Great Grilling recipe can be served with a flair, prompting temptations for more than just one glass of wine when paired with California Syrah or a French Rhone. Prep time is about 30 minutes, prior to the arrival of guests.
Serving on oversize plates when staging brings a little drama to the table. Our table settings include early leaf color from the vineyard, but could just as easily be maple leaves circling the candle holders. I like to use what is readily available from my garden – bringing the out doors in…
Our meal Sirloin steak, Country Oven Fries and French cut tender baby Green Beans steamed to el Dante’.
4 unpeeled Golden Yukon Potatoes sliced 1/4 inch slices
2 Tablespoons olive oil
Sea Salt and freshly ground black pepper. Toss washed and slice potatoes in the 2 Tablespoons olive oil. Spread evenly on cookie sheet salt & pepper then bake in a pre heated oven at 400 degrees for 30 minutes.
Fillet Mignon, Sirloin, Rib Eye, or New York
Salt & Pepper
Grill until medium rare then transfer to cutting board for 10 minute rest prior to carving.
While your grilled steaks are resting…
Syrah Mushroom Sauce: (serving 2 steaks)
1 Tablespoon Butter
2 Tablespoons beef broth
4 Tablespoons minced shallots
6 ounces mushrooms thinly sliced
3 Tablespoons of Syrah
2 Tablespoons freshly chopped parsley
Melt butter over medium high heat. Add the broth, shallots and mushrooms to skillet and sauté about 5 minutes, until mushrooms are soft. Add wine and reduce liquid through a slow simmer until mushrooms are “just” covered. -About 3 minutes. Garnish with parsley and serve.