Steak and Brassicas with Red Wine Sauce
Recipe by Food and Wine Magazine
1 1/2 pounds multicolored brassicas, such as baby cauliflower and Romanesco, cut into 1-inch florets
4 thyme sprigs
5 tablespoons extra-virgin olive oil,
7 tablespoons cold unsalted butter, diced
Two 1-pound hanger steaks
2 small shallots
minced 2 garlic cloves, minced
1/2 cup red wine
1/2 cup chicken stock.
Preheat the oven to 425°. On a large rimmed baking sheet, toss the brassicas and thyme with 1/4 cup of the olive oil and season generously with salt and pepper. Spread in a layer and scatter 2 tablespoons of the butter on top. Roast for 20 to 25 minutes, until golden and tender.
Meanwhile, in a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil. Season the steaks all over with salt and pepper. Add to the skillet and cook over moderately high heat, turning often, until an instant-read thermometer inserted in the thickest part of each one registers 120°, 12 to 15 minutes. Transfer to a carving board and let rest for 10 minutes. Do not wipe out the skillet.
In the same skillet, cook the shallots and garlic over moderate heat, stirring, until softened, 2 minutes. Add the wine and cook, scraping up any browned bits, until almost evaporated, 3 minutes. Add the stock and cook until slightly reduced, 2 minutes. Remove from the heat and gradually whisk in the remaining 5 tablespoons of butter until emulsified; season with salt and pepper. Carve the steaks against the grain. Serve with the brassicas and sauce.
The following recipes have been created uniquely for Kingman Estates Winery by Brenda Rumery to enhance your enjoyment of our Merlot Red Wine!
Grilling season and Kingman Merlot
Peppered Steak Butter 2 Tablespoons Unsalted Butter (room temperature) 1 teaspoon coarse fresh ground Pepper 1/4 teaspoon Garlic Salt 1/4 teaspoon Salt 1/4 teaspoon Piment D'Espelette
We have used it on a T-Bone, spread on right after you pull it off the grill and let it rest. I did a beef tenderloin steak, sautéed with slice crimini mushrooms and onions. It would make a great spread for a hamburger and I am going to try it on pasta. Yum!
Italian Sausage Stuffed 8 Ball Zucchini with Cheesy Polenta
½ lb. Italian Sausage
2 8 ball zucchini or 1 medium size regular shape zucchini
2 cups fresh chopped tomatoes (divided)
½ cup finely chopped onion (divided)
1 cup grated mozzarella
2 tbsps. Olive oil (divided)
1 tsp. dried basil
½ tsp. Greek oregano
2 cloves of garlic minced (divided)
1 tbsps. tomato paste or tomato powder
Splash of Kingman Merlot
Cut the tops of the 8 ball zucchini off and core. The same as if you were preparing a bell pepper.
Boil 1” salted water and place the zucchini cut side down and par boil for 5 to 7 minutes, soft but rigid enough to stuff. Pull out of water and drain.
Heat 1 tbsp. Olive oil, sauté ¼ cup chopped onion and 1 clove of minced garlic until soft. Add the Italian sausage, crumble and brown. Drain any grease, then add ½ cup of chopped tomatoes until well blended. Salt and pepper to taste. Take off heat and stir in ¼ cup grated mozzarella.
Stuff sausage mixture into zucchini balls, if any sausage left over we will add it later.
Heat 1 tbsp. Olive oil, sauté ¼ cup chopped onion and 1 clove minced garlic until soft. Add 1 ½ cup chopped tomatoes with any liquid, 1 tsp. basil, ½ tsp. Greek oregano. Salt and pepper to taste. Cook until ½ of the liquid is gone. Blend in food processor or blender. Return to heat, bring back to boil, add 1 tbsp. tomato paste or tomato powder. Splash in about 1 tbsp. Merlot, stir until thickened. Add any of the sausage mixture you have any left to sauce. Pour sauce over zucchinis and add the rest of the grated mozzarella.
Bake in 350 degree oven for 15 minutes.
Make polenta according to package, ½ a recipe and add ½ cup mozzarella to polenta when you achieve thickness required.
On 2 plates, plate some polenta then one stuffed 8 ball zucchini and pour sauce over both zucchini and polenta.