Honey & Pepper SteakFeatured by Steele Canyon Cellars in the Gold Wine Club.
A perfect combination of savory and sweet, this honey and black pepper crusted New York steak recipe will instantly become your new favorite dish! Pair it with the Cabernet Sauvignon from your Wine Club shipment for the perfect match.Yield: 4
Prep Time: 20 Minutes
Cook Time: 60 Minutes
• 4 12-oz. trimmed New York Strip Loins
• 2 cups honey
• 3 Tbs Dijon mustard
• 10 oz. cracked black peppercorns
• 1 1/4 cups Point Reyes blue cheese
• 2 Tbs shallots
• 1/4 cup Steele Canyon Cabernet Sauvignon
• 2 1/2 cups heavy cream
• 3 leeks
• 1 lb Yukon Gold potatoes
• 4 sprigs thyme
• 4 cloves garlic
• Olive oil
Preheat oven to 350 degrees. Toss potatoes in olive oil, thyme, garlic, salt and pepper. Roast potatoes for 45 to 60 minutes, until tender. Blanch leek tops for one minute, then shock in ice water. Add the leek tops and butter to a blender, and blend on high until
In a skillet, add diced shallots to 1 Tbs olive oil, add 1/4 cup of water, and then add 1 cup of blue cheese. Stir until smooth, and add the heavy cream and cook until the sauce thickens.
In a separate bowl, mix the honey and Dijon mustard and coat the steaks with the mixture. Run the peppercorns into the steaks. Sear the steaks over high heat for 3 minutes per side, or until golden brown. Finish the steaks in the oven for 7 minutes. Remove the steaks and let rest for 2 minutes before serving.
Spoon the leek puree onto the plates and top puree with roasted potatoes. Place the steak next to the potatoes and top the steak with Blue Cheese sauce.
Recipe provided by Steele Canyon Cellars.