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Food & Wine — Beef

Stir-Fried Top Sirloin Steak with Red Rice, Shiitake Mushrooms and Kale

Posted by Plume Ridge Bottle Shop on

Stir-Fried Top Sirloin Steak with Red Rice, Shiitake Mushrooms and Kale

  Need a quick fix for an easy week day meal? This is was an easy dinner that was absolutely delicious with our Grenache Blends. The spiciness and the slightly bitter kale goes perfectly well with a  lovely light bodied wine.  This recipe could be adapted for a vegetarian dinner by using 15 ounces of mixed mushrooms to replace the meat. The red rice gives this dish a nice nutty flavor.  Serves 4Ingredients 3/4 cup red rice cooked according to package directions and cooled on a baking sheet 4 tablespoons neutral flavored cooking oil such as grape seed oil 3 plump garlic cloves,...

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Grilled Steak Salad with Blistered French Green Beans and Cherry Tomatoes

Posted by Plume Ridge Bottle Shop on

Grilled Steak Salad with Blistered French Green Beans and Cherry Tomatoes

  Grilling season is in. Pro tip from our Culinary Professional Nannette Berning-Pate, "I like to serve this recipe at room temperature with some grilled crusty artisan bread and a tossed green salad." Serves 4 Ingredients: 1 large boneless New York steak approximately 2lbs. (Or 2 smaller steaks to total 2 pounds) Salt and pepper  12 ounces fresh Haricot Vert ( thin French style green beans) 1 1/2 pints cherry tomatoes 3 tablespoons good quality olive oil Freshly made Chimichurri Sauce to drizzle over salad Instructions: Bring meat to room temperature.  Salt and pepper to taste.  Grill to desired doneness....

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Pan Seared Ribeye with Shallots Agrodolce

Posted by Plume Ridge Bottle Shop on

Pan Seared Ribeye with Shallots Agrodolce

From Pre-Covid Travels Experiencing culinary delights while you travel, creates forever lasting memories. I had the pleasure of spending Valentine's Day with my wife while she was judging wines for Anivin in Paris, France this year. We treated ourselves to a private cooking session with a local chef using local market ingredients. This recipe was inspired by my recent trip, and check out my inclusion of a frying pan, Papiette (loose pocket) and tenderization process for the meat below. The Agrodolce brings a sweet and sour element by utilizing honey and vinegar.  For this longer cooked meat, we recommend a balanced...

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Chimichurri Grilled Flank Steak

Posted by Plume Ridge Bottle Shop on

Chimichurri Grilled Flank Steak

  This traditional Argentinian chimichurri sauce is a celebration of fresh herbs and well seasoned steak. This juicy, peppery and savory dish should be paired with a lovely fruit forward red from Argentina. Ingredients: 1 bunch Italian parsley, chopped fine 1 bunch cilantro, chopped fine 3 large cloves garlic, minced 3 tablespoons capers, drained and chopped fine 2 tablespoons sherry vinegar 1 teaspoon salt 1teaspoon red pepper flakes 1/2 teaspoon ground black pepper Juice of 1/2 large lemon 3/4 cup extra virgin olive oil 1 2lb flank steak Directions: Combine parsley, cilantro, garlic, capers, vinegar, salt, red pepper flakes, black pepper,...

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Steak au Poivre

Posted by Plume Ridge Bottle Shop on

Steak au Poivre

Classic steak au poivre is a simple dish of seared peppercorn crusted steak with a creamy sauce. In this recipe we use New York steaks and a splash of Cognac for the sauce. A good steak deserves a classic pairing with Bordeaux Red

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