Kendall Jackson Merlot Vintner's Reserve
The concept "Jackson Estates Grown" is the heart of our winemaking. Every grape for the Vintner's Reserve wines is grown in cool coastal vineyards that are managed by the Kendall-Jackson viticultural team. In the winery, this gives our Winemaster a broad palette of aromas and flavors to work with when layering together the final blend.
|"Intense wild berry and mocha flavors are accented by black cherry, currant and anise notes. Well structured, yet subtle tannins create a luxuriously smooth mouthfeel followed by a complex, rich and elegant finish." – Randy Ullom, Winemaster
|Sautéed Steak With Mushrooms, Oregano And Basil
Serve with Kendall-Jackson Merlot
8 Tbsp. (1 stick) unsalted butter
1/2 lb. shiitake mushrooms, quartered
Kosher salt and freshly ground pepper
1 Tbsp. olive oil
4 (1"-thick) New York sirloin or rib eye steaks
2 Tbsp. minced shallots
3 cloves garlic, minced
3/4 C. dry red wine
1/4 C. balsamic vinegar
1 C. beef stock
1 Tbsp. minced fresh basil
1 Tbsp. minced fresh oregano
Preheat the oven to 180°F.
Melt 2 Tbsp. of the butter in a heavy skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook until the mushrooms are browned, about 5 minutes. Set aside.
Heat 2 Tbsp. of the butter and the olive oil in a heavy skillet over medium-high heat. Pat the steaks dry, sprinkle generously with salt and pepper and add to the skillet. (You may have to do this in two skillets.) Cook until seared, about 2 minutes per side. Transfer to a serving dish, cover with aluminum foil and put in the oven to keep warm.
Discard the fat from the skillet without scraping the sides or bottom. Add 2 Tbsp. of the butter and melt over low heat. Add the shallots and garlic and cook until the garlic begins to brown, about 3 minutes. Increase the heat to high. Stir in the wine and vinegar, scraping the bottom of the pan. Bring to a boil and cook until reduced to one-quarter, about 10 minutes. Add the stock and bring to a boil. Cook until thickened, about 10 minutes. Stir in the basil and oregano. Stir in the mushrooms and any juices that have collected in the pan. Reduce the heat to low and add the remaining 2 Tbsp. butter in small pieces. Swirl the pan gently while the butter melts. Do not stir or whisk. Season to taste with salt and pepper.
Remove the steaks from the oven and top with the sauce. Serve.