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Grilling

WHOLE SMOKED BEEF TENDERLOIN WITH SRIRACHA HORSERADISH CREAM SAUCE


Serves 6-8

INGREDIENTS

TENDERLOIN

  • 1 whole beef tenderloin (about 4 pounds trimmed)
  • Smoked salt or coarse sea salt
  • Cracked black peppercorns
  • Hot pepper flakes
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup Trivento Malbec or other red wine, in a spray bottle

SRIRACHA HORSERADISH CREAM SAUCE

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup prepared horseradish
  • 3 tablespoons Sriracha (Thai hot sauce)
  • Salt and freshly ground black pepper to taste

INSTRUCTIONS

Set up your smoker or grill according to the manufacturer’s instructions and preheat to 300 degrees.

Place the tenderloin on a rimmed baking sheet and season very generously on all sides with salt, pepper, and hot pepper flakes. Lightly drizzle the tenderloin on all sides with olive oil, rubbing it into the meat. Place the tenderloin (without the baking sheet) in the smoker and add the wood chunks or chips as specified by the manufacturer.

Smoke the tenderloin, spraying it with wine every 15 minutes.   Smoke until the internal temperature is 125 degrees for rare; 135 degrees for medium-rare, 45 to 60 minutes.

To make the Sriracha Horseradish Cream Sauce place the sauce ingredients in a bowl and whisk to mix, adding salt and pepper to taste. Makes about 2 cups.

Transfer the tenderloin to a cutting board and let it rest for 5 minutes. (Loosely drape a sheet of foil over it to keep it warm. Do not bunch the foil around the meat or the crust will get soggy.) Thinly slice the tenderloin crosswise and take time to admire the smoke ring before you serve it. This just may be the best beef tenderloin you’ll ever taste.  


 

REVERSE SEARED TRI-TIP WITH MALBEC GLAZE

Serves 4

INGREDIENTS

  • 1 large beef tri-tip (2 to 2-1/2 pounds)
  • coarse sea salt and freshly ground black pepper
  • garlic powder
  • hot pepper flakes
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup malbec in a spray bottle

INSTRUCTIONS

Set up your smoker following the manufacturer’s instructions and preheat to 225°F. Add the wood as specified by the manufacturer.

Generously season the tri-tip on all sides with salt, pepper, garlic powder, and hot pepper flakes.   Drizzle the tri-tip with olive oil, rubbing it and the spices into the meat.

Place the tri-tip in the smoker as far away from fire as possible.   Smoke the tri-tip until the internal temperature reaches 100°F, 45 minutes to 1 hour.

Start spraying the tri-tip with wine after 15 minutes and continue spraying every 15 minutes.

Transfer the tri-tip to a wire rack over a foil pan and let rest, loosely tented with foil, for at least 10 minutes or up to a half hour.

Meanwhile, set up your smoker or grill for direct grilling and heat to high.

Lightly brush or drizzle the tri-tip on both sides with olive oil.   Place it on the grate over the fire and direct grill until the top and bottom are sizzling and darkly crusted and the internal temperature reaches 120 degrees (for rare) and 130 degrees (for medium-rare).

Serve the tri-tip hot off the grill very thinly sliced across the grain.   (There’s no need to let it rest—you did so after smoking.)

SERVE WITH: Trivento Reserve Malbec!


GAUCHO SKIRT STEAKS WITH MALBEC AND ROSEMARY

Adapted from Man Made Meals: The Essential Cookbook for Guys by Steven Raichlen (Workman Publishing, 2014)

Serves 4

INGREDIENTS

  • 2 pounds skirt steak (or you can substitute with strip steak)
  • Coarse sea salt and freshly ground black pepper
  • 1 tablespoon dried oregano
  • 2 teaspoons hot pepper flakes

FOR THE MARINADE:

  • 3/4 cup Trivento Malbec or other dry red wine
  • 3/4 cup soy sauce
  • 1/2 cup extra-virgin olive oil, plus 2 tablespoons oil for serving
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary or other herb, plus 1 tablespoon for serving

INSTRUCTIONS:

Generously season the steaks on both sides with salt and pepper.  Sprinkle the oregano and hot pepper flakes on both sides, pressing the seasoning into the meat with your fingers.   Place the steaks in a baking dish. Add the wine, soy sauce, olive oil, garlic, and rosemary. Turn the steaks several times to coat well and marinate, covered, in the refrigerator for 2 to 4 hours, turning the steaks a couple times more.

Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate. 

To grill the steaks:   Drain the steaks well (discard the marinade) and arrange on the grill grate running diagonal to the bars of the grate.  Grill until crusty and brown on the outside and cooked to taste, 3 to 4 minutes per side, for medium-rare.   Give each steak a quarter turn after 1-1/2 minutes to lay on a crosshatch of grill marks.

To cook the steaks indoors: Preheat your broiler to high or heat a cast iron skillet with 2 tablespoons olive oil over medium-high heat.  Drain the skirt steaks and broil or pan-fry following the cooking times above.

Transfer the steaks to a platter. Drizzle with the remaining 2 tablespoons olive oil and the remaining 1 tablespoon chopped rosemary.

SERVE WITH: Trivento Malbec


STEVEN RAICHLEN’S CHICKEN KEBABS

Adapted from Man Made Meals: The Essential Cookbook for Guys by Steven Raichlen (Workman Publishing, 2014)

INGREDIENTS:

  • 1-1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 large onion, cut into 1-inch squares (save any small pieces for the marinade)
  • 1 yellow or red bell pepper, cut into 1-inch squares
  • 1 poblano chile or green bell pepper, cut into 1-inch squares
  • 16 bay leaves or fresh basil leaves
  • Sea salt and freshly ground black pepper (about 1 teaspoon each)

FOR THE MARINADE:

  • 1/3 cup fresh lemon juice
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup chopped fresh basil or other fresh herb
  • 2 cloves garlic, minced

You’ll also need: metal or bamboo skewers

INSTRUCTIONS:

Thread the chicken onto skewers, alternating with the larger onion pieces, pepper squares, and bay leaves or basil leaves. Season generously with salt and pepper. Arrange the kebabs in a baking dish just large enough to hold them in a single layer.

Make the marinade: Place the lemon juice, olive oil, basil, and garlic in a mixing bowl and whisk to mix. Pour two-thirds of this mixture over the kebabs, turning them so they marinate evenly. Save the remaining marinade for basting. Marinate the kebabs in the refrigerator, covered, for as little as 30 minutes or as long as 2 hours—the longer, the richer the flavor. Turn the kebabs a few times so they marinate evenly.

To grill the kebabs: Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate. Drain the kebabs (discard the marinade) and arrange on the grate. Grill the kebabs until browned on all sides and cooked to taste, about 3 minutes per side (12 minutes in all). After 4 minutes, start basting the kebabs with the reserved marinade. Serve at once.

To cook the kebabs indoors: Preheat your broiler to high or heat a cast iron skillet with 2 tablespoons oil over medium-high heat. Drain the kebabs well and broil or pan-fry, basting with the reserved marinade.

Transfer the kebabs to a platter or plates and baste one final time. If you serve them on metal skewers, remind everyone to carefully slide the meat off the skewers with a fork before eating. Never eat shish kebab directly off a hot metal skewer.

SERVE WITH: Trivento Malbec