Continuum Estate Proprietary Red

Grower: Continuum Estate
Grape Variety: Cabernet Sauvignon / Cabernet Franc / Petit Verdot / Merlot
Style: Bold and Complex
Country: USA
Appellation: Napa Valley
Vintage: 2018/19
Closure: CORK
Alcohol: 14.9% ABV
Bottle Size: 75cl

Rocco's Pepper Steak

Cooking Time: 00 hrs 25 mins (approx.)
Number of Servings: 4

INGREDIENTS

3 1/2 cups low-sodium, organic free-range chicken broth
Salt and freshly ground pepper
1 cup short-grain brown rice
1 tablespoon Bertolli® extra virgin olive oil
12 Anaheim peppers
Four 5-ounce portions lean beef tenderloin
Nonstick cooking spray
1 onion, thinly sliced
5 cloves garlic, chopped
3 tablespoons balsamic vinegar
3 tablespoons cornstarch
1/2 cup Marinara Sauce
1/2 cup evaporated fat-free milk
Pinch cayenne
1/2 cup chopped fines herbs (a mix of parsley, chives, tarragon, and chervil)

1. In a medium saucepan, bring 2 cups of the chicken broth to a boil over high heat. Season with salt; add rice.
2. Cover and turn heat down to low. Cook until rice is tender and liquid is absorbed, about 1 hour. Fluff rice with a fork. Toss with oil; cover.
2. In a well-ventilated area, heat a grill pan over medium-high heat. When pan is hot, place peppers on it.
3. Grill peppers, turning occasionally, until pepper skins are charred, about 12 to 15 minutes. Place peppers in a bowl and cover with plastic wrap for about 7 minutes to steam off skin.
4. Trim the tops and bottoms off peppers. Cut a slit down one side of each pepper; open it up. Scrape out the seeds and membranes with a knife.
5. Turn the pepper over and scrape off as much of the charred skin as possible. Cut the flattened peppers, from top to bottom, into wide strips. Cut each strip into 1/2-inch-thick strips.
6. Heat a large sauté pan over medium-high heat. Season steaks with salt and pepper. Spray pan with cooking spray.
7. Cook steaks until golden brown, about 4 minutes per side. Remove from pan; cover lightly with foil.
8. Spray pan again with cooking spray; add onions. Cook and stir until onions are just tender, about 5 minutes.
9. Add garlic; cook and stir for 1 minute. Add vinegar and deglaze pan, scraping bits that are stuck in pan.
10. Add 1 cup of the chicken broth; bring to a simmer. Mix the remaining 1/2 cup chicken broth with cornstarch. Whisk into the pan. 11. Stir in the marinara and evaporated milk; bring to a simmer. Add peppers and cayenne; simmer until vegetables are tender, 3 to 4 minutes.
12. Return beef to the pan to reheat, about 2 minutes.
13. Stir in herbs. Serve with rice.