Television host and winner of the Food Network Star competition, Jeff Mauro, teamed up with Mark West wine to create delicious grilling recipes that will last all summer.
“For summer grilling, I love Mark West pinot noir because it’s so light and has so many complex, fruity flavors in there, it’s not going to overpower anything,” said Mauro. “I even love marinating with it, especially grilled meats and vegetables.”
For Mauro, pinot noir is a wine that is light enough for the summertime and pairs well with such a huge spectrum of dishes. As for his signature recipes, Mauro shared his wine-marinated beef tenderloin, burrata crostini and ice cream sundae, all created exclusively to pair with and include Mark West California pinot noir. Each of the recipes bring out the cola, cherry and plum notes from this medium-bodied wine, perfect to enjoy all summer long.
Mushroom and Burrata Crostini
2 pints of cremini mushrooms
1 shallot, rough chopped
2 cloves of garlic, chopped
2 Tbsp of fresh thyme, minced
4 Tbsp of butter
¼ cup dry sherry
8 oz fresh burrata cheese or whole milk ricotta
12 slices French baguette, sliced on the bias ½-inch thick, toasted
Olive oil, for drizzling on crostini
Salt and pepper
1. In a food processor, add mushrooms, shallot and garlic. Pulse eight times until chopped, but still coarse.
2. Heat butter in a 12-inch stainless skillet to medium/high heat. Once melted, add mushroom mixture and stir. Leave be, only stirring every couple minutes.
3. Once mushroom mixture begins to brown, season with salt and pepper. Deglaze with sherry and add fresh thyme. Season to taste with salt and pepper. Set aside to cool.
4. For the crostini: Drizzle each side of the baguette slices with olive oil and sprinkle with salt and pepper. Place on a baking sheet and toast in oven until lightly golden, about 7 to 10 minutes.
5. Once toasted, spoon mushrooms on top, then add a slice of burrata. Garnish with cracked black pepper and sea salt.
Grilled Marinated Tenderloin with Charred Onion Chimichurri Marinated Filet
1 2-3 lb center cut beef tenderloin, trimmed and tied with butcher twine
1 cup Mark West California Pinot Noir
¼ cup olive oil
2 shallots, chopped
4 sprigs of fresh thyme
1. Mix together pinot noir, olive oil, shallots and thyme. Place in zipper-topped bag with tenderloin and marinate in refrigerator for four hours. Remove and blot thoroughly with paper towels. Season liberally with salt and fresh black pepper.
2. Heat grill to high heat. Place tenderloin on side of grill and cook until lightly browned on all sides, about 12 minutes. Slide roast to cooler side of grill, arranging so roast is about seven inches from heat source.
3. Cover and cook until beef registers 125 degrees, 50 minutes to 1¼ hours.
4. Transfer roast to carving board, remove butcher twine, tent with aluminum foil and let rest for 20 minutes. Discard twine and slice roast ½ inch thick. Top with chimichurri and serve.
Charred Maui Onion Chimichurri
1 Maui onion, cut in 1-inch rounds (substitute with Vidalia onion if Maui onion is unavailable)
1 cup flat leaf parsley
¼ cup fresh cilantro
2 garlic cloves, minced
¼ cup red wine vinegar
½ cup extra virgin olive oil
½ tsp crushed red pepper
Salt and pepper
1. Heat grill to high heat. Char each side of onions over high heat until crisp and blackened, about 5-7 minutes a side.
2. In a food processor, add charred onions, parsley, cilantro, garlic and vinegar. Pulse until combined but still a bit coarse, about 10 pulses.
3. Add in red pepper and slowly drizzle in oil and pulse about five more times. Season to taste and set aside to meld. Can be made up to three days in advance.
Strawberry and Pinot Noir Ice Cream Sundae with Crushed Cashews
2 lbs fresh strawberries, hulled and quartered
1¼ cup granulated sugar
½ 750 ml bottle of Mark West California pinot noir
Zest from 1 lemon
Juice from 1 lemon
½ vanilla bean
Vanilla bean ice cream
1 cup roasted and salted cashews, crushed
1. In a wide, heavy-bottomed saucepan, combine the strawberries, sugar, wine and lemon juice.
2. Split the vanilla bean down the middle, scraping the seeds into the berry mixture, then adding the bean pod.
3. Bring the mixture to a boil, then reduce the heat slightly and simmer for 10 minutes, until the sugar is dissolved and the strawberries have released some of their juices.
4. Spoon warm over vanilla ice cream and top with crushed cashews and whipped cream.