Cabernet Sauvignon Recipes
Here we offer some delicious recipes that pair very well with our Howell Mountain Cabernets. Our Cabs showcase the dense black currant and blueberry fruits, with the unmistakable Howell Mountain backbone. Cheers!
3 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons cornstarch
1 1/4 pounds sirloin steak, thinly sliced
Sauce and Stir-Fry Ingredients
1/2 cup low-sodium chicken broth
2 tablespoons dry sherry
3 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons Chinese chile-garlic sauce
1 1/2 teaspoons cornstarch
3 tablespoons vegetable oil
1/4 cup julienned fresh ginger
6 scallions, cut into 2-inch lengths
2 tablespoons pickled ginger, sliced into thin strips
1) In a large bowl, whisk the sherry with the soy sauce and cornstarch. Add the steak and turn to coat with the marinade. Let stand for 15 minutes.
2) In a small bowl, whisk the chicken broth with the sherry, oyster sauce, hoisin sauce, chile-garlic sauce and cornstarch.
3) Lift the beef from the marinade; discard the marinade. Heat a wok or large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until shimmering. Add the steak and stir-fry over high heat until browned and cooked to medium, about 1 minute. Transfer the steak to a plate. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the fresh ginger and scallions and stir-fry over high heat until fragrant, about 30 seconds. Return the steak to the wok and add the pickled ginger and the sauce. Stir-fry until the sauce thickens, about 10 seconds. Transfer the steak to bowls and serve.
Serve with steamed white rice or cooked lo mein noodles. Enjoy with a glass of our 2008 Cabernet! Recipe courtesy of Food and Wine.
Active: 25 mins
Total time: 1 hr
2 ounces dried morels (2 cups)
1 1/2 cups boiling water
One 3 1/4-pound trimmed and tied beef tenderloin roast
Salt and freshly ground pepper
3 tablespoons unsalted butter
1 tablespoon vegetable oil
2 large shallots, minced
1 1/4 cups heavy cream
1) Preheat the oven to 375°. In a large heatproof bowl, soak the morels in the boiling water until softened, 20 minutes. Reserving the soaking liquid, rub the morels under running water to remove any grit; coarsely chop any large ones.
2) Season the roast with salt and pepper. In a very large ovenproof skillet, melt 2 tablespoons of the butter in the oil. Add the roast and brown over moderately high heat on 3 sides, about 4 minutes per side. Turn the roast on the fourth side and roast for about 35 minutes, or until an instant-read thermometer inserted in the center of the roast registers 125° for rare. Transfer the roast to a carving board and cover loosely with foil. Let rest for 10 minutes.
3) Discard any fat from the skillet and set the pan over high heat. Slowly pour in the mushroom liquid, stopping when you reach the grit. Boil the liquid, scraping up the browned bits on the bottom of the skillet, until it reduces to 1/2 cup, about 3 minutes. Strain the liquid through a fine sieve set over a bowl.
4) Wipe out the skillet and add the remaining 1 tablespoon of butter. Add the shallots and cook over moderate heat until softened, about 4 minutes. Stir in the morels. Add the heavy cream and the reserved mushroom liquid and simmer over moderate heat until the sauce is thickened, about 7 minutes. Season with salt and pepper. Slice the roast 1/2 inch thick and serve with the sauce.
This is an easy and delicious centerpiece roast that will please your family and friends, especially when paired with our 2010 Vintage VIII Cabernet Sauvignon. Enjoy!