Recipe: Steak Diane paired with 2019 Falcone Cabernet Sauvignon, Paso Robles
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)
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.
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.