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 2019 Iowa Marquette is an excellent choice.

Pan-Seared Steaks with Tassel Ridge® Finalé Iowa Red Sauce


  • 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


  1. 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 Iowa Marquette

2019 Iowa Marquette is a dry red that teases the palate with a fresh, lightly acidic entry transitioning to raspberry and black cherry and a medium-long finish. A versatile food pairing wine, 2019 Iowa Marquette will pair nicely with Pan-Seared Steaks with Finalé Iowa Red Sauce, grilled beef, chicken, or pasta. Serve at room temperature.