#specialmeal

The rich and fruity Tinto Negro Finca La Escuela La Piedra Malbec 2016 sauce goes perfectly with the juicy ribeye steaks in this recipe, making for a very special meal. The strong flavors of the wine go well with the charred outside and juicy inside of the steak, giving each bite an extra flavor boost.

Ingredients: 2 ribeye steaks about 8 oz each. Salt and pepper to taste. 2 tbsp olive oil. 4 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1/2 cup Tinto Negro Finca La Escuela La Piedra Malbec 2016. 1 tbsp butter.

Instructions: On both sides of the steaks, sprinkle salt and pepper. In a pan, heat the olive oil over medium-high heat. For medium-rare steaks, sear them for 34 minutes on each side. You can cook them to your liking. Take the steaks out of the pan and set them down to rest. Add minced garlic to the same pan and cook for about one minute, until it smells good. Use Tinto Negro Malbec to deglaze the pan and scrape up any browned bits on the bottom. Add the butter and chopped parsley and stir them in. Let the sauce get a little thicker. After the steaks have rested, pour the Malbec sauce over them and serve right away.

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in a luxurious dining experience with this leopard print wine pairing. The bold flavors of a rich red wine complement the succulent filet mignon steaks perfectly. With a creamy mushroom sauce adding depth and richness, this dish is sure to impress.

Ingredients: 1 bottle of red wine preferably a bold Cabernet Sauvignon or Malbec. 8 oz filet mignon steaks. 1 tablespoon olive oil. Salt and pepper to taste. 1 tablespoon butter. 2 cloves garlic, minced. 1 tablespoon fresh thyme leaves. 1 cup sliced mushrooms. 1/4 cup beef broth. 1/4 cup heavy cream. 1 teaspoon Dijon mustard. 1 teaspoon Worcestershire sauce. Fresh parsley for garnish.

Instructions: Preheat your grill or grill pan to high heat. Rub steaks with olive oil, salt, and pepper. Grill steaks to desired doneness, about 4-5 minutes per side for medium-rare. Remove steaks from grill and let rest for 5 minutes. In a skillet, melt butter over medium heat. Add garlic, thyme, and mushrooms, saut until mushrooms are golden brown, about 5 minutes. Deglaze the skillet with beef broth, scraping up any browned bits. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer until sauce thickens, about 2-3 minutes. Slice steaks thinly and serve with mushroom sauce. Garnish with fresh parsley and serve with a glass of red wine. Enjoy your leopard print wine pairing!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in a luxurious dining experience with this leopard print wine pairing. The bold flavors of a rich red wine complement the succulent filet mignon steaks perfectly. With a creamy mushroom sauce adding depth and richness, this dish is sure to impress.

Ingredients: 1 bottle of red wine preferably a bold Cabernet Sauvignon or Malbec. 8 oz filet mignon steaks. 1 tablespoon olive oil. Salt and pepper to taste. 1 tablespoon butter. 2 cloves garlic, minced. 1 tablespoon fresh thyme leaves. 1 cup sliced mushrooms. 1/4 cup beef broth. 1/4 cup heavy cream. 1 teaspoon Dijon mustard. 1 teaspoon Worcestershire sauce. Fresh parsley for garnish.

Instructions: Preheat your grill or grill pan to high heat. Rub steaks with olive oil, salt, and pepper. Grill steaks to desired doneness, about 4-5 minutes per side for medium-rare. Remove steaks from grill and let rest for 5 minutes. In a skillet, melt butter over medium heat. Add garlic, thyme, and mushrooms, saut until mushrooms are golden brown, about 5 minutes. Deglaze the skillet with beef broth, scraping up any browned bits. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer until sauce thickens, about 2-3 minutes. Slice steaks thinly and serve with mushroom sauce. Garnish with fresh parsley and serve with a glass of red wine. Enjoy your leopard print wine pairing!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in a luxurious dining experience with this leopard print wine pairing. The bold flavors of a rich red wine complement the succulent filet mignon steaks perfectly. With a creamy mushroom sauce adding depth and richness, this dish is sure to impress.

Ingredients: 1 bottle of red wine preferably a bold Cabernet Sauvignon or Malbec. 8 oz filet mignon steaks. 1 tablespoon olive oil. Salt and pepper to taste. 1 tablespoon butter. 2 cloves garlic, minced. 1 tablespoon fresh thyme leaves. 1 cup sliced mushrooms. 1/4 cup beef broth. 1/4 cup heavy cream. 1 teaspoon Dijon mustard. 1 teaspoon Worcestershire sauce. Fresh parsley for garnish.

