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Happy National Wine Day! To celebrate this fun holiday, Food Network star Jeff Mauro spoke to Closer Weekly to reveal some great tips for cooking with wine.
"You can use [wine] for breakfast lunch and dinner!" Jeff told Closer. "I [even] cook with wine a week or two after I open it!" Who knew?
(Photo Credit: Mark West)
So, what's The Sandwich King's ultimate secret for cooking with wine? "I love marinating [with] it," the celebrity chef shared. "Especially the Mark West Pinot Noir because it's so light and has so many complex fruity, crisp flavors in there and it's not going to overpower anything."
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"If you marinate [something] in this wine for a couple hours it's going to almost reduce the exterior of that meat and create its own crust and infuse with all those flavors," The Kitchen star added. Check out Jeff's yummy recipe for Mark West Pinot Noir Grilled Marinated Tenderloin with Charred Onion Chimichurri below!
(Photo Credit: Jeff Mauro)
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
Mix together Mark West California Pinot Noir, olive oil, shallots and thyme. Place in zipper topped bag with tenderloin and marinate in refrigerate 4 hours. Remove and blot thoroughly with paper towels. Season liberally with salt and fresh black pepper.
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 7 inches from heat source.
Cover and cook until beef registers 125 degrees, 50 minutes to 1 1/4 hours.
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, serve and pair with Mark West California Pinot Noir.
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 teaspoon crushed red pepper
Salt and pepper
Heat grill to high heat. Char each side of onions over high heath until crisp and blackened, about 5-7 minutes a side.
In a food processor, add charred onions, parsley, cilantro, garlic and vinegar. Pulse until combined but still a bit course, about 10 pulses.
Add in red pepper and slowly drizzle in oil and pulse about 5 more times. Season to taste and set aside to meld. Can be made up to 3 days in advance.