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Now that we're all cooking at home

With all this self isolation going on, it seemed only appropriate that we shared a tip on how to make those dinning experiences better. If you are like us, we usually take our good wine out to nice restaurants because, well, they are much better cooks than us. It's not that we don't buy good cuts of meat but we just do not share the same skill level. Look, now that we can't go out to restaurants, we needed to step up our game and the easiest way to do that is to bridge the gap with something we normally would not do.

So what is the biggest difference between your / our home cooked steaks and the ones you get at a restaurant?


For having a little of that restaurant taste at home when you need to step it up a notch... You are welcome! Whip this up and enjoy...


  • 1/2 red onion, fine diced

  • 2 stalks celery, fine diced

  • 1 clove garlic, minced

  • 1 sprig rosemary

  • 1/4 cup butter

  • 1 tablespoon flour

  • Cracked Pepper

  • Sea Salt

  • 3/4 cup red wine (Cabernet wine for a more earthy taste, Shiraz for a slightly fruitier taste.)


Sauté the onion, celery, garlic, and rosemary in the butter over low-medium heat. Add salt and pepper to taste. Pour in red wine and bring to a simmer until about half the liquid evaporates. Serve over your meat of choice ( Fillet Mignon or a New York Steak are our favorites). 

Happy Wine Adventures, Bon Appétit, WineWalkabout 


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