2016 Domaine Les 4 Vents, Pitchounettes, Crozes-Hermitage + Steak Au Poivre with Creamy Mushroom Sauce and Crispy Potatoes

By Tyler Edgerley

 
 

What goes better together than a classic french Syrah and a classic french steak recipe? Not much we can think of! 

Here at Wine Wise, we would easily place a cool-climate Syrah on our list of the top three most beloved wine styles, especially when aged to perfection. It's a lovely bonus when it comes from two fabulous women winemakers like sisters Lucie Fourel and Nancy Cellie; perfect for women’s history month. The 2016 Domaine Les 4 Vents, “Pitchounettes” Crozes-Hermitage, comes from the northern, cooler part of the Rhone Valley where Syrah reigns supreme. This artisan-styled wine goes so perfectly with this Steak Au Poivre with Creamy Mushroom Sauce and Crispy Potatoes recipe we have curated specifically for this syrah. The recipe is inspired by classic, French cuisine and is a perfect representation of the quintessential food and wine philosophy that France has transferred to the rest of the world.

This classic steak dish is wonderfully balanced and filled with complex flavors, just like this wine. This rich and intense wine is deep, ruby, slightly hazy, and beautifully aromatic, with notes of savory and juicy dark plums, and blueberries, with black pepper, bacon, mushrooms, and dark earth. We chose a Ribeye for this recipe because the fattiness of the cut perfectly stacks up with the tannin and the body of the wine. It wouldn’t be an au poivre without copious amounts of cracked black pepper creating a spicy crust to the steak that marries beautifully with the peppery notes of the Pitchounettes. The crispy potatoes add texture and crunch, and the creamy mushroom sauce enhances the earthy flavors of this 2016 artisan syrah. Caramelized onions perfectly balance out the fatty and savoriness of the dish as a whole.

This is a perfect pairing that combines classic French wine and cuisine to create a delicious and satisfying meal. Whether you are celebrating Women's History Month or just looking for a fantastic wine and food pairing, this recipe and wine combination will not disappoint.

RECIPE:

Steak Au Poivre with Creamy Mushroom Sauce and Crispy PotatoeS

 

Serves

2 people

Prep Time

20 min

Cook Time

50 min

 
 

Steak INGREDIENTS

  • 1 Ribeye

  • 1 tbsp black pepper, toasted and cracked fresh

  • 1 small bunch - Thyme

  • 2 Tbsp - unsalted butter

  • 1 T cooking oil (Canola, Grapeseed, vegetable)

Caramelized onions INGREDIENTS

  • 1 Red Onion, sliced

  • 2 Tbsp - Dry Vermouth or sherry 

  • 2 tsp - Worcestershire sauce

Creamy mushroom sauce INGREDIENTS

  • 1 shallot, minced

  • 3 cloves of garlic, minced

  • ½ lb of mushrooms, sliced

  • 1 bunch of rosemary, chopped

  • 1 bunch of thyme, picked

  • ¼ Cup Cognac or Brandy

  • ½ cup Cream

  • 1 Tbsp Olive Oil

  • Cracked pepper and salt to taste

CrISPy Roasted Potatoes INGREDIENTS

  • 1 lb small Potatoes for roasting or large potatoes cut into bite-size pieces

  • 1 bunch rosemary

  • ½ head garlic

  • 2 Tbsp Cooking olive oil

 

Instructions

First preheat oven to 400* F 

CARAMELIZED onions 

Julienne or slice your onion and add that to a saute pan with about 2 tbsp of cooking oil, salt and pepper. 

Cook them over low-medium heat until caramelized, about 45 minutes. 

Once onions are nice and soft, add about a tablespoon of sherry or dry vermouth and a teaspoon of Worcestershire sauce; mix and cook until the alcohol has cooked off and then set aside in a bowl for later.

Roast Potatoes:

When the oven is preheated to 400 F, add oil to the baking sheet. Place the pan into the oven to preheat the oil for about 5 minutes. (The secret to the crispiest roasted potatoes is to heat the oil before putting the potatoes in the oven.)

Once the oil is hot, place potatoes into a pan with garlic, rosemary, salt, and pepper. Toss in the pan to coat potatoes in oil and place in the oven to roast, about 30-45 minutes, depending on the size of the potatoes, tossing again every so often.

Proper Steak Technique:

Now it’s time to cook our steak—first, generously season steak on both sides with salt and pepper. Don't be shy with the pepper here; the pepper is what makes this steak and au poivre and not just a regular steak. Make sure to season directly before cooking as not to dry out the steak during cooking; this will help to create a nice crust on the outside, which is a must for any good steak.

Heat a cast Iron skillet until smoking, and add a very small amount of oil. (or place the fat cap of the steak down first to render some of the beef fat and use that to cook the steak.), 

Turn off the heat and add steak, then immediately turn the heat back to high. Sear the steak on both sides for about 1-2 minutes a side or until a golden brown crust forms.

Add Thyme and 2-4 Tbsb butter, lower heat, and baste continuously for about 4 minutes or until a thermometer reads 120 F for medium rare. (you can also place the steak into 400 F oven for 4 minutes as well) 

Remove steak from pan and set onto cutting board to rest. Rest for 10 minutes and then slice against the grain.

Creamy Mushrooms

In the same pan, we cooked our steak in over medium heat with the butter still in the pan, and the thyme removed, add the shallots and mushrooms with 1 tbsp of olive oil and saute until they become soft. 

Add garlic and herbs and saute until aromatic, about 1-2 minutes. Add Cognac or Brandy and reduce by half, making sure the alcohol is cooked off entirely,

Add cream and cook until the cream has reduced by half. Add a good amount of cracked pepper than salt to taste.

Plating

Place Potatoes on a plate, then caramelized onions, then after resting, place sliced steak on top and finish with mushroom sauce and a few sprigs of picked thyme for garnish. Pour yourself a glass of wine, and slice a piece of Standard Baking Company’s rustic sourdough Miche to soak up your extra pan sauce, and enjoy a delicious french bistro experience in the comfort of your own home.

 
Wine Wise