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At Pine Ridge Vineyards, wine club membership offers premier access to exquisite wines from one of Stags Leap District’s most acclaimed Cabernet Sauvignon producers.
Bavette Steak with Cabernet–Shallot Butter and Fava Leaves
paired with Pine Ridge Vineyards Rutherford Cabernet Sauvignon
Cabernet Sauvignon with steak: an unquestioned classic for a reason. The beefy, full-flavored bavette wants a substantial red wine with tannin, and the Cabernet butter helps complete the liaison.
1 cup Cabernet Sauvignon
1 shallot, minced sea salt and cracked black pepper
5 ounces butter, softened
1 tablespoon finely chopped parsley
1 bavette steak, 1½ to 2 pounds, cleaned of sinew and excess fat
Place wine, minced shallot, and a large pinch of pepper in a small saucepan on medium heat. Reduce wine mixture by three quarters. Add a pinch of salt and continue reducing until a few tablespoons of syrupy mixture remain. Set aside to cool.
Work the wine mixture into the softened butter. Add a squeeze of lemon and the chopped parsley. Chill to firm. May be made a few days in advance.
Remove the bavette steak and the butter from the refrigerator 45 minutes before cooking. Sprinkle the meat liberally with sea salt.
Heat a grill or grill pan to high. Lightly drizzle the steak with olive oil and grill until golden brown on both sides and cooked to medium-rare doneness. Let the steak rest for 10 minutes.
Slice the steak against the grain and lay the slices on a platter. Spoon the softened butter over the steak; the heat from the meat will slowly melt the butter. Place a small mound of fava leaves on top of the steak.
Accompany with roasted potato wedges with fennel.