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  • Writer's pictureCarlos Sarmiento

Meat N’ Bone Denver steak with saffron-garlic butter, saffron-chili risotto and 2020 Daou Unbound

Updated: Feb 3

(Photo by Carlos Sarmiento)


Carlos' Food & Wine is happy to announce a wonderful new partnership with a local-based (but nationally available) gourmet food supplier Meat N' Bone!



Meat N' Bone is an multi-channel purveyor of premium quality meats for the consumer market. They only work with the beef suppliers of the highest quality in Japan, the US and Australia, (with labels that include: USDA Choice, USDA Prime, Prime+, Wagyu and the covered Japanese Wagyu A5).


(Photo by Carlos Sarmiento)


In addition to high quality beef, Meat N' Bone also provides amazing high end products like: poultry, pork, and fish as well as charcuterie cuts and cheese.


For more information and to order amazing products from Meat N'Bone, visit:


I am happy to say that Carlos' Food Wine and Meat N' Bone will be doing four different recipe postings, featuring the unique Denver cut steak (each steak will have different labeling and marbling, accordingly).


Denver steak (a beef cut that comes from the chuck primal of a beef animal, just below the shoulder blade), is an excellent choice if you're looking for a delicious, deep meaty flavor and slightly healthier steak option than a ribeye.


(Photo by Carlos Sarmiento)


To make this partnership (and food & wine pairing) exceptional, I will be featuring unique fine wines from my friends at Daou Vineyards.




Let‘s get cooking!


Menu: Denver steak with saffron-garlic butter and saffron-chili risotto.


Wine pairing: 2020 Daou Unbound Reserve Red Blend (Paso Robles, California)


Serves 4


Ingredients

Steak:

  • 4 (11 ounces each, USDA G1 Choice) of Denver cut beef steaks

  • Sea salt and fresh cracked pepper

  • 4 tablespoons of extra Virgin olive oil.


Butter:

  • 4 tablespoons of butter, softened

  • 1 garlic clove, finely minced

  • 1 teaspoon of saffron (diluted in 2 teaspoons of warm water)


Risotto:

  • 1 small red chili, seeded and finely chopped

  • 1/2 teaspoons of dried red pepper flakes

  • 1/2 cup of Prosecco wine

  • 1 cup of Arborio rice

  • 3 teaspoons of saffron, diluted in 6 teaspoons of warm water

  • 1/4 cup of grated Grana Padano and 1/4 cup of grated Parmigiano Reggiano cheeses, blended together

  • 3 tablespoons of salted butter

  • 4 tablespoons of extra Virgin olive oil

  • 1 medium shallot, finely minced

  • 4-6 cups of vegetable broth (warmed, used as needed)


Directions

I highly recommend you prepare the butter, then the risott and finally the steak, for maximum and fresher flavor.


Butter:

  • In a small mixing bowl mix all butter, saffron dilution and minced garlic.

  • Scrape the herb butter onto plastic wrap, or parchment paper.

  • Then, form the compound herb butter for steak into a log, twisting the ends to seal.

  • Refrigerate the butter until it is firm and can be sliced or scooped.


Risotto:

  • Warm up 2 tablespoons of extra virgin olive oil to large saucepan and stir in the shallots. Cook 1 minute. Add chili and flakes and stir for 1 minute.

  • Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale/golden color, pour in Prosecco, stirring constantly until the wine is fully absorbed.

  • Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Add saffron.

  • Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. If you like the rice softer, add a little more liquid and cook for additional 5-10 minutes.

  • Remove from heat, and stir in butter and cheese. Drizzle with a little extra Virgin olive oil.


Steak:

  • Heat up oven to 400 degrees F.

  • Season both sides of Denver steak with sea salt, cracked pepper and lightly pat with some extra Virgin olive oil.

  • Add 2 tablespoons of extra Virgin olive oil to a cast iron pan and heat on medium-high heat.

  • Carefully, place Denver steak on pan and sear on each side for 2-3 minutes.

  • Place cast iron pan in the oven and finish cooking until internal temperature of steak reaches 140 degrees F (for medium) or 150 degrees F (for medium-well).

  • Remove pan from oven. Place steak on a separate dish, cover it and let steak rest for 5 minutes.

  • Cut steak in thin slices (cutting against the grain).


Serve it up!

On each individual plate, place a generous heap of risotto unto the center of plate, forming an even leveled circle.


Next, slice (going against the grain) the beef steak in 1/4 inch slices and nearly arrange them, overlapping each other, on top of the risotto.


Finally, cut a few small slices of dollops of butter and place them on top of the steak slices.


Buon apetito! Enjoy!

(Photo by Carlos Sarmiento)


(Photo by Carlos Sarmiento)


(Photo by Carlos Sarmiento)


About the wine…

A masterpiece of unconventional blending by Winemaker Daniel Daou. A daring cuvée of Petite Sirah, Tempranillo, and Tannat.


Impeccable mid-palate weight is marked by fine acidity and tannin structure, leading to a medium-long finish that will evolve favorably for years to come.


2020 Daou Unbound Reserve Red Blend (Paso Robles, California)

(Photo by Carlos Sarmiento)


(Photo by Carlos Sarmiento)


Tasting notes:

This wine offers tantalizing aromas of warm blackberry cobbler, currants and blueberry compote, all underscored by hints of graphite, dark chocolate and cherry pipe tobacco.


Notes of damp earth and mild black olive round out the exquisitely layered and complex nose.


On the palate, a mouth-filling cascade of juicy boysenberry, tangy plum, and succulent blueberry floods the senses.


Under this core of ripe fruit lies cassis, wet stone, dried herbs, and espresso bean.


Firm, fine-grained tannins provide ample structure and a graceful texture, leading to a magnificent, lingering finish of cherry, cranberry and cocoa.


Grapes:

40% Petite Sirah

26% Tanat

34% Tempranillo


Food pairing: A wonderful, velvety, yet consistent complex wine that pairs well some grilled meats & vegetable-based dishes and herbed sauces.


Accolades: 92 Points by Wine Enthusiast


For more information and to order Daou fine wines, visit:

&


Special thanks to Daou Vineyards for this unique opportunity to experience and pair this sensational reserve wine.


Special thanks to my new partners at Meat N'Bone for this exceptional beef steak that truly enhanced the food and wine pairing experience.

________________________________________________


Decorative wine bottle collar drip ring by:

(Special discount promo code: CFW15)


(Photo by Jorge Fernandez Salas)



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