Van Ruiten, Cabernet Sauvignon. 2013
This Cabernet Sauvignon is hand-picked from John’s home ranch. The vines produce small berries that give this big rich wine its inky dark color and ample tannins. The top aroma note is un-mistakenly cherry and cassis followed by notes of allspice and nuanced vanilla introduced from being aged in French oak barrels. Medium full in body this wine has full flavors of currant, sweet roasted peppers, dark chocolate, and note of soft herbs that lead you to a layered lengthy finish with a firm grip. This wine will benefit from breathing. Try a sip right out of the bottle, then pour a glass and let it sit for 20 or so minutes and try it again. I don’t often suggest wine for cellaring that is this reasonable $18.99 but I am for this one it will improve thru 2022 with proper cellaring. The Wine Enthusiast had this to say about the wine, "Loads of ripe fruit flavor, scads of fine-grained tannins for texture, and a sense of depth with complexity make this a wine to seek out. It's full bodied, dry, and very bold but also well balanced for the long haul.” WE90
Sunday Steak with maitre d'butter
What you will need:
2 porterhouse steaks (1 pound each)
1 stick unsalted butter
1 ½ tablespoons flat leaf parsley, chopped
1 teaspoon shallot, minced
Freshly ground white pepper
Fresh cracked black pepper
Juice of half of a lemon
How prepare the butter:
Allow the butter to soften to room temperature. Meanwhile place the garlic, shallot and parsley into a mortar. Using the pestle bruise, crush, and pulverize the aromatics until they are mushy. Place the butter into a small mixing bowl and smear it around with a rubber spatula. Add about1/2 teaspoon of lemon juice, a pinch of salt and a few grinds of white pepper. Blend the butter until it is one shade of green with no streaks. You can either refrigerate the butter as is or you can roll it up in parchment pepper, then foil and twist the ends to form a round log. The foil allows the ends to stay sealed.
How prepare the Steak:
Take the steaks out of the refrigerator and allow the steaks to come up to a cool room temperature (usually 1-2 hrs.), season both sides a little liberally with fresh ground black pepper and salt. Place a cast iron skillet over medium high heat. Add enough oil to coat the bottom of the pan. When the oil is hot but not smoking sear the steak. Cook the steak on each side until it has caramelized brown crust on both sides. Remove the steak from the pan when it has reached one temperature below where you like. If you want it cooked medium then cook the steak to medium rare and so on. Remove the steak to a sheet tray. Cook the second steak in the same fashion. Let them rest at room temperature.
Place the top rack so it is about 4 to 6 inches from the broiler. Pre heat the broiler. Using a very sharp knife cut the meat from each side of the bone then slice the meat into smaller size pieces. Re-assemble the steaks on the sheet tray. Smear each steak with some softened maitre d'butter then place a small glob on each steak. Place the steaks under the broiler just long enough to melt the butter and heat the steaks through.
I enjoy mashed potatoes or celery root with this dish along with mixed green salad, blue cheese crumbles, and a crusty baguette. Recipe adapted from food52.com
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