Have you ever had one of those moments when the food and wine just happen to sing together? We’ve had a few of these, and make no mistake; there’s been plenty of times when the wine and food are good together, but sometimes there’s a standout pairing! This was one of those times…and ’06 Caliza Syrah, one of Paso Robles’ up and coming Rhone wine producers.
So, here’s how it went: Annie seared the filets with simple seasonings and broiled some asparagus, all with a fresh salad of heirloom tomatoes, bay shrimp and blue cheese dressing. You start this extraordinary experience by swirling and sniffing that wine…then you take a sip. Savor it, swoosh it around a little bit in your mouth and then think about what you’re tasting in there. We found smoky, meat, spices, and smooth velvety fruit. Now what you do is take a bite of your filet mignon, close your eyes and enjoy the rich flavor. Now, take another sip of that Caliza Syrah and watch as the heavens open up and the angels sing! Do this again, and again, until you feel like life is really special and it’s all about the simple things that make it worth while!
Food Prep: – 2 6-8oz Filet Mignon steaks, patted dry and out of the fridge long enough to get up almost to room temperature. Patting them dry will help to get a nice, seared crust on the outside that will give it a delightful roasty flavor. Season one side generously with garlic salt and fresh ground pepper. Meanwhile, bring a skillet up to medium to high heat and throw those babies in there with the seasoned side down. Don’t be afraid of the searing…leave them down for 5-7 minutes, depending on thickness until a nice browned crust develops. Season the top and flip. Let that side go for another 5-7 minutes and then you can flip another round if needed. Touch the steak to get a feel for the firmness. The firmer it is, the more well done it is.
- 1 bunch of fresh asparagus, bottoms snapped off. Make a little foil pan by doubling the foil sheet and turning up the edges. This makes for easy clean up. Drizzle some olive oil, balsamic or wine vinegar, garlic salt and pepper over them. Put the asparagus under the broiler and keep an eye on them. Once they get slightly brown, pull them out and turn them. Let the other side brown and voila, they’re done!
- 1 bag of butter lettuce, sliced heirloom tomato and fresh bay shrimp. Make it look all pretty and drizzle a little blue cheese dressing over the top.
Dinner is served!!!
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