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Aged Cabernet Series Artisan Recipe - December 2013

This is a hearty, beefy, old-fashioned recipe that turn thick steaks into “carpetbags” in which a ration of oysters simmer while the meat grills. It’s quick and simple, and of course enjoy this simple fare with this month's Aged Cabernet Selections.Carpetbag Steak 

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Carpetbag Steak

Ingredients:
• 4 large oysters, shucked
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Dijon mustard
• 2 inch-thick beef filet mignons
• 2 strips bacon
• salt
• black pepper
• 2 Tbsp olive oil
• 1 Tbsp lemon juice
• 3 oz Tawny Port or any dry Sherry

Preparation:
Put the oysters, Worcestershire sauce and mustard in a small bowl.

Cut a deep pocket into the side of each steak.

Spoon two of the oysters and a share of their seasoning mix into the pocket in each steak. Stretch a strip of the bacon around the perimeter of each steak and secure with toothpicks or a skewer. Salt and pepper each steak to taste.

Heat the olive oil in a heavy skillet, and cook the steaks over high heat for three minutes on each side for medium rare. If you prefer them cooked past medium-rare, reduce heat to medium and cook another three or four minutes or to your liking.

Remove the steaks to a warm platter. Return heat under the skillet to medium high and deglaze quickly with the lemon juice and wine, cooking until it reduces to a fairly thick glaze; serve this as a sauce with the steaks.

Serves 2.

Pair this recipe with this month's Aged Cabernet Series featuring:
• Macauley Vineyard 2005 Beckstoffer, To Kalon Cabernet Sauvignon
• Vin Roc Wine Caves 2005 Napa Valley Cabernet Sauvignon

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November 2013

October 2013

September 2013

August 2013

July 2013

June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

Bonus Recipe

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

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