Looking for a good steak recipe to cook inside on a cold night?
These Pan-Seared Steaks have big flavors from the spices and shallots in the sauce, and there is fat and body in the steaks. This calls for a big, dry red wine, and Tassel Ridge 2021 Iowa Petite Pearl is an excellent choice.
Pan-Seared Steaks with Tassel Ridge® Finalé Iowa Red Sauce
Ingredients
- 4 6-oz filet mignons (1–1¼ inch thick)
- salt
- freshly ground black pepper
- 1 Tbsp vegetable oil
- 2 Tbsp minced shallots
- ½ cup Tassel Ridge® Finalé Iowa Red
- ¼ cup demi-glace
- ¼ tsp balsamic vinegar
- ¼ tsp chopped fresh thyme
- 1 Tbsp unsalted butter
Instructions
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Pat steaks dry with paper towel. Season on both sides with salt and pepper. Heat oil in heavy skillet over medium heat until smoking. Add steaks to pan, leaving ¼-inch between steaks. Cook until well browned, about 4 minutes. Flip, using tongs. Continue cooking 3 to 7 minutes, until internal temperature reaches 120°F for rare to medium-rare. Place steaks on platter. Tent loosely with foil. Return skillet to medium-low heat. Add shallots. Cook, stirring constantly, until lightly browned, about 2 minutes. Add Finalé Iowa Red. Simmer, scraping pan to loosen browned bits. Add demi-glace, vinegar, and any juices from steaks. Continue simmering until slightly reduced, about 1 minute. Remove from heat. Whisk in thyme and butter. Season with salt and pepper to taste. Put steaks on plates. Pour sauce over steaks. Serves 4.
Recipe Notes
Wine Recommendation—Tassel Ridge 2021 Iowa Petite Pearl
2021 Iowa Petite Pearl is a dry red with a lightly acidic entry transitioning to dark fruit and a long, drying finish. Made from Petite Pearl grapes grown in our Iowa vineyards, 2021 Iowa Petite Pearl will pair nicely with grilled meat or pasta with a tomato-based sauce. Serve at room temperature.
