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Beef Skewers
Serves 4
Ingredients:
1 lb. tri-tip beef
16 skewers
½
cup Cabernet Sauvignon
2 Tbsp. garlic, minced
2 tsp. fresh thyme, minced
1 Tbsp. shallots, minced
juice of 1 lemon
salt and pepper, to taste
Preparation:
Mix all of the
ingredients, except beef, salt and pepper, together in a bowl and set aside to
marry for 2 hours.
Slice
beef into strips and add to marinade. Let sit overnight. The next day, season
beef with salt and pepper, skewer, and grill. Then add your favorite barbecue
sauce. TOP
Sicilian-Style Beef Stew
Serves 6
Ingredients:
3 lbs.
boneless beef chuck roast, trimmed and cut into 2-3" pieces
1 Tbsp olive oil
2 large yellow onions, roughly chopped
4 Yukon gold potatoes, peeled and cut into 1" chunks
1carrot, peeled and cut into ½"
pieces
2 stalks celery, cut into ½"
pieces
1 cup chopped, peeled and seeded tomatoes
1 large eggplant, peeled and cut
into 1" chunks
2 medium zucchini, cut into ½"
pieces
3 cups roughly chopped Swiss chard
salt
freshly ground black pepper
½
cup Cabernet Sauvignon
2 cups veal stock
Preparation:
Preheat the oven to
300 degrees. In a large pot,
sear the beef in olive oil in batches and set aside. Once all the meat is
seared, layer the ingredients: start with meat at the bottom and alternate
vegetables and meat, ending with the Swiss chard on top.
Season each layer with salt and pepper to taste. Add the wine, veal stock and
water to cover. Bring to a boil, reduce the heat, cover, and cook 1½-2
hours, or until the meat is tender.
TOP
New York Steak with
Mushroom Sauce
Serves 4
Ingredients:
4 New York steaks, 8 ounces each
2 Tbsp. olive
oil
1 tsp.
chopped shallots
2 Tbsp. unsalted butter
3 cups assorted sliced mushrooms
1 Tbsp. red
wine
2 Tbsp. Ruby Port
salt and pepper to taste
Preparation:
Season the steaks with salt
and pepper and grill or fry until done to your liking. While the steaks are
cooking, prepare
the
mushrooms. Heat a skillet over medium-high heat. Add the oil and sweat the
shallots. Add the butter and mushrooms, season with salt and pepper. Add the
wine and port and cook for another minute or two. Serve the mushrooms over the
steaks.
TOP
Venison Medallions with
Green Peppercorns
Ingredients:
8 venison medallions, 2-3 ounces each
¾
cup Rutherford Hill Merlot
2 Tbsp.
olive oil
3 shallots, minced
1 Tbsp. Dijon mustard
1 cup veal stock
1 Tbsp green peppercorns
½
cup
crème fraîche
salt and pepper to taste
Preparation:
Season the steaks with salt
and pepper. In a frying pan, heat the olive oil and sauté the venison for
3-4 minutes on each side. Set aside on a plate.
Add the shallots to the
pan and cook until soft. Deglaze with the wine and reduce by half. Stir in the
mustard and the stock, and bring to a boil. Reduce by half. Add the peppercorns,
crème fraîche, and salt and pepper to taste. Spoon the sauce over the medallions
and serve with Cabernet Sauvignon!
TOP
Beef Tenderloin with Mushrooms in a Red Wine Reduction Sauce
Serves 6
Ingredients:
3
oz. Shittaki mushrooms
3
oz. Crimini mushrooms
3
oz. Portabello mushrooms
6 oz. Beef Tenderloin filets, cut from the
center of the loin
1
½
Tbsp. crushed green peppercorns
1
½
Tbsp. salt
3
Tbsp. butter
½ cup dry red wine
2 cups veal stock
Preparation:
Sauté the mushrooms over
medium heat in the butter; season with salt and pepper. Season the beef with
the green peppercorns and salt and place on a hot grill (when charcoal is gray).
Cook for 4 minutes on each
side. In the sauté pan with the mushrooms, add the red wine and reduce until
all liquid is gone. Add the veal stock to mushrooms and reduce over high heat
until the liquid has reduced by one-third.
Check seasoning and pour over steaks.
TOP
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