Pan Seared N.Y. Strip Steaks with Pomegranate Beringer's Wine Sauce
By: Chef Pat Romeo

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Serves 2

ingredients

• 2 - One inch boneless N.Y. Strip Steaks
• 1 Tbls. Olive Oil
• Salt & Pepper

Pomegranate Sauce

• 1/3 Cup. Beringer's Knights Valley Cabernet Wine
• 1/3 Cup Pomegranate Juice
• 1 Tbls. Balsamic Vinegar
• 1 Tbls. Unsalted Butter

Tips for Great Steaks

1. Bring steaks to room temperature (about 15 min.)
2. Pat meat dry & season
3. Always let cooked meat rest for 5 min. before serving. (cover with foil to keep warm.)

Directions

1. Heat metal pan on high till you start to see smoke. REMOVE pan from heat. ADD olive oil & swirl to coat pan. Reduce heat to medium. Place pan back on heat. ADD steaks that have been seasoned with salt & pepper. Cook steaks for about 4 min. per side for medium rare.
2. Remove steaks to plate. Cover with foil & let rest.
3. While steaks are resting, ADD Knights Valley Cabernet Wine, Pomegranate juice & balsamic vinegar to pan. Stir with a spatula. This will deglaze the pan picking up bits in pan. Cook over Medium-High heat till reduced to half. Remove from heat. Stir in butter. Plate steaks & pour sauce over them.
4. Enjoy the rest of Beringer's Knights Valley Cabernet with your meal!

Asparagus and Porcini Mushroom Risotto
By: Chef Sheri Renalde

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Serves 2

ingredients

• 2 Cups Arborio Rice
• 3 T Butter (Divided)
• 3 T Light Olive Oil (Divided)
• 1 Large Onions (diced small)
• 3 oz Dried Porcini Mushrooms (re-hydrated 2 cups in simmering water-save and strain liquid for mushroom stock, to add to cooking process. Finely chop hydrated mushrooms)
• 16 oz Portobello Mushrooms, sliced
• 1 Pound Asparagus, cut into ¾ " slices
• 3/4 Cup Beringer Chardonnay
• 4-6 Cups Beef Stock
• ½ cup Parsley
• ½ cup Parmesan Cheese
• Salt and Pepper to taste

Directions

1. Boil 2 cups of water and hydrate mushrooms for 30 minutes, strain saving the liquid and chop re-hydrated mushrooms fine.
2. Heat up Beef Stock, and leave on simmer.
3. Sauté Mushrooms and Asparagus in 1 T butter / 1 T light olive oil, at high heat, until desired doneness, pour into bowl and set aside.
4. Meanwhile, heat stock pot with 2 T light olive oil and 2 T butter brown Arborio rice. Add chopped onion and porcini mushrooms. Cook until onion is translucent. Add Beringer Chardonnay and cook until almost evaporated. Once almost evaporated, start adding a about ½-1 cup reserved mushroom stock, stirring consistently until almost evaporated. Keep adding the mushroom switching to beef stock and stirring until rice is tender, about 20 minutes.
5. Season risotto, add/stir in the sautéed vegetables, sitr in Parmesan cheese and Parsley.
6. Sprinkle with additional parmesan if desired. Enjoy