3 crusted cabernet Recipes

  • Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce
    shallots, peeled and quartered (about 1/2 lb) and
    12 More
    shallots, peeled and quartered (about 1/2 lb), olive oil, divided, venison tenderloins, trimmed (about 9 oz each), rosemary salt, divided, coarsely ground black pepper, cabernet sauvignon or other dry red wine, dried cherries, less-sodium beef broth, water, cornstarch, chilled butter, cut into small pieces, fresh lemon juice, rosemary sprigs (optional)
    13 ingredients
  • Black-Pepper-Crusted Wagyu New York Steaks with Black Truffle Vinaigrette
    fresh or jarred black french perigord truffles and
    10 More
    fresh or jarred black french perigord truffles, tuscan-style extra-virgin olive oil, divided, minced shallots, cabernet sauvignon or other dry red wine, banyuls vinegar, fresh thyme leaves, coarse kosher salt, new york strip steaks (each about 1 1/4 inches thick), preferably wagyu, olive oil, divided, coarse kosher salt, very coarsely ground black pepper
    11 ingredients




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