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Recipe of the
Day
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Cabernet Beef Jubilee
Category:
Beef, Entrees, Steaks
Wine:
Mouton Cadet, France
Mouton Cadet is a blend of wines, from Château Mouton Rothschild and from neighboring châteaux and vineyards.
Yield: 4 servings
| 1
2/3 |
|
top blade
steaks, 5 oz. each |
| 1/4 |
cup |
balsamic
vinegar |
| 1 |
cup |
Cabernet
Sauvignon wine |
| 1/2 |
cup |
sugar |
| 1/2 |
tsp |
mustard seed |
| 2 |
|
strips lemon
zest |
| 2 |
|
sticks
cinnamon |
| 1 |
cup |
dark sweet
cherries (fresh, frozen or canned) |
Procedures
- Cherries and beef - a surprising, but delightful combination.
- Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon
sticks together in a saucepan.
- Simmer over medium heat for 10 minutes.
- Pour 3/4-cup of the sauce mixture into a resealable bag.
- Add steaks to bag, seal well.
- Turn to coat steaks and marinade in the refrigerator for 30 minutes to
2 hours.
- Strain remaining wine mixture, pour back into sauce pan and add
cherries.
- Place mixture in refrigerator while steaks marinade.
- Place steaks on grill over medium high coals.
- Grill for 4 minutes per side for medium-rare, turning once.
- While steaks are cooking bring wine sauce to a simmer for 5 minutes to
reheat.
- Serve steaks with sauce.
- Suggested wine: Cabernet Sauvignon
- If you prefer a thicker sauce, dissolve 1 Tbsp. corn starch in 1 Tbsp.
of cold water and add to the sauce while reheating.
- Other recommended cut:
- Sirloin steak, strip steak, ribeye steak.
- Shoulder steaks may be used if you increase marinating time to 6-8
hours.
- Prep: 20 minutes, Refrigerate: 30 minutes to 2 hours, Cook: 10 minutes
- Courtesy of the Texas Beef Council - www.txbeef.org
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This site was last updated on
07.08.2007
More information: webmaster@egourmetcheese.com
Copyright © 1997-2006 eGourmetCheese.com All right reserved.
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