Green Been Bundles with Cabernet Reduction

You can make both your reduction and green bean bundles in advance. Let them both come to room temperature, then use a spider strainer to dunk the bean bundles in boiling water for 30 seconds to warm throughout.” - Jerry Lohr, Founder & CFO

Serves: 5-6 (about 10 bundles)

Ingredients:

• 1 cup red wine (J. Lohr Hilltop Cabernet Sauvignon)
• 1 large shallot, finely chopped
• 2 garlic cloves, finely chopped
• 3 sprigs thyme
• 1/2 TBSP Worcestershire
• 1 tsp. brown sugar
• 1 tsp. beef bouillon
• 1 Tbsp. unsalted butter, cold and cubed
• 12 oz. green beans (haricots verts)
• 1 leek
• 1/2 tsp. pink peppercorn
• Kosher salt

Directions:

1. Make the reduction: In a small 6” pot, combine wine, shallot, garlic, and thyme. Bring to a boil then reduce to a simmer (uncovered) for about 10 minutes. Strain, then return the liquid to the pot (you should have about 1/3 cup liquid). Whisk in Worcestershire, brown sugar, beef bouillon, and 1/4 tsp salt. Simmer on low for about 5 minutes, until there is only about 1 TBSP liquid in the pot. Turn off heat and whisk in cold butter.
2. Blanch leek leaves and green beans: Wash green beans then snap the ends off each. Trim the end off the leek, then remove a few long leaves (cut them lengthwise if you want thinner strips). Boil a large pot of salted water, then add the leek leaves and cook for 30 seconds. Use tongs to remove and transfer to ice water, but keep the water boiling. Now add the green beans to the same pot and cook for about 2-3 minutes, until just tender. Do not overcook! Strain the green beans then immediately transfer to a bowl of ice water to stop them from cooking further. Set aside.
3. To assemble bean bundles, lay a strip of leek flat on a cutting board and add about 8 green beans, then gently tie leek in a knot. Arrange bean bundles on a platter and drizzle with the reduction. Top with flaky sea salt and crushed pink peppercorn.