Aged Cabernet Series Artisan Recipe - September 2012

The Pan-Grilled New York Strip Steak with Green Olive Tapenade is an ideal accompaniment to this months’ Aged Cabernet Series wine club shipment featuring two extraordinary aged Cabs from Napa Valley. Pan-Grilled NY Strip Steak with Green Olive Tapenade

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Pan-Grilled NY Strip Steak with Green Olive Tapenade

Ingredients:
• 1/2 cup slivered almonds, toasted
• 1 lb. mild green brine-cured olives
  (such as Picholene), pitted
• 5 Tbsp olive oil
• 2 Tbsp drained capers
• 4 anchovy fillets
• 2 garlic cloves

• 2 2-inch thick New York strip steaks (each about 1-1/2 lbs)
• 2 Tbsp fresh rosemary, chopped

Preparation:
Place almonds in processor and grind finely; transfer to small bowl. Place olives, oil, capers, anchovies and garlic in processor. Blend until fine paste forms. Add almonds; blend 5 seconds. Season tapenade with salt and pepper. (Can be made 2 days ahead). Cover and chill.

Pan Grill New York Strip Steaks:
Sprinkle steaks generously with salt and pepper. Coat steaks with rosemary, pressing to adhere. Heat heavy medium0sized skillet (preferably cast-iron) over high heat 5 minutes. Sear steaks 3 minutes. Reduce heat to medium-high. Continue to cook, turning every 3 minutes, until steaks are cooked to desired doneness, about 15 minutes longer for medium-rare (thermometer inserted into center will register 330ºF). Transfer steaks to platter; let stand 10 minutes. Slice steaks thinly. Serve with tapenade.

Pair this recipe with this month's Aged Cabernet Series featuring:
Jarvis Winery 2002 Estate Grown, Napa Valley Cabernet Sauvignon
Merryvale Vineyards 2001 Reserve Napa Cabernet Sauvignon

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October 2012

August 2012

July 2012

June 2012