Chateaubriand with Walnut Pesto BeefFathers DayMemorial DayCabernet Franc “Chateaubriand pairs extremely well with Cabernet Franc as the fattiness of the meat coats your palate and softens the wine’s tannins. The walnuts and basil in the pesto highlight the earthiness in the wine while the saltiness of the Romano cheese creates a beautiful balance of flavors.” Jesse Rios, Tasting Room Manager Serves: 4-6 Ingredients: 1 ½ – 2lb cut of Chateaubriand Black garlic salt, to taste Mushroom salt, to taste Ground black pepper 2 cups fresh basil 1 ¼ cup AVV olive oil, divided 1 cup walnuts 3 cloves garlic 1 cup Romano cheese, freshly grated Method of Preparation: Pat meat dry, then set aside and let it come to room temperature, about 20, minutes before you begin cooking. Add basil, walnuts, garlic, cheese and 1 cup olive oil to a blender, then blend on low speed, adding additional olive oil 1 teaspoon at a time, until you reach your desired consistency. Transfer the pesto to a serving dish and set aside. Heat a cast iron skillet on high for about 5 minutes. Rub about a tablespoon of olive oil on all sides of the meat, then season all sides with black garlic salt, mushroom salt and pepper. Add what remains of the olive oil to the cast iron skillet and sear all sides of the meat to seal in the juices, using tongs to turn. Once all sides have a good sear, about 1 minute on each side, turn heat to medium-low and place the meat flat in the skillet and cover with lid. For medium-rare, cook until an internal temperature of approximately 137° is achieved, then remove the meat from the skillet and set on a cutting board. Cover with aluminum foil and let rest for about 15 minutes before cutting the meat against the grain, roughly 1/2” thick. Drizzle the meat with the walnut pesto or place pesto in a bowl and serve family style, or individually, alongside the meat and your choice of sides.
