Cherry-Kissed Pairing: Maison Noir's Horseshoes and Handgrenades + Steaks in a Cherry Pan Sauce #WinePW
- Wendy from A Day in the Life on the Farm shares Here's to Longevity. Cheers!!
- Culinary Adventures with Camilla is sharing Cherry-Kissed Pairing: Maison Noir's Horseshoes and Handgrenades + Steaks in a Cherry Pan Sauce.
- Linda from My Full Wine Glass shares Back to Brown Estate - for Zin this time.
- Deanna from Wineivore pairs Long Life Noodles + Longevity Chardonnay with a Unique Twist.
- Susannah from Avvinare features A trio of delightful wines from Theopolis Vineyards.
- Gwendolyn from Wine Predator…Gwendolyn Alley gives us a triple header: Organic Field Number Fifteen Fulfills a Lifelong Dream in El Dorado, We Say “Kiwa’nan” to Kitá Wines with 3 Blends by Tara Gomez Paired with Soul Food, and NFL Super Star Charles Woodson’s “Intercept” Pinot Noir Paired with Smoked Ham.
- Nicole from Somm's Table is Cooking to the Wine: Longevity Pinot Grigio with Crab Cakes.
- David from Cooking Chat will pair Berbere Lentil Chili with Rosé from the McBride Sisters.
Horseshoes and Handgrenades is sourced from Syrah out of southwestern Oregon and Cabernet Sauvignon and Merlot from Washington. It is a full-bodied red blend that drips with cherry aromas and flavors.
- 2 to 3 steaks (use whatever you prefer, I used New York strip steaks)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 4 sprigs fresh thyme
- Also needed: a rimmed cast iron skillet, foil
Cherry Pan Sauce
- 1 tablespoon butter
- 2 garlic cloves, smashed
- 2 teaspoons fresh thyme leaves, chopped
- 2 cups fresh cherries, stemmed and pitted (or frozen if cherries aren't in season)
- ½ cup dry red wine
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon maple syrup (or use honey)
- 1 Tablespoon mustard (I used a whole grain)
- freshly ground salt, taste
- freshly ground pepper, to taste
Take the steaks out of the fridge and let them stand on the counter for at least 30 minutes before cooking. Season the steaks generously on both sides.
Heat a large cast-iron skillet - I used an enamel over cast iron - over high heat. Add the oil to the pan and swirl to coat the surface. Once it's shimmering and hot, add the steaks to the pan.
Cook for 3 minutes on each side, allowing a deep brown crust to form on each side of the steak. A word of caution: once you put them in the pan, do not touch them. And, again, once you flip them over, do not touch them. You want to make sure a nice crust forms. If you take the internal temperature, the steaks should be around 130 degrees Fahrenheit which is medium rare. They will continue to cook slightly from the residual heat. If medium rare isn't what you want, cook them longer or shorter according to your taste.
Remove the steaks from the pan and set on a cutting board or platter. Tent with foil and allow to rest while you make the cherry sauce.
Add the butter and new garlic. Cook over medium heat for about 3 minutes or until the garlic begins to soften. Add in the chopped thyme and the cherries. Cook for about 5 minutes, stirring frequently.
Once the cherries begin to soften and release their juices, pour in the wine, balsamic vinegar, maple syrup, and mustard. Whisk to combine and make sure that you scrape up any browned bits from the steaks off the bottom of the pan. It's called the fond and it's where a lot of flavor comes from!
Bring the mixture to a simmer and cook over medium-low heat for approximately 10 minutes. The wine will reduce and the cherries will burst. Season, to taste, with salt and pepper.