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Three Mustard
Vinaigrette
Oven
Roasted Peppercorn Sirloin with Mustard-Shiitake Salad
Mustard Roasted Whole Natural Chicken with Potatoes and Mirepoix
Grilled Mustard-Marinated Portobello and Radicchio
Napoleon
Papi’s Grilled Three Mustard Marinated Chicken with
Sweet Potato Fried Rice
WINE NOTES
Block 13 Pinot Noir: Reds can also be paired with poultry and
vegetables -- one is not limited to only white wines. This pinot noir is
especially suited for lighter dishes as it has bright raspberry and Bing
cherry notes coupled with the rich aromas of mushrooms and violets. This
is a juicy light red that in summertime can be served slightly chilled.
Hess Collection
“Artezin” Zinfandel: Red zinfandel is the ‘real’ zinfandel and is a
grape that displays a thick palate brimming with blackberries, pepper and
spices. Fantastic with grilled foods as it helps to accentuate the smoky
flavors. This is also great paired with spicy or gamey foods as a
‘contrast wine’ to bring out different aspects of the flavors |
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Oven
Roasted Peppercorn Sirloin
with Mustard-Shiitake Salad
Serves 4
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3 prime naturally fed sirloin
steaks, bone out
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½ pound shiitakes, stemmed
and cut into ¼-inch slices
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1/4 cup Three Mustard
Vinaigrette
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2 small heads frisee salad,
cored, washed and spun dry
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Grapeseed or canola oil for
cooking
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Kosher salt and freshly
ground black pepper
Pre-heat an oven to 400 degrees.
Season the steaks with salt and lots of freshly ground pepper. In a sauté
pan coated lightly with oil over high heat, sear the steaks until brown,
about 2 to 3 minutes. Turn over and place in the oven until medium-rare,
about 6 to 8 minutes depending upon thickness. Remove from oven and
transfer to a cutting board and let rest for 5 to 8 minutes before
slicing. Meanwhile, in the same sauté pan coated lightly with oil over
medium-high heat, sauté the mushrooms until soft, about 3 minutes, and
deglaze with Three Mustard Vinaigrette and reduce by 10 percent. Place
frisee in a bowl and pour hot vinaigrette on top, tossing to coat. Season
with kosher salt and freshly ground black pepper. Place a small mound of
frisee on a plate and top with sirloin slices.
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