Juan Mas’ Horseradish Cream sauce

Directions:

Add horseradish, cream, goat cheese, mustard, salt, and pepper to a saucepan. Cook over medium-low heat until thickened enough to coat the back of a spoon. (10-15 min.)

Lightly season your favorite cut of steak (or for a vegetarian option, a Portobello mushroom) with a garlic salt, pepper, and ground rosemary. Grill to an internal temp. of 135 F for medium rare. 

Spoon the horseradish cream sauce over the top and garnish with fresh cracked black pepper. 

Serve with our Cabernet Franc for an amazing pairing. Bon Apetit!

Note: An accomplished chef, John Moore is a Rascal wine club member, along with his wife Kelly. Hailing from Newport Beach, he and she can be seen volunteering at most of the Rascal winery events and during harvest, John fills in wherever he is needed, which is just about everywhere! Thank you John!