Saturday, September 8, 2007

Brochette of Beef With Artichokes Topped with Monterey County Zinfandel Butter


2 Lbs Stockyards Angus New York Strip or Tenderloin, cut into one inch cubes
8 Baby Artichokes, blanched and halved chokes removed
1/3 cup Olive Oil
Kosher Salt
Black Pepper

Toss the Beef and Artichokes in a large bowl with oil salt, and pepper.
Arrange the beef and artichokes alternatly on eight skewers, start and end with pieces of beef.
Grill over medium hot mesquite charcoal, turning occasionally.
Remove to large warm platter, top with Monterey County Zinfandel butter. Serve with Rosemary roasted potatoes adn balsamic grilled vegetables.

Monterey County Zinfandel Butter
2 Cups Escafeld Vinyards 2003 Monterey County Zinfandel
1/3 cup balsamic vinegar
2 shallots, Peeled
2 Cloves garlic
1/4 tsp mustard seed
salt and pepper to taste
1/4 lb butter, softened

Combine Zin, vinegar, shallots, garlic adn mustard seeds. Reduce in a sauce pan over moderate heat until almost all of the liquid is evaporated.
Remove adn cool. In a food processor combine all ingredients, run until smooth, around 20 seconds or so.
Refridgerate if not using immediately.

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