Grilled Painted Hills Beef Sirloin, Aligot Pepato Potatoes Lobster, Conchiglie Rigate, Crescenza, Carmody, Fromage Blanc (April 24, 2010 - Bellwether Farms Event)

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 Makes 6-8 servings


Ingredients for Aligot Pepato Potatoes
2 pounds               Yukon gold potatoes, peeled and cubed
4 tablespoons         butter
1 cup                     heavy cream
3 cups                    Bellwether Farms Pepato, grated
Kosher salt

Ingredients for Grilled Painted Hills Beef Sirloin
3 (16 ounce each)    Painted Hills Beef Sirloins
2 tablespoons          olive oil
Kosher salt and black pepper

Ingredients for Pinot Noir Sauce
10                          shallots, peeled
10 sprigs                 thyme
1 cup                      extra virgin olive oil
1 cup                      J Pinot Noir
½ cup                     red wine vinegar
about 1 cup             honey
Kosher salt and black pepper


Procedure for Aligot Pepato Potatoes 
Boil the potatoes for 20 minutes until tender; drain. Mash with a potato masher and vigorously mix in the salt, pepper, and butter for about 2 to 3 minutes, until potatoes fluff up a bit. Set them aside in the pan for a moment. In a medium saucepan over medium heat, bring the heavy cream to just a simmer. Pour the cream into mashed potatoes and transfer the pan of potatoes to the stovetop over low heat. Using a spoon, beat cream into potatoes. Raise heat to medium; beat in the cheese, 1/2 cup at a time. Continue beating  mixture over the heat until it forms a smooth, velvety texture, about 10 minutes. Pour onto warm plates and serve immediately.

Procedure for Grilled Painted Hills Beef Sirloin
Preheat grill to high. Brush steaks on both sides with oil; season liberally with salt and pepper. Place steaks on the grill until golden brown and slightly charred, 4-6 minutes. Turn steaks over and continue to grill for 6-8 minutes for medium rare. Remove steaks from grill and cover loosely with foil; and let rest 5 minutes before slicing.

Procedure for Pinot Noir Sauce
Preheat oven to 350º.Place shallots with thyme on a sheet of foil and drizzle with one tablespoon of olive oil; pinch foil closed. Place packet in oven and roast for 30 minutes. Remove from oven and allow to cool slightly. Discard thyme, cut shallots in quarters, and place in a small saucepan. Add wine and vinegar; reduce over low heat until al sec, about 10-15 minutes. Place reduced mixture in blender. Add honey; puree and slowly drizzle in the remaining olive oil until sauce thickens. Season to taste.


Suggested Pairing: