Davis Estates Wines

INGREDIENTS
Serves 4 to 6

For Wagyu Steak
1-1 ½ pound Wagyu New York Striploin steak
Kosher salt and freshly ground black pepper
1 tablespoon canola oil

For Plum Sauce
1 pound Santa Rosa Plums. Cut in half and pit removed
1 cinnamon stick
1 cup red wine
¼ cup maple syrup
Salt and pepper to taste
4 tablespoons black garlic

For Black Garlic Aioli

1 egg yolk
1 tablespoon Dijon
3 cloves black garlic
1 tablespoon lemon juice
1 cup canola oil
Salt and pepper to taste

Sauteed Corn

4 Tablespoons butter
4 ears yellow corn, kernels sliced from cobs (~4 cups kernels)
salt and pepper

Charred Cipollini Onion

2 tablespoons butter
1-pound cipollini onions, peeled, cut in half if large
Kosher salt and freshly ground black pepper

METHOD

For Wagyu

Preheat the oven to 450°. A half hour before cooking, remove steak from refrigerator. Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet; when it begins to smoke, add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F. for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Slice meat across the grain.

For Plum Sauce

Combine plums, cinnamon, wine, and syrup in a sauce pan and cook over medium heat at a simmer for 30 minutes, stirring often to prevent scorching.
Remove from heat and allow to cool.
Once cooled place in blender and add black garlic, puree until smooth. Taste and adjust seasoning.

For Black Garlic Aioli

Place yolks, Dijon, lemon juice, and salt in food processor. Pulse to combine.
Turn the processor on and slowly pour in oil. Process until aioli forms, about a minute. Turn processor off, scrap sides, process again until combined. Season with salt and pepper.

For Sauteed Corn

Preheat oven to 350°.

Add butter to a large skillet over medium-high heat. Once melted, add corn, season salt and pepper and sauté until corn is crisp-tender, 4-5 minutes.

For Charred Cipollini Onion

Preheat oven to 350°.
Melt butter in a large non-stick or cast-iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes.

Courtesy of Mark Caldwell, Executive Chef Davis Estates

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