Father’s Day is fast approaching and you can’t go wrong with the classic meal of a well-prepared steak and a complimentary glass of wine. For those who are unsure of where to start, we’ve partnered with Kow Steaks, the purveyor of premium wagyu beef for over 125 years, and Heitz Cellar, the legendary Napa Valley winery, to offer you a limited edition bundle to make the perfect meal. Keep reading below for full recipes from Carlton McCoy, President & CEO of Heitz Cellar to create with the bundle.
Beef Bourguignon with Smashed Potatoes
A hearty meal, braised in red wine and flavored with carrots, onions, and garlic, this is a great dish for Father’s Day. Plate over a bed of smashed potatoes to bring it to the next level, and pair with a glass of Heitz Cellar 2014 Cabernet Sauvignon.
For the Beef Bourguignon:
1 tablespoon olive oil
3 pounds stewing beef, lean beef chuck (In our video we used beef checks)
1 carrot, sliced
1 onion, large diced
1 celery stalk, large slices
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3 cups red wine
2-3 cups beef stock
1 tablespoon tomato paste
2 cloves of garlic, smashed
1/2 teaspoon thyme
1 bay leaf, crumbled
- Preheat oven to 325F.
- Cut beef into 2-inch cubes, and dry with paper towels. Reheat fat and oil until almost smoking. Sauté the beef a few pieces at a time until nicely browned on all sides. Reserve all beef on the side.
- Add carrots and onions sauté until browned and translucent
- Return beef to the pan and toss with salt and pepper.
- Stir in the wine and enough stock to barely cover the meat
- Add tomato paste, garlic, herbs and small white onions, and bring to a simmer
- Put the lid on the Dutch oven and return to the oven.
- Cook for 2.5-3 hours. The meat is done when the meat is fork tender.
For the Smashed Potatoes:
2 pounds Russet Potatoes
2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup half and half
1/4 cup butter, room temperature
- Boiled potatoes in salted water until fork tender, drain and put back int the pot
- Break up potatoes with a whisk, and stir in half and half and butter, season to taste.
Steak au Poivre
Peppery, creamy, and full of flavor, Steak au Poivre is a treat for Fathers’ Day! A staple at any French bistro, this is a favorite of Carlton McCoy’s. Pair with a glass of Heitz Cellar 2017 Lot C-91.
(2) 1 1/2-inch-thick boneless rib eyes (In the video we used beef tenderloin)
5 tablespoons vegetable oil, divided
3 tablespoons unsalted butter, divided
1 large shallot, finely chopped
1/4 cup plus 2 T. bourbon
1 cup heavy cream
1 teaspoon mustard
¼ cup beef stock
2 teaspoons freshly ground pepper
Finely chopped chives, for garnish
- Rub steaks all over with 1 Tbsp. oil and season generously with salt. Heat 2 Tbsp. oil and 1 Tbsp. butter in a medium saucepan over medium-low. Cook shallot, stirring often, until golden brown, 10–15 minutes. Remove from heat and carefully add ¼ cup bourbon. Bring mixture to a simmer over medium-low heat and cook, stirring occasionally, until cognac is reduced by half, about 5 minutes. Stir in cream, mustard, beef stock and black pepper and bring to a simmer. Cook, swirling occasionally, until cream is slightly thickened, about 5 minutes; let cool slightly.
- Heat remaining 2 Tbsp. oil in a large cast-iron skillet over high. Add steaks and cook, occasionally lifting steaks to allow hot oil to flow underneath, until a brown crust forms underneath, about 4 minutes. Turn steaks and cook until crust forms on the other side and an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, about 4 minutes. Transfer steaks to a cutting board and let rest 10 minutes. Reserve skillet.
- While the steaks are resting, reheat pepper sauce over medium-low heat, stirring constantly, until warmed through.
- Slice steak and spoon pepper sauce over top. Garnish with finely chopped chives.
An Italian classic, Beef Carpaccio is sure to impress for Father’s Day. Impressive yet easy to make, this dish is a great option if you’re looking to try something new. Pair it with a glass of Heitz Cellar 2016 Chardonnay.
1/3 pound beef tenderloin
Handful of Arugula
2 teaspoons capers
2 teaspoons red wine vinegar
4 teaspoons olive oil
Freshly ground pepper
- Freeze beef tenderloin until very firm but not rock solid, about 1-2 hours. While the beef is in the freezer, place the plates in the fridge to chill.
- Once the beef is firm, slice very thinly against the grain and place slices on chilled plates.
- If you don’t have time to freeze your steak, slice it as thin as possible. Place slices in between two sheets of plastic wrap, and pound thinly.
- Top each serving with a handful of arugula and capers. Drizzle with vinegar and olive oil and add a pinch of freshly cracked black pepper and sea salt. Serve immediately.
Côte de Boeuf
A popular cut of beef in France, Côte De Boeuf is sublime. With flavors of thyme, garlic, and butter it is sure to be a crowd-pleaser for Father’s Day dinner. Pair with a glass of Heitz Cellar 2014 Trail Side.
1 Côte de Boeuf
4 tablespoons unsalted butter
2 cloves of garlic, crushed
- One hour before cooking, remove the meat from the refrigerator and bring to room temperature. If there is any moisture on the meat, pat it dry with a paper towel.
- Heat the oven to 450°F and begin heating a cast-iron skillet over high heat. Wrap the bone in aluminum foil to prevent it from burning and season the meat with kosher salt. Add 1/2 inch of vegetable oil to the pan, and heat until smoking. Add the steak and sear for 4 to 5 minutes, or until dark brown and crusty on the bottom. Flip the steak and brown the second side for 2 to 3 minutes.
- Pour off most of the oil and add a small amount of oil to the pan, about a 1 tablespoon to prevent the butter from burning. Then add the cold-cubed butter, thyme, and garlic. Baste the meat with the butter and pan juices for a few minutes then place in the preheated 450°F oven.
- After 5 minutes, carefully remove the pan from the oven, place it on your cooktop, and baste the meat again with the foaming butter and pan juices for about 1 minute. Then return to the oven for about 10 to 15 minutes, or until a meat thermometer reads 130°F for medium-rare. Transfer the meat to a rack to rest for 10 to 15 minutes before slicing.
- Slice the ribeye against the grain into slices. Overlap the slices on the serving plates and sprinkle with salt.