Instructions: Preheat your grill or grill pan to high heat. Rub steaks with olive oil, salt, and pepper. Grill steaks to desired doneness, about 4-5 minutes per side for medium-rare. Remove steaks from grill and let rest for 5 minutes. In a skillet, melt butter over medium heat. Add garlic, thyme, and mushrooms, saut until mushrooms are golden brown, about 5 minutes. Deglaze the skillet with beef broth, scraping up any browned bits. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer until sauce thickens, about 2-3 minutes. Slice steaks thinly and serve with mushroom sauce. Garnish with fresh parsley and serve with a glass of red wine. Enjoy your leopard print wine pairing!

Prep Time: 15 minutes

Cook Time: 15 minutes

This shrimp scampi skillet pasta is a quick and flavorful dish that combines succulent shrimp with tangy lemon and garlic-infused spaghetti. It's perfect for a weeknight dinner or a special occasion.

Ingredients: 8 oz spaghetti. 1 lb shrimp, peeled and deveined. 3 cloves garlic, minced. 1/4 cup olive oil. 2 tablespoons butter. 1/4 cup white wine. 2 tablespoons lemon juice. 1 teaspoon lemon zest. Salt and pepper to taste. Fresh parsley, chopped for garnish. 1 lemon, sliced for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Put butter and olive oil in a pan and heat them over medium-low heat. Add the minced garlic and cook until it smells good. Before you serve the shrimp, make sure it's pink and fully cooked. This should take about two to three minutes per side. Use white wine to clean out the pan and scrape up any browned bits on the bottom. Add the lemon zest and juice and mix well. Add pepper and salt to taste. Toss the cooked spaghetti in the pan with the sauce until it is well covered. Put lemon slices and chopped parsley on top. Serve hot, and use a spoon to divide up the pasta.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of Napa Valley Cabernet Sauvignon paired with tender filet mignon steaks. This recipe combines the boldness of the wine with the succulence of the steak for a luxurious dining experience.

Ingredients: 2 filet mignon steaks 6 ounces each. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup Napa Valley Cabernet Sauvignon. 1 cup beef broth. 2 tablespoons unsalted butter. 2 sprigs fresh rosemary. 2 sprigs fresh thyme.

Instructions: Get the oven ready by heating it up to 400F 200C. Add a lot of salt and pepper to the filet mignon steaks. A skillet that can go in the oven should have olive oil in it. For two minutes on each side, sear the steaks until they are browned. Put the skillet in an oven that has already been heated and cook for 6 to 8 minutes, or until the meat is medium-rare or to your liking. Take the steaks out of the pan and set them on a plate with foil over it to rest. Put minced garlic in the same pan and cook for one minute over medium-low heat. Add the Napa Valley Cabernet Sauvignon and beef broth, making sure to scrape up any browned bits on the bottom of the pan. It should take about 5 minutes of simmering the sauce to cut it in half. Add the butter and stir it in until it melts and the mixture is smooth. Put the steaks back in the pan and cover them with the sauce. Add the rosemary and thyme sprigs. Add two more minutes of cooking and baste the steaks with the sauce every two minutes. Take it off the heat and throw away the herb sprigs. Serve the filet mignon steaks with the wine sauce on the side. It goes well with a glass of Napa Valley Cabernet Sauvignon.

Prep Time: 15 minutes

Cook Time: 20 minutes

The Turkey Monte Cristo Burger is a delightful twist on the classic Monte Cristo sandwich, combining juicy ground turkey, Swiss cheese, ham, and a French toast bun. It's a sweet and savory sensation that's perfect for a special meal.

Ingredients: 1 lb ground turkey. 4 burger buns. 4 slices Swiss cheese. 4 slices ham. 4 large eggs. 1/4 cup milk. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup all-purpose flour. 1/2 cup breadcrumbs. Vegetable oil for frying. Powdered sugar for dusting. Raspberry jam for dipping.

Instructions: In a mixing bowl, combine ground turkey, salt, and black pepper. Form the mixture into 4 burger patties. Heat a skillet or grill over medium heat. Cook the turkey patties until they are no longer pink in the center, about 4-5 minutes per side. During the last minute of cooking, add a slice of Swiss cheese on each patty and cover until melted. While the burgers are cooking, make the Monte Cristo-style French toast. In a shallow bowl, whisk together eggs and milk. Dip each bun half into the egg mixture and coat with flour and breadcrumbs. Heat vegetable oil in a separate skillet over medium-high heat. Fry the coated bun halves until golden brown and crispy, about 2 minutes per side. Remove and drain on paper towels. To assemble the burgers, place a turkey and cheese patty on the bottom bun, followed by a slice of ham. Top with the other half of the bun. Dust the fried bun halves with powdered sugar. Serve the Turkey Monte Cristo Burgers with a side of raspberry jam for dipping. Enjoy your delicious and unique burger!

Prep Time: 20 minutes

Cook Time: 15 minutes