Chef Frank Magaña is the owner of Picazo 7Seventeen, a Spanish-style tapas restaurant in downtown Prosser. Airfield Estates has used his catering service on many occasions, the most recent of which was our Mardi Gras Winemaker’s Dinner. On the menu was deep fried okra, barbequed alligator, king cakes, gumbo, jambalaya, a crab pot, and beignets. It was an amazing meal! For many, the highlight was the alligator – it was surprisingly delicious!
In our most recent newsletter, Frank created a special recipe to pair with Airfield’s newest release – our 2006 Reserve Syrah. Try it and enjoy! And for more of Chef Magaña’s tasty creations, visit Picazo 7Seventeen in downtown Prosser.
TENDERLOIN OF BEEF WITH MOREL MUSHROOMS & MANCHEGO BUTTER
Ingredients:
2 -8 oz. Tenderloin of Beef
1 T. Dried Morel Mushrooms Pieces
2 T. Airfield Syrah
½ T. Olive Oil
1 C. Butter (Room Temp)
½ C. Manchego Cheese (Grated)
1 t. truffle oil
8 pitted Kalamata olives (chopped)
2 garlic cloves (chopped)
2 T. chopped parsley
Salt & Pepper to taste
Directions:
• Soak mushrooms in hot water for 10-15 minutes. Drain, chop and set in small bowl.
• Heat sauté pan to medium high heat, add olive oil & mushrooms, cook for 2 minutes.
• Add garlic and olives, cook for 1 minute.
• Add Syrah and remove from heat. Allow to cool. (5-10 minutes)
• In a small bowl add butter, Manchego cheese, truffle oil and parsley to Morels, garlic and olive mixture, combine. Spoon onto piece of parchment paper, roll into 2’’ log and refrigerate for 20-25 minutes.
• Fire up the grill. When ready to cook the steaks, season each side with kosher salt.
• Once the steaks are on the grill, cover the grill making sure to allow for good air flow to the coals. If there is a lot of smoke or sizzling the steaks may be cooking too quickly, so uncover and move the steaks to a cooler area of the grill.
• Grill the steaks for about 3 to 4 minutes, and then turn. Cover again, and cook 3 to 4 minutes more for a medium-rare steak.
• Cut the butter Morel log through the parchment, unwrap from parchment paper and serve over cooked steaks.
• Serve with Airfield Reserve Syrah!