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Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
Roasted Garlic Cabernet Filet Mignon
 
Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
Roasted Garlic Cabernet Shrimp w/Grilled Asparagus

Ingredients:

  • Large shrimp - tail on

  • Big Sur Gourmet Roasted Garlic Cabernet

  • skewers - metal or bamboo

 

Directions:

  1. Marinate shrimp in Roasted Garlic Cabernet approximately 1-2 hours...

  2. Thread shrimp on skewers

  3. Grill or broil until shrimp is opaque and no longer pink in the center (about 7-9 minutes depending on the size of the shrimp).

Ingredients:

• 2 (4 oz) filet mignon steaks

• 1 tbls butter

• ½ tsp freshly ground black pepper to taste Salt to taste

• ¼ c Big Sur Gourmet Roasted Garlic Cabernet

• ¼ c dry red wine

 

Directions:

  1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.

  2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan and cook for 1 minute on each side or until browned. 

  3. Reduce heat to medium-low, add Roasted Garlic Cabernet and red wine. Cover and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

  4.  Remove steaks to two warmed plates.

  5. Add butter and swirl through sauce mixture.

  6. Spoon one tablespoon of glaze over each, and serve immediately.

 

 

Ingredients:
 

  1. 6   lamb rib chops  with bones attached

  2. Kosher salt

  3. 2 tsp freshly ground black pepper

  4. 2 tbls Big Sur Gourmet Roasted Garlic Cabernet

  5. Mix 1/2 c Big Sur Gourmet Roasted Garlic Cabernet + 1/2 c water to                         make  1 c liquid

  6. 2 tbls butter

  7. 1 1/2 tbls flour

  8. Mix 1/4 c Big Sur Gourmet Roasted Garlic Cabernet + 3/4 c water to                           make 1c liquid


Directions:

  1. Set a 12-inch saute pan over medium-high heat.

  2. Season the lamb with the Kosher salt and 1 1/2 tsp of the black pepper.

  3. Add 2 tbls of the Roasted Garlic Cabernet to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the Roasted Garlic Cabernet. Reduce heat to medium and add the first 1 c liquid. Cover, leaving small crack for steam to escape. Simmer until lamb is medium rare, about 10 minutes and liquid has mostly evaporated.

  4. Remove lid and take lamb chops from pan, set aside.

  5. Swirl butter in pan until melted, add the flour and stir until the rue is browned.

  6. Slowly incorporate the last 1 c liquid into the rue and stir until smooth and heated through.

  7. Season with salt and pepper, to taste.

  8. Serve the sauce with the lamb chops and potatoes (or rice).


 

  • Take Cornish game hen split them and marinate them for at least a four hours (up to overnight)...grill...ENJOY!

  • Saute mushrooms in Roasted Garlic Cabernet add to brown rice or and stir in fresh parsley.

  • Marinate asparagus briefly then grill as usual or saute in pan with Roasted Garlic Cabernet

  • Can be enjoyed as a salad dressing

  • Many customers love as a bread dipper

  • Use as a marinade for less expensive steaks, no longer than a 24 hour period...the vinegar works as a tenderizer

  • Any meats or fowl with a "gamey" taste, it is perfect!

Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
Pan-seared Cabernet
Lamb Chops
Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
Serving Suggestions

Roasted Garlic Cabernet

 

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