Friday, February 14, 2014

Weekend Wino-Valentine's Day Edition: Paris Winery Syrah & Sirloin with Red Wine Mushroom Sauce

This week I have decided to feature a recent favorite of mine, the Paris Winery Syrah!

Levi's family is from Tennessee and a few years ago as a gift, we were given some wine from the Paris Winery.  We were delighted to learn of this little gem-tucked away about 15 minutes outside of town and upon our arrival we were mesmerized by the beauty of the grounds.  The main building is reminiscent of a Tuscan villa and the winding path lit with small lights leading us into the darkness of evening gave the illusion of romance and secrecy. 

Inside the quaint shop was packed full of wine displays, wine-inspired trinkets and a small bar for tastings.  The girls manning the tasting are pleasant and knowledgeable, but initially I was concerned over the quality of the wine I was about to consume-as the wine list contained the phonetic spelling of quite a few of their vintages.  I understand rural Tennessee may not be over-saturated with wine-snobs, but the condescension in the menu in addition to the amateur quality of the website left me suspect as to the quality of the wine.

The wines labeled 'sweet' are exactly that, meant to convert the non-wine drinker by the sugary liquid. 

The reds are less of a gamble as I found many of them to be delightful.  Not every wine Paris Winery carries is on the menu-so you have to ask whats not listed (this you should do at any winery).  But I will say the Syrah on the menu is the stand-out wine for me.  It has a surprisingly low tannin for a Syrah, minimal acidity and can be enjoyed with your dinner or on its own.  I find there to be a playful element to this wine-as your taste buds fight over the vanilla and caramel.

THE WINE: Paris Winery Syrah $20/btl
Fun Fact: Syrah wine in Australia is called Shiraz.
Other types of dishes that would work with the Syrah: Duck or pork would be excellent matches!

Sirloin with Red Wine Mushroom Sauce and Mashed Cauliflower
Serves 2

This recipe is meant to be done all together and the steps are put together to make the most efficient use of your time so each element are ready at the same time.  Perfect for a romantic date at home! 

2 Sirloin Steaks
3 cups fresh or frozen broccoli 
1/2 lb fresh mushrooms-sliced
1 head of cauliflower-broken into pieces
1 stick butter-unsalted
 1/2 cup white wine or light beer
1/2 cup red wine
1/2 cup olive oil
2-4 cloves (depending on size) of garlic-peeled
1 beef bouillon cube
2 Tablespoons Worcestershire
1 Tablespoon Balsamic Vinegar
1 teaspoon sugar
1/2 teaspoon dried thyme 
salt & pepper

Step 1: Put garlic in ramekin and top with olive oil.  Place in toaster oven at 350 degrees Fahrenheit. 

Step 2: In a medium/large pot, fill 2/3rds full with water, add 1 teaspoon salt and bring to a boil.  Once boiling add the cauliflower.

Step 3: In small bowl place the beef bouillon cube, balsamic vinegar, sugar and Worcestershire.  Set aside.

Step 4: In small microwavable dish place broccoli, add enough water to cover bottom of dish.  Then add salt and pepper and 1 tab of butter. Wrap in plastic wrap and place in microwave, setting microwave timer to 6-7 minutes.  Do not start microwave yet.

Step 5: Season steaks with salt and pepper on each side.  Set aside.

Step 6: In small non-stick skillet, melt 3 tablespoons of butter on low heat.  Once melted, add mushrooms and the white wine/beer.  Stirring occasionally.

Step 7: In large skillet, turn heat to med-high and allow the skillet to get hot.  Once hot (you can test this by flicking a drop of water on the skillet-its ready when the water sizzles), add the steaks.  For a rare steak, cook on this side for 3 minutes.

Step 8: Hit START on the microwave to begin cooking the broccoli.  Once mushrooms are cooked through, turn off their heat-allow them to sit on stove for now. Remove garlic from toaster oven-take a spoon, removing the cloves from the oil and adding them to the mixer.

Step 9: as the steak cooks, the cauliflower should be done.  You can tell by taking a fork and being able to easily pierce the cauliflower.  Drain the cauliflower and then put cauliflower in the mixer with, garlic (do not add the olive oil), 4 tablespoons of butter and salt (to taste)-mix to a mashed potato consistency.  Season to taste.

Step 10: Flip steaks and cook for 3 minutes (for a rare steak).  Begin getting your dinner plates ready.

Step 11: Spoon out desired amount of garlic mashed cauliflower to plates.  Remove steaks from skillet and add to the plates.  Add mushrooms over the steaks and add remaining mushroom liquid to steak skillet.  Take Worcestershire mixture and add to skillet, bring to medium heat. Stirring occasionally and scraping up the bits of steak that stuck to the bottom of skillet. 

Step 12: Add broccoli to plates.  Once red wine sauce has reduced by 1/2, drizzle over steaks and serve.



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