Wine and Food Pairing for 2004 ZD Wines Cookoff
ZD Wines Cabernet Sauvignon, Napa Valley
3 lbs of Kobe "style" Beef
1/2 lb of button mushrooms
1/2 lb of pearl onions (peeled)
Extra Virgin Olive Oil (EVOO)
Fleur de Sel
Freshly Ground Pepper
The key to this simple recipe is using the freshest ingredients possible.
Saute the pearl onions in a little EVOO until tender but not completely cooked.
Cut the Kobe Beef into 1 inch cubes, coat with EVOO, salt and pepper.
Coat mushrooms with EVOO and salt and pepper.
Once all the ingredients are well coated, skewer them (if you are using wood skewers be sure to soak them in water a couple of hours before hand to help prevent them from splitting or catching fire). Cook them until the meat is medium rare (or to your liking).