Wednesday, December 6, 2023

Perfect Pair: Steak Au Poivre with Particular Cabernet Sauvignon

The Dish:  Steak Au Poivre

I used filet mignon this time and it was so good.  But, out in DC, we used Harvey's Market Rib-eye from Roseda Farm, located 30 miles north of Baltimore. Naturally raised on pasture all it's life (with no hormones or antibiotics) until the last 3 weeks then only grains are introduced into the diet to add intramuscular fat after that it's dry-aged 21 days before it arrives at the market. The meat has the perfect amount of marbling. It is super tender and melts in your mouth. This recipe is for 4, but you can multiply it depending on the size of your gathering.

4 tablespoons of ground pepper
4 Roseda Farm rib-eye steaks from Harvey's Market
2 tablespoons olive oil
4 tablespoons Cognac (I like Campus VSOP)
1/2 cup heavy cream

Spread the pepper out on a baking sheet. Season meat on both sides with salt, then press the meat into the pepper, coating both sides. 

Heat the same pan over medium high heat and coat with olive oil. Arrange the meat in the pan (I use a Le Creuset cast iron skillet) and cook for 3-4 minutes per side for medium-rare, or until done to your liking. Transfer the meat to a warmed platter and cover loosely with aluminum foil. 

Deglaze the pan with the Cognac and make sure to scrape up all of the browned bits in the bottom. Add cream and reduce for about 2 minutes. Pour the sauce over the steaks.
The Wine:  Bianchi Particular Cabernet Sauvignon 2015

I love the deep intense color with red-violet hues.  It says, "Drink me with steak."  The aromas and flavors share this intensity with ripe fruits, plum and cherry jam, and hints of black pepper, sweet pepper, soft tobacco, vanilla and toasted coffee. This Cabernet Sauvignon shows a sweet acidic entry in the mouth, with great structure, soft harmonic tannins, a long, lingering finish and a fruity aftertaste. Perfect for sipping by itself on a cool fall evening or pairing it with a delicious steak.  


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