Burgess Recipes

Ribeye Caps Au Poivre
Serves 2-3 people

Suggested Pairing: 2022 Artist Series Collection Cabernet Sauvignon

Ingredients
For the steaks:
2 ribeye cap steaks, cut 1 3/4 inches thick
2 tablespoons coarsely crushed black peppercorns
1 tablespoon olive oil
Salt to taste

For the sauce:
¼ cup dry red wine
¼ cup heavy cream
1 tablespoon dijon mustard
1 teaspoon brined green peppercorns, drained
1 tablespoon unsalted butter
1 tablespoon chopped fresh thyme

Prepare the Steaks:
Combine black peppercorns and olive oil, then rub the mixture onto the room-temperature steaks (tied up as pinwheels), and let them rest.

Cook the Steaks:
Heat olive oil in a skillet, season with salt, and cook until browned. Transfer the steaks to a platter and season again.

Make the Sauce:
Discard excess fat, add red wine and simmer until reduced. Stir in mustard and green peppercorns, then stir in butter and cream and reduce a little further until a spoon is coated nicely. Remove from heat.

Finish and Serve:
Return steaks to the skillet to coat with sauce, then plate, garnish with thyme, and serve.

Rack of Lamb With Cabernet and Dijon Reduction

Suggested Pairing: 2022 Artist Series Collection Cabernet Sauvignon

Ingredients
2 tablespoons coarse-chopped fresh rosemary
2 tablespoons minced garlic
1 tablespoon kosher salt
¼ cup extra virgin olive oil
1 rack of lamb (1½–2 pounds), Frenched
1 tablespoon canola oil
1 generous pat of butter
¼ cup Cabernet Sauvignon
1 cup veal or beef demi-glace
2 tablespoons Dijon mustard

Preparation
Chop the rosemary and garlic together with the salt, then add the olive oil to make a paste. Rub this mixture all over the rack of lamb, excluding the exposed bones. Marinate for at least 2 hours in refrigerator. Remove from refrigerator and let sit for at least 45 minutes to bring meat to room temperature.

Preheat oven to 400°F.

Place a large, oven-safe skillet on the stove over medium-high heat. Add the canola oil, and when it just starts to smoke, place the rack of lamb fat-side down in the skillet. Brown for 5–7 minutes, or until golden brown, then flip over and place the whole pan in the oven.

After 15 minutes, check the internal temperature with a meat thermometer. When the internal temperature reaches 125°F for medium-rare (this can take up to 25 minutes more), take the rack of lamb out and allow to rest on a cutting board while you assemble the sauce.

Place the pan back on the stove over medium-high heat. When the oil in the bottom of the pan starts to bubble, deglaze pan with red wine. (Always remember to temporarily remove the pan from direct heat when adding alcohol.) Scrape the bottom of the pan with a whisk, and when the wine has reduced by half, add the demi-glace and whisk to combine. When the mixture comes back to a boil, whisk in the mustard, butter, and remove from heat.

Carve the rack into chops, and drizzle copiously with the pan sauce.

Trompetti Pork Ragù

With onion, tomato, and Parmagiano-Reggiano

Suggested Pairing: 2018 Cabernet Sauvignon

Trompetti are a cone-shaped, ruffled pasta shape that originated in Italy’s Molise province, and Oenotri serves them with a braised pork ragù and generous heaps of Parmagiano-Reggiano and a splash of good olive oil, making for a hearty fall dinner to enjoy with your favorite Burgess red.

Ingredients (Serves 8)

• 2–3 lbs boneless pork shoulder, trimmed of large fat pieces and cut into 2–4 inch chunks
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 4–6 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
• 1 (28 oz) can crushed San Marzano or whole peeled tomatoes
• 1 cup chicken stock or broth
• 1 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/4 tsp ground thyme
• 1–2 bay leaves
• Kosher salt and black pepper, to taste
• Freshly grated Parmesan cheese, for serving
• ¼ cup fresh chopped herbs like sage or basil
• 1 pound trompetti or other rustic-shaped pasta like radiatore.

Instructions

For the Dutch oven

1. Preheat your oven to 325°F (160°C). Season the pork chunks generously with salt and pepper. 
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the pork chunks on all sides, about 10–15 minutes, working in batches to avoid crowding the pan. Transfer the browned pork to a plate and set aside. 
3. Reduce the heat to medium-low. Add the diced onion, carrots, and celery to the Dutch oven and sauté for about 5 minutes, scraping up the browned bits from the bottom of the pan. 
4. Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste and cook for 3 minutes, stirring constantly to caramelize the paste. 
5. Pour in the red wine, scraping the bottom of the pot to release any remaining browned bits. Simmer until the wine has reduced by about half, 3–5 minutes. 
6. Stir in the crushed tomatoes, chicken stock, and herbs (oregano, rosemary, thyme, and bay leaves). Return the pork and any accumulated juices to the pot. 
7. Bring the mixture to a simmer, then cover the Dutch oven and transfer it to the preheated oven. Braise for 2.5–3 hours, or until the pork is fall-apart tender. 
8. Remove the bay leaves. Use two forks to shred the pork directly in the pot, stirring it into the sauce. Season with additional salt and pepper to taste. 
9. Cook the trompetti, ideally fresh, according to the package directions. Drain and place in a large pasta bowl. Top with generous amounts of the ragù, Parmagiano-Reggiano, good fresh olive oil, and fresh herbs. 

Please feel free to contact us at [email protected] or 707.963.4766, if you have any questions or need assistance.