Perfect Pairings: BlackStock, Cabernet Sauvignon, 2006, Georgia, US, 245756

Grilled Steak with Bordelaise Sauce

for the sauce

Yield: 2 cups Ingredients
1 teaspoon butter
1 strip bacon, diced
1/2 teaspoon shallots, minced
1/4 teaspoon garlic, minced
1 bay leaf
1 bunch fresh thyme
4 ounces Bordeaux (or good quality Cabernet Sauvignon or Merlot)
2 cups brown sauce
to taste salt
to taste fresh ground black pepper

Melt butter in a small saucepan over medium heat. Add bacon, sauté until cooked. Add shallots, garlic, bay leaf and thyme, sauté until translucent, do not brown. Deglaze with wine and reduce liquid by 1/2. Stir in brown sauce and bring to a simmer. Reduce heat. Simmer for 5 minutes over low heat. Season with salt and fresh ground black pepper.

for the steaks

4 6-oz. filet mignons (or steak of your choice)
Kosher salt and freshly ground black pepper, to taste
2 tablespoons canola oil
1 tablespoon chilled unsalted butter, diced
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme

Prepare the filets: Heat oven to 500°. Season filets with salt and pepper. Heat oil in a 10" skillet over high heat. Sear steaks, flipping once, until browned, 4–5 minutes. Transfer skillet to oven; roast until steaks are medium rare, 4–5 minutes. Place steaks on a plate; let rest.

Sauce the steak: Return saucepan to medium heat. Whisk in butter. Remove saucepan from heat; stir in parsley and season sauce with salt and pepper. Transfer steaks to cutting board; add juices from plate to pan and stir. Spoon 2 tbsp. sauce onto each of 4 plates. Slice steak into 1⁄4"-thick slices; divide between plates. Sprinkle with rosemary and thyme; drizzle each steak with 1 tbsp. sauce. Serve with baby lettuces, if you like.







					Grilled Steak with Bordelaise Sauce for the sauce Yield: 2 cups Ingredients 1 teaspoon butter 1 strip bacon, diced 1/2 teaspoon shallots, minced 1/4 teaspoon garlic, minced 1 bay leaf 1 bunch fresh thyme 4 ounces Bordeaux (or good quality Cabernet Sauvignon or Merlot) 2 cups brown sauce to taste salt to taste fresh ground black pepper Melt butter in a small saucepan over medium heat. Add bacon, sauté until cooked. Add shallots, garlic, bay leaf and thyme, sauté until translucent, do not brown. Deglaze with wine and reduce liquid by 1/2. Stir in brown sauce and bring to a simmer. Reduce heat. Simmer for 5 minutes over low heat. Season with salt and fresh ground black pepper. for the steaks 4 6-oz. filet mignons (or steak of your choice) Kosher salt and freshly ground black pepper, to taste 2 tablespoons canola oil 1 tablespoon chilled unsalted butter, diced 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme Prepare the filets: Heat oven to 500°. Season filets with salt and pepper. Heat oil in a 10" skillet over high heat. Sear steaks, flipping once, until browned, 4–5 minutes. Transfer skillet to oven; roast until steaks are medium rare, 4–5 minutes. Place steaks on a plate; let rest. Sauce the steak: Return saucepan to medium heat. Whisk in butter. Remove saucepan from heat; stir in parsley and season sauce with salt and pepper. Transfer steaks to cutting board; add juices from plate to pan and stir. Spoon 2 tbsp. sauce onto each of 4 plates. Slice steak into 1⁄4"-thick slices; divide between plates. Sprinkle with rosemary and thyme; drizzle each steak with 1 tbsp. sauce. Serve with baby lettuces, if you like.



	BlackStock Cabernet Sauvignon • 2006 • Georgia, US • 245756 Grape: Cabernet Sauvignon appearance - bright, clear color : dense purple aroma - fragrant flavors (smell + taste) sweetness - dry acidity - medium oak - burnt wood, tar fruit - blackberries, plum, prunes earth - black pepper, clove, mineral body - medium-full tannins - moderate additional notes - balanced and well structured cabernet, light tannins, a lot of fruit				• The 18th and 19th Centuries are seen as the Golden Age of Bordeaux. Money poured in and many of the area's great chateaux were built. The close of the 19th Century saw fortunes change dramatically when competition from overseas finally began to challenge Bordeaux dominance. The result was better bottle of Bordeaux but also many of the former family-owned chateaux are now controlled by financial and corporate enterprises. • The people and the cuisine of the Bordeaux region go by the adjective Bordelaise. In Europe, food and wine grew up together. This means that local wine styles match wonderfully with regional cooking. The classic borderlaise sauce is a perfect example. The sauce is made with dry red wine, shallots and a thick brown gravy. Like the great wines of Bordeaux, bordelaise sauce is best served with grilled beef or steak.