Aged Cabernet Series Artisan Recipe - July 2012

The foodies from the Wine Lovers Page provided this month's Aged Cabernet Series recipe. The Porcini-Rubbed Steak is the ideal accompaniment to this months’ Aged Cabernet Series wine club shipment featuring two award-winning aged Cabernets from Napa Valley.Porcini-Rubbed Steak 
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Porcini-Rubbed Steak

Ingredients:
• 2 oz. dried porcini mushrooms
• 2 large garlic cloves, minced
• 1 tsp sea salt
• 1 Tbsp sugar
• Cayenne Pepper to taste
• 3 Tbsp olive oil, divided
• 12-16 oz. boneless beef steak, sirloin or New York strip
• 1 tsp balsamic vinegar

Preparation:
Grind the dried mushrooms into a powder. A mini-Cuisinart is the easiest way, but you can use a spice grinder or even a mortar and pestle.

In a small bowl, blend the mushroom powder, garlic, salt, sugar, Cayenne Pepper and 2 Tbsp of the olive oil, adding olive oil a little at a time until you have a moist paste.

Rub this paste ("dry rub") all over the steak, wrap it tightly in plastic wrap, and leave at room temperature for 2 to 4 hours (or overnight in the refrigerator).

Before dinner, preheat your oven to 425ºF, and make a quick vinaigrette with the remaining 1 Tbsp olive oil and the balsamic vinegar.

Remove the plastic wrap from the steak and place the steak on a rack in a small roasting pan. Roast for 12 to 15 minutes (for rare to medium). Slice thin, across the grain, drizzle with the balsamic vinaigrette and serve.

Serve with simple accompaniments that won't steal the stage: Crusty bread or roasted potatoes, a green salad or vegetable, and a glass of wine, of course, make this a meal.

Pair this recipe with this month's Aged Cabernet Series featuring:
• Peju Family Estate Wines 2003 Estate Bottled, Rutherford, Napa Valley Cabernet Sauvignon
• Burgess Cellars 2001 Vintage Selection Napa Valley Cabernet Sauvignon 

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October 2012

September 2012

August 2012

June 2012