Thyme Scented Pinot Noir Buerre Rouge

Thyme Scented Pinot Noir Buerre Rouge

Prep Time

 

Cook Time

 

Serves

 

Recipe Courtesy of Gaylord Opryland Resort Executive Chef Michael Swann.

Serve with Grilled Natural Filet of Beef- Harris Ranch Barrel Cut filet
Paired with Pan Seared Chesapeake Bay Striped Bass
.

Serve with Grilled Natural Filet of Beef- Harris Ranch Barrel Cut filet
Paired with Pan Seared Chesapeake Bay Striped Bass
.

*Recipe made exclusively by Michael E. Swann, Executive Chef, Gaylord Opryland Resort and Convention Center*.

Ingredients

  • 1 bottle La Crema Pinot Noir
  • 2 pounds Plugra® Butter cut into 1/2 x 1/2-inch cubes
  • 2 ounces dark balsamic vinegar
  • Shitake mushroom stems
  • 1 bunch thyme sprigs
  • 2 each bay leaves
  • 1 teaspoon whole peppercorns
  • 1/2 cup diced carrot
  • 1/2 cup diced celery

Preparation

  • 1 In a 4-quart Sauce Pan, sauté carrots, mushrooms, celery and spices in 1 oz olive oil.
  • 2 Deglaze with wine and reduce by 50%.
  • 3 Thicken slightly with cornstarch to stabilize and slowly add in butter until sauce thickens.
  • 4 Finish with salt and vinegar.
  • 5 Strain and keep warm.

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