St. Supéry Élu Napa Valley

Pan Seared Lamb Chops With Elu & Dijon Mustard Jus
Serve with St. Supéry Élu

• 4  lamb rib chops – about
• 1-1/2” thick 2 tablespoons canola oil
• 1/2 cup St. Supery  Elu
• 3/4 cup veal stock or low sodium canned beef broth
• 1 tablespoon Dijon mustard
• 1 tablespoon chives – minced
• 1/2 teaspoon garlic – minced
• salt & freshly ground black pepper to taste

Remove the lamb chops from the refrigerator about an hour before cooking.  Heat the oil in a large heavy fry pan until very hot.  Season the chops with salt & pepper and sear on both sides until well browned.  Turn down the heat and cook to desired doneness.

Remove the chops and cover with foil to keep warm.  Add the wine and stock to the pan and reduce by half.  Add the garlic, mustard & chives.  Simmer for a few minutes then season with salt & pepper.  Place the lamb on warm plates and serve the sauce over the chops.

Serves 4

Grilled Tri-tip with Tuscan Herbs
Serve with St. Supéry Élu

• 2 pound tri-tip roast
• 1/4 cup plus 2 tablespoons extra virgin olive oil – preferably from Tuscany
• 3 tablespoons fresh rosemary leaves – rough chopped
• 3 tablespoons fresh sage leaves – rough chopped
• 4 large cloves garlic – rough chopped
• Kosher salt & freshly ground black pepper
• 2 teaspoons fresh lemon juice In a large bowl, combine
• 1/4 cup of the olive oil, rosemary, sage and garlic.

Add the tri-tip and turn to coat. Cover and refrigerate overnight. Remove the tri-tip from the refrigerator one hour before grilling. Rub off as much of the herbs and garlic as you can and season liberally with salt and pepper. Prepare a gas or charcoal grill and cook meat over medium heat until medium rare. Cover with foil and allow to rest for 10 minutes before slicing. Drizzle the meat with olive oil and lemon juice.
Serves 4 -6

Pan Roasted Pork Tenderloin with Lavender, Mint & Mango Salsa
Serve with St. Supéry Élu

The lavender flowers add an exotic flavor element to this dish. If you can’t find them in your local grocery store, try looking for them in a health food store.

PORK

• 2 pork tenderloins, about 1 lb each
• 1/2 cup mint leaves course chopped
• 2 tablespoons dried lavender flowers
• 1 teaspoon chopped garlic
• 1/2 cup St.Supéry Elu
• 1/4 cup low sodium soy sauce
• 1/4 cup fresh orange juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fish sauce
• 2 tablespoons vegetable oil

Combine the first nine ingredients in a zip-lock bag and marinate overnight.

Preheat oven to 425- degrees.

Remove pork and rub off as much of the herbs as possible.

Season pork with salt and pepper and sear until well browned in a large ovenproof sauté pan using the vegetable oil.

Place pan in the preheated oven and roast for approximately 15 minutes (instant read thermometer should read 140 degrees). Be careful not to over cook.

Remove from oven and let rest for 10 minutes to distribute juices and complete cooking

Slice pork and serve with the mango salsa.

MANGO SALSA

• 2 mangos seeded & diced
• 2 tablespoons diced red bell pepper
• 2 tablespoons minced red onion
• 3 tablespoons fresh lime juice

Serves 6

Rosemary Scented Leg of Lamb
Serve with St. Supéry Élu

Grilled Salmon with
Sun-dried Tomato Compote
Serve with St. Supéry Élu

Salmon. . . with red wine? You better believe it. St. Supéry's Élu is so evenly balanced that it doesn't compete with the unique and somewhat delicate flavor of salmon. The herbs and flavorings in the compote add additional flavor levels and blend quite harmoniously with both the fish and the wine.

1 cup St. Supéry Red Meritage
2 ounces dry sun-dried tomatoes
1 tablespoon minced fresh garlic
2 tablespoons small diced onion
2 cups diced tomatoes (fresh better, but canned works)
1/4 cup pitted, chopped Kalamata olives
2 teaspoons tomato paste
2 teaspoons finely chopped fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 (4-ounce) salmon filets

In a small pot, boil the wine along with 1 cup of water, add the sun-dried tomatoes and remove from heat. Let tomatoes reconstitute for about 5 minutes, until softened. Drain tomatoes, reserving liquid, and chop into medium dice. In a medium pot, combine sun-dried tomatoes, garlic, onion, fresh tomatoes, olives, tomato paste, rosemary, salt and pepper. Cook over medium heat until well blended and aromatic. Use reserved wine if needed to keep moist. Pulse briefly in food processor to combine well. Set aside and keep warm. Heat a grill to very hot. Make sure the rack is clean. Spray grill with a non-stick cooking spray and place salmon on grill. When salmon is marked on one side turn salmon on grill and continue cooking. Or remove salmon from grill, place on baking sheet, grill marks up, and finish cooking in a 350 F oven until fish is done, about 5 minutes. Serve 1 filet per person and top with compote. The compote can be served at room temperature or may be heated slightly if desired.

Makes 4 servings.