New recipe April 13, 2011

Tonight I made Steak au Poivre, with a recipe from a fun book called Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food, by Evan Goldstein (with recipes by his mom, Joyce Goldstein). I couldn't find a link to this specific recipe, but the key to his sauce is a combination or brandy, white wine, Dijon mustard and Worcestershire Sauce. I served it with some roti chapati (you get the uncooked dough at Costco and finish it on the griddle--quite nice!) and a mixed salad with Viandox vinaigrette.

This recipe was intended to pair with a Bordeaux style Cabernet Sauvignon dominant blend, so we had it with a very nice 2005 Chateau Lafon-Rochet. Great pairing!