2015 Limited – Cabernet Sauvignon
This rich full-bodied wine is known for its hint of dark fruits with butterscotch accents and pairs well with hearty meals. This month we are uncorking a bottle of our 2015 Limited – Cabernet Sauvignon and serving it alongside an herb crusted steak with braised vegetables. The full body of the Cabernet plays nicely with the hearty porterhouse and melody of braised vegetables that includes, red and yellow bell papers, zucchini and russet potatoes all topped with fresh shredded basil.
To complete the perfect paring with our exquisite Limited Cabernet, we suggest a salad of mixed winter greens topped with a splash of balsamic vinaigrette.
Do more with your meals and enjoy a bottle or two of our Limited Cabernet Sauvignon!
Herb Crusted Porter House Steak
INGREDIENTS
For the herbed butter:
1/4 cup mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped
1/2 cup (1 stick) unsalted butter, at room temperature
Kosher salt
Freshly ground black pepper
For the steak:
2 porterhouse steaks, (2-inch thick), about 4 pounds
2 tablespoons vegetable oil
2 tablespoons butter
Kosher salt
Freshly ground black pepper
PREPARATION
DO AHEAD:
Herbed butter can be made ahead and refrigerated for up to one week.
Make the herbed butter:
In a bowl, using a wooden spoon, stir together the herbs and butter. Season to taste with salt and pepper. Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface, removing any extra. Cover with plastic wrap and place in the refrigerator.
Cook the steak:
Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.
Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon oil to pan. When oil begins to smoke, add the first steak and cook until brown and crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste. Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak.
Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven to cook until an instant-read thermometer inserted into the center of the steak registers 120°F for medium-rare, about 5 minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.
To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter. Serve with herbed butter.
Braised Chunky Vegetables
INGREDIENTS
2 medium Russet potatoes (approximately 1 pound), peeled and cut into 1-inch cubes
1/2-cup vegetable oil
Freshly ground black pepper
1/4-cup extra-virgin olive oil
3 cloves of garlic, peeled
2 small onions peeled and cut into 1-inch chunks
2 small red bell peppers cored, seeded, and cut into 1-inch cubes
2 small yellow bell peppers cored, seeded, and cut into 1-inch cubes
2 small zucchini, ends trimmed, quartered length wise, cut into 1-inch cutes
1/2-cup shredded fresh basil leaves
Salt
PREPARATION
Stir the potatoes into a large saucepan of boiling salted water. Return to a boil and cook just until the potatoes are tender when poked with the tip of a knife, about 4 minutes. The potatoes should still be quite firm. Drain the potatoes and spread them out on a baking sheet to cool.
Heat the vegetable oil in a small skillet over medium heat. Carefully slip half the potatoes into the oil and fry, turning them in the oil until golden and crisp on all sides, about 6 minutes. Remove them with a slotted spoon to a baking sheet lined with paper towels. Repeat with the remaining potatoes.
Heat the olive oil in a large skillet over medium heat. Whack the garlic with the flat side of a knife and add to the oil. Cook, shaking the skillet until golden, about 3 minutes. Scatter the onions into the skillet and cook stirring occasionally, until softened, about 5 minutes. Add the red and yellow peppers, season lightly with salt and pepper, and cook, stirring, until the peppers are softened, about 5 minutes. Add the zucchini, season lightly with salt and pepper, and cook, stirring gently until the vegetables are browned and tender, about 7 minutes. Add the potatoes and toss. Toss gently with shredded fresh basil. Taste, and season with salt and pepper if necessary.
Serve immediately on warm plates.