Grilled Steak with Imagery Cabernet Mushroom Sauce

Steak Night But Better

Get the recipe below!


Grilled Steak with Imagery Cabernet Mushroom Sauce

Grilled Steak with Imagery Cabernet Mushroom Sauce

Elevate your steak with Imagery Cabernet mushroom sauce featuring Imagery Cabernet wine. The wine will intensify and enhance the flavors of the steak and mushroom sauce making this meal a top-grade choice!

Ingredients

Serves 4
Cook time: 30 mins

Ingredients:

  • Four 6-ounce rib-eye steaks
  • Salt and pepper to taste
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon olive oil
  • 12 ounces cremini mushrooms
  • 2 green onions, white part only, chopped
  • 1 3/4 cup Imagery Cabernet wine
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoon cold butter, cut in half

Instructions

  1. Rub steaks lightly with thyme, salt and pepper. Cover the steaks and set them aside on the counter, bringing them close to room temperature.
  2. Pre-heat a gas grill on high.
  3. In a large skillet melt the butter over medium heat. Add the mushrooms and onions to the skillet and sauté for 6-10 minutes until the mushrooms are soft. Slowly pour in the Imagery wine and cook it down until liquid is reduced by half. Add the Worcestershire sauce and remove the sauce from the heat. Set it aside while grilling the steaks.
  4. Sear the steaks for 5 minutes on each side. Move the steaks to a cooler section of the grill or lower the heat and continue to cook until they are about 140 degrees in the center (medium), about 2-3 minutes.
  5. Move steaks to a plate and cover for 5-7 minutes.
  6. While you wait, reheat the mushrooms and add any juices from the steaks to the sauce. Once the sauce is warm, whisk in one piece of butter at a time until each is completely incorporated into the sauce. Season the sauce with fresh pepper to taste.
  7. Top each steak with sauce and serve immediately with a glass of Imagery Cabernet.

Pan Seared Salmon With Lemony Olive Tomato Sauce and Imagery Sauvignon Blanc

Salmon Served Right

Paired with Sauvignon Blanc, get the recipe below!


Pan Seared Salmon With Lemony Olive Tomato Sauce and Imagery Sauvignon Blanc

Enjoy a refreshing glass of Imagery Sauvignon Blanc with this delicious summertime salmon dish. The lemon and herbs from the Salmon and sauce merry with the fresh notes of lemon and grapefruit in Imagery Sauvignon Blanc. They make the perfect summer pair!

Ingredients

Serves 2
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

  • 1 ½ pounds salmon, cut into 3 fillets
  • kosher salt
  • 2 tablespoon neutral oil (such as avocado or grapeseed oil)
  • 3 tablespoon unsalted butter
  • juice from 1 lemon
  • 2 anchovy fillets, minced
  • 1 tablespoon minced italian parsley
  • 1 cup cherry tomatoes, halved
  • 1 cup pitted green olives, halved (preferably castelvetrano olives)

Instructions

  1. Bring salmon to room temperature and sprinkle both sides with kosher salt.
  2. In a skillet set over medium-high heat, add 2 tablespoons of neutral oil. When hot and shimmery, add the salmon, skin-side down, and cook for about 3 minutes, working in batches if needed. Turn the heat down to medium and cook for an additional 1 to 2 minutes. During this time, the skin will get crispy and lift off the pan; do not move the salmon at all.
  3. Flip the salmon and cook on the opposite side for an additional 3 minutes. Transfer the salmon to a plate to rest.
  4. Meanwhile, make the sauce: Add the butter to the same pan set over medium heat. When the butter has melted, add the lemon juice, diced anchovy, Italian parsley, tomatoes, and green olives. Cook until the tomatoes have softened and butter has thickened, about 5 minutes. Pour the sauce and the cherry tomato mixture over the salmon and serve with a glass of Imagery Sauvignon Blanc.

Pan Seared Salmon With Lemony Olive Tomato Sauce and Imagery Sauvignon Blanc

Imagery Wine Pairings Recipes