rosemary-chopped
1/4 cup sundried tomatoes
2 tablespoon capers
4 oz. extra virgin olive oil
3 oz. Wollersheim Domaine du Sac
1 1/2 oz. balsamic vinegar
fresh ground pepper to taste
seasonal lettuce greens as bedding

1. Season and grill or sear off tenderloin to desired temperature and chill. (May be done several days ahead of time if desired.)
2. In small sauce pot bring vegetable stock, garlic, lemon and olive oil to a boil. Add couscous. Cover and simmer for 7 minutes. (Open a bottle of Wollersheim Domaine du Sac and sample the elegant flavors). Turn the couscous out on a sheet pan and cool.
3. To make tapenade, chop the olives, capers and sundried tomatoes and place in bowl. Finely dice red onion and add to bowl with garlic and rosemary. Mix well.
4. Make dressing by combining olive oil, balsamic vinegar and Wollersheim Domaine du Sac. Cut tenderloin into julienne strips and toss with couscous, tapenade and dressing. Add fresh ground pepper and plate on seasonal greens. Enjoy with a bottle of Wollersheim Domaine du Sac and friends.