Pan Seared Wagyu Striploin with Roasted Red Pepper Purée and Black Garlic Bordelaise

• Thoroughly pat your striploin dry then generously season with salt and pepper.
• Heat a heavy bottom skillet over medium-high heat, add oil and swirling to coat.
• Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes.
• Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
• Reduce heat to medium and immediately add 2 tablespoons butter, sprigs of thyme and garlic cloves.
• Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness. The temperature will continue to rise another 5-10 degrees while steaks rest.
• Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing.

• Add the roasted red peppers to a blender and purée the peppers until smooth. If more liquid is needed add vegetable broth.
• In a large skillet add olive oil and shallot over medium heat and sauté for 1-2 minutes, or just until the shallot has softened, but not browned.
• Pour in the puréed peppers and add the pomegranate molasses, saffron, and a splash of sherry vinegar. Stir to combine.
• Allow the sauce to come to a simmer. Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring often, or until the mixture is thick or to desired consistency.

• In a medium sized saucepan over medium heat, melt the butter.
• Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes.
• Add the black garlic paste, pepper, bay leaf and thyme and stir to mix.
• Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes.
• Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.
• Strain the sauce through a fine-mesh sieve into a saucepan and keep warm over very low heat. When ready to serve whisk in 2 tablespoons butter just until sauce thickens.

On a warm plate, spread a generous amount of Roasted Red Pepper Puree. Place the Pan Seared Wagyu Striploin on top. Garnish with a spoonful of Black Garlic Bordelaise over the top or on the side as a dip. Serve immediately with a glass of Oakville Cabernet Sauvignon.