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  • Writer's pictureCarlos Sarmiento

Wagyu Denver steak with Ancho chile rum sauce and garlic-thyme potatoes & 2020 DAOU Cuvée Lizzy

(Photo by Carlos Sarmiento)


Continuing my pursuit in perfecting the "meat and potatoes" experience, this posting brings the third out of four collaborations with Meat an' Bone (an exceptional onmichannel purveyor of premium quality meats for the consumer market) and Daou Vineyards.


This time, the same "Denver" cut of steak used in previous postings is now heightened to a Wagyu BMS7+ grade, which basically means that the beef has a beef marbling score of 7 or more. Marbling is that webbing of creamy white fat that riddles a cut of beef, and which gives it a spectacular tenderness, juiciness and richness.


(Photo by Carlos Sarmiento)


Today's featured steak promises a unique, succulent and melt-in-your-mouth texture that makes for an unforgettable meal.


Let's not forget to pair this fine steak dinner with a fine wine, introducing Daou's Cuvée Lizzy, the exclusive and smooth, Bordeaux style red blend, guaranteed to make you repeat this pairing.


Let‘s get cooking!


Menu: Pan-seared American Waygyu Denver steak with roasted Ancho chile rum sauce and garlic-thyme fried potatoes.


Wine pairing: 2020 Daou - Cuvée Lizzy Red Blend (Paso Robles, Carlifornia)


Serves 2


Ingredients

Steak:


Sauce:

  • 3 ancho chiles, seeded

  • 2 Granny Smith apples, peeled and quartered

  • 1 1/2 cup of water

  • 1/4 cup aged dark rum

  • 1 garlic bulb

  • 1 red chili pepper, seeded

  • 2 small sweet red peppers, seeded

  • 2 small sweet yellow peppers, seeded

  • 2 small sweet orange peppers, seeded

  • 1 medium yellow onion quartered


Potatoes:

  • 2 cup of small yellow potatoes cut in bit size pieces

  • 1/3 cup of extra Virgin olive oil

  • Salt pepper

  • 2 tablespoons of fresh thyme, chopped.


Directions

Sauce:

  • Wipe off any dusty crevasses on the Ancho chile, using a wet paper towel, then de-stem and de-seed them.

  • Place ancho chiles, chili pepper, sweet peppers, onions and garlic head in a nonstick oven sheet, drizzle lightly with b olive oil and roast them in the oven at 400F for 10-15 minutes.

  • Remove roasted veggies from oven and add the roasted Ancho chilies to a bowl and cover them with the hot tap water. Let them reconstitute for 20-30 minutes.

  • In a separate pot, cook chopped apples in rum, medium low heat until apples are soft. Remove from heat.

  • Add apples, roasted chiles, garlic (pressed out of head), onions, chili and sweet peppers to a blender. Blend by slowly adding 1/4 cup of water at a time, until preferred consistency (recommend sauce on the rick side).


Potatoes:

  • In a large frying pan, add 1/3 cup of extra Virgin olive oil and heat up on medium heat.

  • As soon as oil is hot, carefully add potatoes and fry until golden brown. Remove and place on paper towel-lined plate.

  • Place potatoes in a large mixing bowl and toss with salt, pepper and fresh thyme.


Steak:

  • Season steak on both sides lightly with sea salt and cracked pepper. Light cover with some extra Virgin olive oil.

  • Lightly coat a cast iron with olive oil and heat up oil on medium high heat. Sear steak on each side for 2-3 minutes. Add butter and garlic cloves and quickly baste butter on top of steaks.

  • Place cast iron pan inside a 350 degree F heated oven and continue cooking steak for 3-5 minutes (recommend cooking medium-rare or medium).

  • Remove steak from oven and pan and place steaks on a plate, lighlty tented with foil and resting for 5 minutes before slicing it in 1-inch thick slices.


Serve it up!

Serve individually by spooning a few tablespoons of the sauce on the center of the dish and gently spreading out the sauce with the back of a spoon.


Next, place some of the potatoes on top of the sauce, on half of the plate. Finally, arrange slices of the steak, overlapping each other on top of the sauce next to the potatoes.


Optional: add some freshly cracked black pepper on top of the steak and potatoes.


Bon apetit!

(Photo by Carlos Sarmiento)



(Photo by Carlos Sarmiento)



(Photo by Carlos Sarmiento)



About the wine...

2020 Daou - Cuvée Lizzy Red Blend (Paso Robles, Carlifornia)

(Photo by Carlos Sarmiento)



(Photo by Carlos Sarmiento)


Cuvée Lizzy is a classic Bordeaux-style blend from the terroir of DAOU Mountain.


These wines come from the mountain’s finest vineyard blocks and are made with the utmost passion, investment and intention.


The 2020 growing season began on a dry note, followed by much-needed rains in April that replenished the soils and set the stage for healthy canopy growth.


Conditions through mid-summer remained mild and steady, with the exception of a rare August thunderstorm.


Subsequent heat waves and distant wildfires put DAOU Mountain to the test heading into harvest, yet despite the challenges the 2020 vintage produced some of the most complex wines yet.


Tasting notes: Dark and intensely hued, the 2020 vintage explodes from the glass with

aromas of violets, lilac, cigar box and black fruit.


On the palate, it is full bodied and highly

textural, accompanied by mineral undertones that reflect the mountain’s coveted calcareous clay

soils.


Exuding both structure and elegance, this wine finishes with silky, velvety tannins that

allow it to show beautifully in its youth while delivering huge aging potential.


Grapes:

48% Malbec

35% Cabernet Franc

12% Petit Verdot

5% Cabernet Sauvignon


Food pairing: Beautiful wine that pairs nicely with grilled meats, all types of vegetable-based dishes, cheeses, and cream-based sauces.


For more information and to order Daou wines visit:


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


Special thanks to my friends at Daou Vineyards and Meat N' Bone for this exquisite food and wine pairing collaboration.


(Photo by Preston A. Larimer)


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