Pan Seared Masami Striploin with Baby Carrots and Yukon Gold Potato Puree, Pinot Noir Reduction

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 4-6


1- 1/2 pounds Masami Striploin steak  
Kosher salt and freshly ground black pepper  
1 tablespoon canola oil   
Baby Carrots: 
1- 1/2 pounds baby carrots, peeled 
3 tablespoons butter, cut into small pats  
1 tablespoon sugar  
1 teaspoon coarse salt  
Yukon Gold Potato Purée: 
2   pounds Yukon Gold potatoes (peeled and quartered) 
½ cup Heavy Cream 
¼ cup Butter Salt and White Pepper to taste   
Pinot Noir Reduction: 
1½  cups J Pinot Noir  
¾  cup shallot, chopped coarse 
3   sprigs flat leaf parsley 
3   sprigs thyme 
2  cloves garlic, crushed 
1  cup chicken stock 
2   cups veal stock 
½  lb whole butter, cubed 
Salt and pepper to taste


Preheat the oven to 450 degrees F. A half hour before cooking, remove steak from refrigerator. Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet; when it begins to smoke, add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F. for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Slice meat across the grain.  
Baby Carrots: 
Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates; a couple of minutes. Turn carrots in sauce and taste to adjust seasonings; keep warm.

Yukon Gold Potato Puree: 
Place potatoes in stockpot, fill with cold water to cover potatoes and add a pinch of salt. Bring pot to a boil and cook until tender, about 10 -15 minutes. Drain potatoes; mash or use a food mill, then add cream, butter, and salt and pepper to taste, mixing well. Keep warm.  
Pinot Noir Reduction: 
In a saucepan combine wine, shallots, herbs, and garlic over medium high heat; bring to a simmer and reduce to ¼ cup. In a separate saucepan over medium high heat, reduce chicken and veal stock to 1 cup. Strain wine reduction liquid through a chinois or fine mesh strainer, into reduced stocks. Turn heat to low and whisk in cubed butter. Adjust salt and pepper to taste.    

Divide potato puree among serving plates. Fan 5 or more slices of striploin over half of potato puree; drizzle sauce over meat. Divide carrots among plates. Serve warm.


Suggested Pairing: