Perfect Pairings: Cesari, Mara Ripasso, 2008, Veneto, Italy, 3347563

Sirloin Steak with a Blue Cheese - Walnut Sauce

6 ounces blue cheese, crumbled (about 1 1/3 cups)
4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons chopped fresh Italian parsley
3/4 teaspoon plus 1 tablespoon dried rosemary, finely crumbled
1/4 cup chopped toasted walnuts (about 1 ounce)
6 large garlic cloves, peeled
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1 1/2-to 1 3/4-pound top sirloin steaks (1 inch thick)

1. Combine cheese, butter, parsley and 3/4 teaspoon rosemary in medium bowl. Stir to blend well. Mix in walnuts. Season to taste with salt and pepper. Transfer blue cheese butter to small bowl. (Blue cheese butter can be prepared 2 days ahead. Cover and refrigerate. Bring butter to room temperature before using.)

2. Combine 1 tablespoon rosemary, garlic, salt and pepper in processor. Blend until mixture resembles coarse paste. Pat steaks dry. Place in large baking dish. Rub 2 teaspoons of garlic paste on each side of each steak. Cover and let stand 1 hour at room temperature.

3. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter and let stand 5 minutes. Cut each steak into 3 equal portions. Top each portion with a spoonful of blue cheese butter and serve.

Serves 6







					Sirloin Steak with a Blue Cheese - Walnut Sauce 6 ounces blue cheese, crumbled (about 1 1/3 cups) 4 tablespoons (1/2 stick) butter, room temperature 2 tablespoons chopped fresh Italian parsley 3/4 teaspoon plus 1 tablespoon dried rosemary, finely crumbled 1/4 cup chopped toasted walnuts (about 1 ounce) 6 large garlic cloves, peeled 1 1/2 teaspoons salt 1 1/2 teaspoons ground black pepper 2 1 1/2-to 1 3/4-pound top sirloin steaks (1 inch thick) 1. Combine cheese, butter, parsley and 3/4 teaspoon rosemary in medium bowl. Stir to blend well. Mix in walnuts. Season to taste with salt and pepper. Transfer blue cheese butter to small bowl. (Blue cheese butter can be prepared 2 days ahead. Cover and refrigerate. Bring butter to room temperature before using.) 2. Combine 1 tablespoon rosemary, garlic, salt and pepper in processor. Blend until mixture resembles coarse paste. Pat steaks dry. Place in large baking dish. Rub 2 teaspoons of garlic paste on each side of each steak. Cover and let stand 1 hour at room temperature. 3. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter and let stand 5 minutes. Cut each steak into 3 equal portions. Top each portion with a spoonful of blue cheese butter and serve. Serves 6



	Cesari • Mara Ripasso • 2008 • Veneto, Italy • 3347563 Grape: Corvina, Rondinella, Molinara appearance - bright, clear color : deep purple aroma - moderate flavors (smell + taste) sweetness - dry, slight sweetness acidity - round oak - cedar fruit - black cherries • plums earth - black pepper • cloves body - medium tannins - moderate alcohol - 13.5% serving notes - decant, allow to breathe for one hour before serving.				• Amarone is a very rich Italian dry red wine. The grapes are picked and them placed on straw mats to dry or rasinate. This concentrates the sugars and flavors resulting in a big, rich red wine. If left sweet, the wine is called Recioto. If fermented dry, you have Amarone. The leftover pomace (grapes, skins etc.) after pressing is used in the production of Ripasso, an affordable style that approaches the richness of Amarone.