Steak Au Poivre with Green Peppercorn Sauce

Featured in the April 2010 Newsletter
Recommended Pairing: Holiday Reserve Zinfandel, Malbec

Serves 2

Ingredients:
2 dry aged prime New York steaks
2 tablespoons cracked black pepper
1 tablespoon white truffle salt
½ bottle Holiday Reserve Zinfandel
2 tablespoons shallots, chopped
½ tablespoon garlic, chopped
4-ounces green peppercorns
1 cup Crimini mushrooms, sliced
2 cups heavy whipping cream
1 tablespoon Italian flat leaf parsley, chopped
2 tablespoons butter, softened
Salt and pepper to taste

Preheat oven to 500°F. Season the steaks generously with freshly cracked black pepper and truffle salt. Grill steaks covered for 5 minutes on each side. Remove the steaks from the grill and allow to rest.

To make the sauce, start by reducing ½ bottle of Holiday Reserve Zinfandel in a large saucepan over medium heat. Add shallots and garlic. Rinse and drain the peppercorns with cool water. Once the peppercorns have been drained, add them into the boiling wine and reduce by ¾, leaving an aromatic wine syrup. Add the whipping cream and allow it to reduce by half again. Add Crimini mushrooms and cook 4 more minutes and then remove from heat. Place your grilled steaks on a baking dish and bake in the oven for 4 minutes while turning your sauce back up to very high heat. Add chopped parsley and softened butter to the sauce and whisk until the sauce has a luscious sheen to it. Remove your steaks from the oven and plate, spooning mushroom sauce over steaks before serving.


Posted by , March 27, 2011 No comments

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