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Week 17: What to Eat with the Chateau Laubarit "Vieilles Vignes" Rouge

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Although J and I aren’t actually cooking a CorkPopper dinner this week in light of Christmas (followed by our trip to Argentina), I couldn’t help but post a recipe for this week’s winning wine anyway.  The big, bold flavors in the Chateau Laubarit scream (to me, at least) for a beautiful steak, and what could be better than a delicious (and classically French) Steak au Poivre (Steak with Pepper Sauce)? 

Steak au Poivre

Serves 2

Ingredients:
2 boneless steaks (choose your favorite cut)
1/2 tablespoon coarse sea salt
1 tablespoon whole black peppercorns
Extra virgin olive oil
1/4 cup finely chopped shallots
1/4 stick unsalted butter, cut into 4 pieces
1/4 cup Cognac
Just over 1/4 cup heavy cream

Preparation:
Preheat oven to 200°F.

Pat steaks dry and season both sides with kosher salt.

Coarsely crush peppercorns in a sealed plastic bag with the bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.

Heat a large, heavy skillet (cast-iron if you have it) over medium-high heat until hot then add oil.  Saute the steaks, turning over just once until medium rare (about 3 minutes each side).  Transfer the steaks to a platter and keep warm in the oven while making the sauce.

Scrape any fat from the skillet, then add the shallots and half of the butter, cooking over medium-low heat until the shallots are well-browned and any other browned bits have been scraped up (about 4 minutes or so).

Add the Cognac and boil until liquid is reduced to a glaze (just a couple of minutes).  Add the cream and any meat juices that have accumulated on the platter.  Boil, stirring occasionally, until reduced by about half (another 4 minutes).  Add the remaining butter and cook over low heat, swirling the skillet, until the butter is fully incorporated.

Serve the sauce with the steaks.

Cheers and happy holidays!!

* The nice image you see is courtesy of SeductionMeals.com.  Looks delish!!


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