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Seared New York Strip Steak with Sauce Robert and Truffle Parsnips
This refreshing recipe is created by our amazing culinary team to pair perfectly with our 2019 Davis Estates Zephyr. Hurry and try this pairing at home! Order a bottle HERE to try the pairing at home!
Ingredients
Sauce Robert
Yields 1 ½ cups
3 ounces bacon, cubed
1 medium onion, diced small
7 ounces sauvignon blanc
2 teaspoons yellow mustard seeds
1 ¼ cup demi-glace
Pinch of sugar
1 tablespoon Dijon mustard
Truffle Parsnip Puree
Serves 4
1½ pounds parsnips, peeled and sliced ½ inch
2 cups half and half
Kosher salt, freshly ground pepper
2 Tablespoons truffle butter
METHOD
For Sauce Robert
Yields 1 ½ cups
In a medium saucepan add bacon and cook until it begins to brown about 4 minutes. Remove bacon and set aside leaving bacon fat in pan. Add onion and sauté until translucent, add wine and mustard seeds and reduce by two-thirds. Add demi-glace and bacon, cook for 10 minutes. Add a small pinch of sugar and Dijon mustard. Hold warm until ready to use.
Truffle Parsnip Puree
Serves 4
Place parsnips in a medium pot, add 1 tablespoon salt, and add half and half plus enough water to cover the parsnips. Bring to a boil, lower the heat, and simmer for 15–20 minutes, until the parsnips are very tender. Strain reserving liquid.
Transfer the parsnips to food processor pulse to chop the parsnips. Add ½ cup cooking liquid . Purée the parsnips, add more cooking liquid if needed and puree until very smooth scraping down the sides as needed. Add truffle butter and puree. Taste for seasoning and adjust if needed.
WINE PAIRING SUGGESTIONS
This dish pairs beautifully with our 2021 Davis Estates Merlot, thanks to its that complements the the creaminess and spice of the soup. The wine’s richness enhances the sweetness of the celery root, making it the perfect match.
If you’re looking for more pairing options, here are a few additional suggestions:
Courtesy of Mark Caldwell, Executive Chef Davis Estates
This refreshing recipe is created by our amazing culinary team to pair perfectly with our 2019 Davis Estates Zephyr. Hurry and try this pairing at home! Order a bottle HERE to try the pairing at home!
Ingredients
Sauce Robert
Yields 1 ½ cups
3 ounces bacon, cubed
1 medium onion, diced small
7 ounces sauvignon blanc
2 teaspoons yellow mustard seeds
1 ¼ cup demi-glace
Pinch of sugar
1 tablespoon Dijon mustard
Truffle Parsnip Puree
Serves 4
1½ pounds parsnips, peeled and sliced ½ inch
2 cups half and half
Kosher salt, freshly ground pepper
2 Tablespoons truffle butter
METHOD
For Sauce Robert
Yields 1 ½ cups
In a medium saucepan add bacon and cook until it begins to brown about 4 minutes. Remove bacon and set aside leaving bacon fat in pan. Add onion and sauté until translucent, add wine and mustard seeds and reduce by two-thirds. Add demi-glace and bacon, cook for 10 minutes. Add a small pinch of sugar and Dijon mustard. Hold warm until ready to use.
Truffle Parsnip Puree
Serves 4
Place parsnips in a medium pot, add 1 tablespoon salt, and add half and half plus enough water to cover the parsnips. Bring to a boil, lower the heat, and simmer for 15–20 minutes, until the parsnips are very tender. Strain reserving liquid.
Transfer the parsnips to food processor pulse to chop the parsnips. Add ½ cup cooking liquid . Purée the parsnips, add more cooking liquid if needed and puree until very smooth scraping down the sides as needed. Add truffle butter and puree. Taste for seasoning and adjust if needed.
WINE PAIRING SUGGESTIONS
This dish pairs beautifully with our 2021 Davis Estates Merlot, thanks to its that complements the the creaminess and spice of the soup. The wine’s richness enhances the sweetness of the celery root, making it the perfect match.
If you’re looking for more pairing options, here are a few additional suggestions:
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