Appetizers
Parrilla-Grilled New York Steak with Romesco and Braised Mushrooms
Francis Ford Coppola Winery
300 Via Archimedes
Geyserville, CA 95441
francisfordcoppolawinery.com
- RECIPE YEAR: 2013
- RECIPE BY: Chef Tim Dodell, Rustic, Francis' Favorites
- YIELD: Serves 4
- PAIRS WELL WITH: Francis Ford Coppola Director’s Cut Cabernet Sauvignon
Drawing on a life that has taken him around the world, Francis Ford Coppola shares his personal collection of recipes at Rustic, Francis’ Favorites restaurant at the winery. A focal point of the dining room is the parrilla (“pah-REE-yah”), an authentic Argentine grill for cooking meats such as this New York steak. You don’t need a parrilla to make this appetizer; use a gas grill or Weber kettle.
Romesco Sauce
Ingredients:
- 1 red bell pepper
- 1 tomato, halved and seeded
- 2 garlic cloves
- 1/4 cup olive oil
- 10 hazelnuts, shelled
- 10 peanuts, shelled
- 1 slice white bread
- 1 tablespoon sherry vinegar
- Salt and freshly ground pepper, to taste
Directions:
To prepare the romesco sauce, preheat the oven to 300°F. Roast the bell pepper and tomato until their skins blacken. Peel the pepper and tomato and place them in a blender. In a small saucepan, slowly brown the garlic cloves in the olive oil until they’re golden brown. Add the garlic and oil to the blender. Place the hazelnuts, peanuts and bread on a baking sheet and toast in the oven until golden brown. Add them to the blender. Puree the mixture, then add the vinegar and season with salt and pepper. Set the sauce aside.
Steak
Ingredients:
- 1 tablespoon olive oil, or as needed
- 1 pound small white button mushrooms
- 1 tablespoon slivered garlic
- 2 glasses Director's Cut Cabernet Sauvignon
- Salt and freshly ground pepper, to taste
- 1 pound New York strip steak
Directions:
To prepare the steak, add enough olive oil to coat the interior of a wide fry pan (about 1 tablespoon) and add the mushrooms and slivered garlic. Cook, stirring occasionally, until the mushrooms are soft. Pour in the wine and deglaze the pan, stirring to scrape up the browned bits, and simmer until reduced by half. Season the mushrooms with salt and pepper and set aside. Prepare a medium-hot fire in a grill. Season the steak on both sides with salt and pepper. Grill the steak until medium-rare. Transfer the steak to a cutting board and let rest to retain the juices, then slice it into 8 pieces. Assemble the plate by placing a few mushrooms down first, then place the beef on top and garnish with a dollop of the romesco sauce.
