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Malbec World Day, April 17

St. Francis Winery & Vineyards grow Malbec

Malbec World Day, April 17th, celebrates the Malbec wine that originated in France. However, after many of the Malbec vineyards of France were decimated by phylloxera, the Malbec grape made its way to Argentina where it is heralded as a most wonderful grape. However Malbec is also grown in other areas of the world including California.

St. Francis Winery & Vineyards in Sonoma Valley grows Malbec in their large vineyards. The winery also emphasizes the culinary aspect of wine. In addition to wine tastings, visitors to the winery can choose to participate in wine and food pairings. They also suggest pairing wine with their recipes.

For example, with the recipe for Garlic and Herb Crusted Rack of Lamb, the pairing suggestion is the 2006 Malbec. Curry Braised Lamb Shanks is paired with the 2012 Malbec, Sonoma Valley.

The pairing suggestion for the  Seared Filet of Beef with Red Wine and Mustard Sauce is the 2011 Malbec, Sonoma Valley. The recipe for this recipe, created by St. Francis Executive Chef David Bush, is below.

Seared Filet of Beef with Red Wine and Mustard
Paired with 2011 Malbec, Sonoma Valley


4 beef filet steaks, about 5 ounces each
1 large shallot, minced
4 sprigs whole fresh thyme
1 c beef stock
1/2 red wine
1 tablespoon whole grain mustard
2 tablespoons olive oil
1 tablespoon butter
Salt and black pepper to taste


  1. Preheat an oven to 450º F.
  2. Season the steaks on both sides with salt and freshly ground pepper.
  3. Heat a heavy bottomed sauté pan over high heat, add the olive oil. When the oil begins to smoke add the steaks. Sear the steaks for about two minutes or unitl dark brown and caramelized. Flip the steaks and sear an additional minute, leave the steaks in the hot pan and place in the preheated oven for about two minutes for medium rare (longer depending on thickness of steaks) or until desired doneness.
  4. Remove the steaks from the oven and place on a platter to rest.
  5. Place the sauté pan over medium-high heat and add the shallots and thyme, sauté for 20 seconds. Deglaze the pan with the red wine and reduce until almost dry. Add the beef stock and mustard and reduce to sauce consistency about 1 – 2 minutes. Whisking the butter, discard the thyme and spoon the sauce over the steaks, serve immediately.

Serves 4

Permission  provided by St. Francis Winery & Vineyards.

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