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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Sirloin Steak with Sauteed Mushrooms in Bordeaux Sauce

Taria


Ingredients

Serves Six

4 lbs Sirloin Steak (approximately 2 1/2" thick)

Steak Marinade:

1/2 Cup Taria Central Coast Cuvee 384
3 Tablespoon Olive Oil
1 Teaspoon chopped Rosemary
1 Teaspoon lemon pepper
Sea Salt to taste

Bordeaux Mushroom Sauce:

1/2 Pound Button Mushrooms, fresh
3 Tablespoon Olive Oil
1/3 Cup Water
3 Tablespoons Worcestershire Sauce
1/2 Cup Taria Central Coast Cuvee 384
1/2 Tablespoon Paprika


Instructions

Pour a glass of the Taria Cuvee for the Chef. Add all the marinade ingredients together in a bowl large enough to hold the steak and marinade. Trim the fat off the steak; marinate the steak in the refrigerator for a minimum of two hours or more. Turn the steak every � hour to insure total absorption of the marinade flavoring. Heat barbecue to medium high temperature. Remove steak from marinade, sprinkle on salt to taste. Grill the steak over medium- high heat until done - about 8 minutes on each side for medium. Let sit five minutes and cut into 1/4-inch-thick slices. While the steak is on the grill, slice mushrooms and saute in olive oil until tender. Add all remaining ingredients to pan and reduce for about 3 minutes. Serve hot over sliced steak. Serve with risotto, polenta, or garlic mashed potatoes and a fresh green garden salad.



    Suggested Pairings

  1. Dawson Creek
    2012 Chardonnay
    Dawson Creek
    Reserve
    Sonoma

    $19.00

    $25.00
    GMWC Special Selection
    id: 2469
    Gold
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