Recipe: Steak Diane paired with 2019 Falcone Cabernet Sauvignon, Paso Robles
Ingredients
1 Tablespoon unsalted butter
1 Tablespoon olive oil
2 8-ounce top sirloin steaks ((or other favorite cut) )
1 small shallot (minced)
1/4 cup cognac ( or brandy)
½ cup beef stock
⅓ cup heavy cream
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
1 Tablespoon minced parsley
1 Tablespoon minced chives
Kosher salt and freshly ground black pepper (to taste)
Instructions
TOOLS: LARGE CAST IRON PAN
Heat butter and oil in a large skillet over medium-high heat. Lightly season steaks with salt and pepper, and add to skillet; cook, about 4-5 minutes per side, until browned and cooked to desired doneness. When the steaks are done, move to a plate and tent with foil.
Return the skillet to medium-high heat and sautée the shallots for 1-2 minutes, until softened.
Add the cognac and cook until the cognac is almost evaporated, about 2 minutes, scraping any browned bits from the bottom of the skillet.
Stir in the broth and bring to a boil over high heat. Cook until thickened, about 2-3 minutes.
Stir in the cream and cook for 2 minutes.
Stir in dijon mustard and Worcestershire, and then return steaks and any accumulated juices to skillet; cook, turning in sauce, until warmed through, about 3 minutes.
Transfer steak to serving plates and stir parsley and chives into sauce. Season with salt and pepper to taste. Pour sauce over steaks and serve.
Tasting Notes:
The 2019 Cabernet Sauvignon shows great depth and structure with purple hues and a rich texture of velvety tannin. There are aromas of lush black cherry, caramel, coffee, and “dust” which continue on the palate with blackberry, spicy anise, and cocoa.