Heritage Clone Pairings

• 12oz boneless Waguy ribeye steak
• 1 tsp Diamond Kosher salt
• Freshly ground black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 tbsp minced shallot
• 1 heaping tbsp brined green peppercorns, coarsely chopped
• 1/4 cup brandy
• 1/4 cup heavy cream
• Flake salt, as desired

1. Generously season steaks with kosher salt and black pepper. Let seasoned steaks rest at room temp for 30 minutes.

2. Place a large cast iron over medium-high heat, until pan is just shy of smoking. Pat steaks dry with a paper towel to absorb any excess moisture. Add olive oil and tablespoon butter to the pan and cook steaks for 3 minutes on a side for a nice deep brown sear on each side. Feel free to baste after your first flip of the steak. Medium-rare steaks will reach an internal temperature of 125-130 degrees Fahrenheit with meat thermometer when ready.

3. Set cooked steaks aside, and drain fat from the pan but don’t wipe away all the good browned bits. Turn flame under pan to medium-low heat.

4. Add remaining 2 tablespoons butter, shallots, and cracked peppercorns to the pan. Sauté until shallots are tender and translucent – about 2-3 minutes. Turn off flame (so you don’t create a fire!) and add brandy to the pan while whisking. Carefully reignite the burner to medium-low and continue whisking to deglaze the pan, as you let the alcohol reduce by half. Slowly whisk in cream and add in any excess juices from the resting steaks back into the pan. Keep cooking sauce until you have a nice thick creamy consistency. Taste and adjust seasoning for additional salt as desired.

5. Slice steak against the grain, and drizzle with the luscious sauce, and season with additional flake salt if desired. Note: this recipe makes agenerous portion of sauce - sauce steak to your liking then serve extra sauce in a ramekin on the side.

6. Serve with smashed baby potatoes and a simple salad or handful of watercress leaves.

Always a perfect pairing, the creaminess of the brie will soften the tannins of our Heritage Clone, enhancing the wine’s velvety mouthfeel while the opulence of the wine spotlights the nutty character of the aged gouda, lending to a lengthy, fruit-driven finish.

• 1 8-ounce round Brie
• 1 8-ounce wedge aged Gouda
• 1/2 cup lightly sweetened, dried, sour cherries
• 1/2 cup roasted salted Marcona almonds
• 1 6-ounce jar fruit compote, such as a fig conserva
• 1-2 varieties of speciality crackers of your choosing
• 2-3 sprigs fresh rosemary

On a beautiful board or platter, arrange your luxurious mix of salty, sweet, creamy, crunchy and herbaceous goodies. Brie + sweet cherries... Gouda + fruit compote... Bites of crunchy crackers... Salty nutty Marconas... And a sprig or two or rosemary forgood measure. There are many good bites to be had in this tasty combination!