' Willamette Valley Vineyards - Steak Au Poivre with Mushroom & Rogue Creamery Crater Lake Blue Cheese

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Steak Au Poivre with Mushroom & Rogue Creamery Crater Lake Blue Cheese

Steak Au Poivre with Mushroom & Rogue Creamery Crater Lake Blue Cheese
Recipe by Chef Eric Nelson
At a Glance
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients

4 - 4oz tenderloin seaks 2" thick

1 portobello, rough chop

1 cup crimini mushroom, rough chop

1/2 cup Griffin Creek Cabernet Sauvignon

4 tbsp cracked black pepper

1 tsp garlic, minced

1/2 cup blue cheese, crumbled

Salt to taste

1 tbsp onion, minced

4 oz olive oil

Description

This rich and creamy recipe for Steak Au Poivre is overflowing with delicious flavors. We suggest pairing it with our 2011 Cabernet Sauvignon. Deep ruby in color, the aromatics of the wine immediately greet you with a complex nose of dried chili powder, eucalyptus and mint chocolate that combine with notes of red currant which compliment the bold flavors of the steak.

Directions

Place saute pan over medium high heat. Season both sides of steaks with salt and liberal amounts of pepper. Add oil to saute pan and sear steaks for approximately 4 minutes on each side or cooked to your liking. Remove steaks to the plate to rest. Add remaining 2 oz of oil and add onion. Cook until onions become translucent, add garlic and mushrooms and cook for about 3 minutes. Deglaze with wine and cook until almost all the way evaporated. Add blue cheese and once melted, season to taste then place on top of steaks and enjoy.

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