Most people would agree: red wine and red meat are a match made in heaven. In concurrence with this adage, the Certified Angus Beef® brand and Louis M. Martini Winery® collaborated to develop classic and non-traditional beef recipes for the grill. Each entertainment-worthy dish was created to complement the Louis M. Martini 2006 Napa Valley Cabernet Sauvignon, resulting in stunning combinations that bring out the robust, mouthwatering flavor of grilled beef, while also heightening the multiple layers and lush, lingering finish of Louis M. Martini's signature wine.
"Summer is a wonderful time to experiment with the barbecue," said Michael Martini, third generation winemaker for Louis M. Martini. "With hints of tobacco, dried fruit and herbs, Cabernet's flavors and intensity stand up perfectly to the rich and interesting recipes prepared by the Certified Angus Beef brand. I can't imagine a more ideal pairing."
"When it comes to grilling, premium beef and wine are the perfect fit for any classic outdoor affair," said Corporate Chef Scott Popovic with the Certified Angus Beef brand. "Louis Martini Cabernet is ideal, whether you're pairing it with the robust flavor of the ribeye, the delicate taste of a filet mignon or the versatility of a gourmet burger. Cabernet complements the Certified Angus Beef brand's signature marbling, allowing the many flavors of summer to truly shine."
GRILLED RIBEYE STEAK WITH CLASSIC STEAK BUTTER
Ingredients
- 4 (10-ounce) Certified Angus Beef ribeye steaks
- 1/2 pound unsalted butter, softened
- 1 tablespoon roasted garlic
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon finely chopped shallots
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh rosemary
- Salt and freshly ground pepper to taste
Instructions
1. Thoroughly combine butter with garlic, salt, pepper, shallots, parsley, sage and rosemary. Roll with plastic wrap into a log shape 1-inch in diameter; refrigerate 2 hours or until butter is solid. (Note: Recipe will yield 16 butter servings; reserve 12 for another use.)
2. Season steaks with salt and pepper. Grill to desired doneness.
3. Cut butter into 1/4-inch slices and serve over steaks.
Serves 4
GRILLED FILET WITH WATERMELON AND BIBB SALAD
Ingredients
- 4 (6-ounce) Certified Angus Beeftenderloin filet steaks
- 1/2 serrano chile, diced small
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon dried mint
- 3 tablespoons olive oil
- 4 cups medium diced watermelon
- 1 head Bibb lettuce, cleaned
- Salt and pepper to taste
Instructions
1. Whisk together chile, balsamic vinegar, honey, mint and olive oil.
2. Season filets and grill over medium-high heat until desired doneness. Remove from heat and allow to rest.
3. For salad, toss watermelon, lettuce and vinaigrette together. Serve with filets.
Serves 4
BLACK AND BLUE BURGER
Ingredients
- 1 pound Certified Angus Beef ground chuck
- 4 crusty burger buns, sliced in half
- 4 leafs green leaf lettuce
- 1 tomato, sliced
- 4 portabella mushrooms, grilled
- 4 slices red onion, grilled
- 4 ounces crumbled blue cheese
- 4 tablespoons whole grain mustard
- Salt and blackening spice to taste
Instructions
1. Preheat grill. Portion chuck into four patties. Season burgers with salt and blackening spice, grill to an internal temperature of 160°F.
2. Build sandwich by layering the lettuce, tomato, burger, portabella, onion and blue cheese. Spread the top of the bun with mustard.
Serves 4
About the Certified Angus Beef® Brand
Founded in 1978 by Angus producers, the Certified Angus Beef® brand is the only brand owned by the American Angus Association® and its more than 30,000 rancher members. An industry leader and world renowned for quality, the brand is enjoyed for its flavor, tenderness and juiciness and is offered at more than 13,500 businesses in 46 countries.
Known for its exceptional quality and generous marbling, the Certified Angus Beef brand has 10 strict scientific standards that ensure each bite is full of mouthwatering flavor, tenderness and juiciness. The brand is a cut above USDA Prime, Choice and Select, with less than 8% of beef achieving the brand's benchmark standards. For more information about the brand and its Angus producers, visit www.certifiedangusbeef.com.
About Louis M. Martini
For more than 75 years, the Louis M. Martini Winery has crafted award-winning wines from the flagship grape of Napa Valley: Cabernet Sauvignon. With the simple premise that the best grapes make the best wines, Louis M. Martini, founder of the winery, set out to acquire the finest terroir in what is now one of the world's most renowned wine producing regions. In 1977, Michael Martini, the third generation, took the helm; in 2003, merging art and science in the winery, he introduced Cellar 254 an "artist's studio" to experiment with small production, artisan red wines. Today, the winery continues the tradition in which it was established: pursuing the best Cabernet Sauvignon that the region can offer. The Louis M. Martini Winery and tasting room are located on Highway 29 in St. Helena, Calf. For more information, please visit www.louismartini.com
About Louis M. Martini 2006 Napa Valley Cabernet Sauvignon
Despite an inclement growing season, 2006 proved to be an exception vintage in Napa Valley. The Louis M. Martini 2006 Napa Valley Cabernet Sauvignon showcases a deep, purple-garnet color and reveals aromas of ripe cherry, cassis and pipe tobacco. Flavors of ripe plum, dark bing cherries and a hint of vanilla marry with oak nuances achieved from more than 12 months of aging in new and used French, American and European oak barrels. This highly acclaimed wine is complex and intense and culminates in a plush, lingering finish with velvety tannins.
Louis M. Martini wines are available nationwide and online at www.thebarrelroom.com. The 2006 Napa Valley Cabernet Sauvignon retails for $27.
Contacts:
LANE PR
Kristen Heilman, 503-546-7884
kristinh@lanepr.com