Wednesday, February 1, 2012

Mustard Marinated Sirloin with a warm Muscadine Shallot Butter

I love steak.  I also love Muscadine wine (PS - Muscadine is spelled correctly here).

Mustard Marinated Sirloin
with a warm Muscadine Shallot Butter

You've probably heard lately about the health benefits of these berries.  Muscadine is the original American grape.  One winery does Muscadine wines better than any other.  That is Lakeridge winery right here in my home town of Clermont, Florida. It is a family owned winery and wine maker Jeanne Burgess has won 404 awards across the US for her masterfully blended wines.

This meal meal was inspired by her Proprietor's Reserve:  It's a blend of Carlos and Noble Muscadine, with just a touch San Sebastian cream sherry added at the end of the wine- making process.  San Sebastian is the sister winery located in St. Augustine, Florida. 

Proprietor's is lighter than a dessert wine (and lower in alcohol content).  Served chilled, it can accompany a filet with a Gorgonzola crust or even this dish.  Served room temp, you "get" the Sherry flavor full-force, and then it pairs perfectly with anything chocolate.  I managed to get it at a special price this weekend (sale), so even better.

Note:  If you cannot find Proprietor's or it cannot be shipped to your area, you can substitute a sweet red wine and a dash of cream sherry for this dish.

And you might say as you read this recipe," "Okay, Mary Kay, what's with the Himalayan salt?" 

Normally I don't promote the use of "fancy" or expensive ingredients, but this salt is readily available now at farmer's markets or places like Trader Joe's or Whole Foods.  A little goes a long way.  If you can't find it or don't want to use it, sea salt is just fine here.

Just like in life, there are always compromises that can be made while cooking.  ;.)

Now, for the recipe:

For each 1 pound of Sirloin steak (3/4 inch thick) you will need:

For the Quick Marinade:

2 tablespoons Worcestershire Sauce (Suggest French's Extra Tenderizing)
1 tablespoon Stone Ground Mustard

For the Seasoning:

Salt, to taste (Suggest Himalayan or Sea Salt)
Freshly Ground Black Pepper, to taste
Drizzle of Olive oil for rub

For the Muscadine Shallot Butter:

1/2 tablespoon Olive Oil
1 tablespoon Cold Butter
1 Medium Shallot, sliced
1/4 cup Proprietor's Reserve wine or substitute (sweet red and cream sherry)
Salt and Pepper to taste

Combine marinade ingredients in a plastic container.  Add steak.  Coat both sides with marinade.  Marinate the steak for at least two hours for best results.

Bring steaks to room temperature, about 20 minutes, before grilling.  Pat off excess marinade.

Preheat grill to 400 degrees.  Add salt and pepper and rub olive oil on both sides of steak(s).

Grill for six minutes one side, flip, and six minutes the other side for medium rare (if steak is 3/4 inch thick).  Adjust cooking time accordingly.

Remove steaks from grill and tent lightly to keep warm.  During resting time, prepare the butter.

Add olive oil and butter to skillet.  Add shallot.  Cook for three minutes until softened but not browned. 

Add the wine and salt and pepper.  Bring to boil and reduce to simmer by one half.

Serve shallot butter over steak.

Not a paid endorsement.
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