Herb de Provence Cabernet Sauvignon Pan Sauce, recipe follows


RECIPES


INSTRUCTIONS: Season steaks with salt, pepper and herb de Provence. Grill over direct heat to medium- rare, or to an internal temperature of 130°. Transfer steaks to cutting board and let rest for 5 minutes.


Sure, burgers and dogs are great grilled, but this summer, why not try something different?


Mediterranean Grilled


Oysters (Prep time: 5 min. Cook time: 10 min) Serves Four


INGREDIENTS: 20 oysters 2 lemons, sliced


INSTRUCTIONS: Rinse oysters well under cold running water.


Place oysters, cup side down, on very hot grill. Cook until shells begin to open, about 6-10 minutes, depending on size. Pry open with oyster knife. Enjoy right off the grill or with a squeeze lemon juice.


Serve with a Dry Riesling, a Sauvignon Blanc or a nice Pinot Gris


Grilled Flatiron Steak (Prep time: 20 min. Cook time: 45 min) Serves Four


INGREDIENTS: 4 flatiron steaks, about 6 oz. each Kosher salt & pepper, to taste


37


Slice steaks and transfer to platter; top with Cabernet Pan Sauce.


Pan Sauce 1 Tbs olive oil 1 clove garlic, finely minced 1 small shallot, finely minced 1/2 cup cabernet sauvignon 1 cup beef stock 4 Tbs unsalted butter, softened Kosher salt & pepper, to taste 1 tsp finely chopped fresh rosemary or thyme


INSTRUCTIONS: Place sauce pot over medium-high heat; driz- zle in olive oil. Stir in garlic and shallot; saute until soft. Increase heat to high and deglaze with cabernet; reduce to glaze and pour in stock. Continue to cook until reduced by half; whisk in butter and season to taste with salt, pepper and rosemary.


Serve with your favorite Cabernet .


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