Blackened New York Strip Steak
with Blue Cheese Cream & Brussels Sprouts
Blackened New York Strip with Blue Cheese Cream and Brussels Sprouts
4
servings45
minutes30
minutes2
minutesEnjoy B Cellars Napa Valley Cabernet Sauvignon with this simple, perfectly seasoned steak. Chef Derick Kuntz created the marinade using his blackened cajun spice blend. It compliments the wine perfectly by elevating the exotic spice notes while the abundant acidity in the wine matches the richness in the beef, leaving the palate primed for the next bite.
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Ingredients
- BLACKENED NY STRIP
Two Two NY Strip Steaks ((or cut of your choice))
2 Tbsp 2 B Cellars Spice Blend #10
- BRUSSELS SPROUTS
1/2 lb 1/2 brussels sprouts, quartered
3 Tbsp 3 extra virgin olive oil
1 Tbsp 1 aged balsamic
salt to taste
- BLUE CHEESE CREAM
1/2 Tbsp 1/2 olive oil
2 Tbsp 2 shallots, diced
1 tsp 1 mustard seeds
1 1 star anise
1 tsp 1 coriander
1/2 Tbsp 1/2 whole all spice
1 cup 1 red wine
1 cup 1 cream
1 tsp 1 salt
1 tsp 1 pepper
2 oz 2 blue cheese
- CANDY GARLIC PURRÉE
1/2 cup 1/2 garlic cloves
1/2 Tbsp 1/2 brown sugar
1 Tbsp 1 sherry vinegar
1/4 cup 1/4 water + 1 Tbsp reserved
pinch salt
Directions
- STEAK
- Marinate steaks with B Cellars Spice Blend #10 and let set for 2 hours.
- In a cast iron pan sear until desired temperature is met.
- Remove from heat and let rest for 10 minutes before slicing or serving.
- BRUSSELS SPROUTS
- Heat Extra Virgin Olive Oil in a large pan.
- Fry brussels until dark brown.
- Strain oil.
- Season with salt and toss with balsamic.
- CANDY GARLIC PURÉE
- Place all ingredients in a small sauce pan, cover and cook on medium heat until tender.
- Remove lid and continue to cook until liquid has evaporated.
- Once sugar begins to caramelize, remove from heat.
- Place into a blender and add 1 Tbsp of water; purée until smooth.
- BLUE CHEESE CREAM
- Sauté oil, shallots, mustard seeds, star anise, coriander, and all spice.
- Add red wine and reduce by 2/3.
- Strain to remove solid spices.
- Add liquid back to pan.
- Add cream, salt, pepper and reduce by 1/3.
- Remove from heat and fold in blue cheese.
- ASSEMBLY
- Smear the garlic purée on the plate and place NY Strip on top.
- Plate brussels sprouts next to steak.
- Top steak with blue cheese cream.
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Pairing Suggestions
Enjoy B Cellars Napa Valley Cabernet Sauvignon with this simple, perfectly seasoned steak. Chef Derick Kuntz created the marinade using his blackened cajun spice blend. It compliments the wine perfectly by elevating the exotic spice notes while the abundant acidity matches the beef’s richness, leaving the palate primed for the next bite.
B Cellars Spice Blend #10
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