Succulent Steak with Zinfandel Sauce and Vegetable Saute

Featured by Perry Creek Winery in the Gold Wine Club.
Yield: 6

Ingredients

Serves 6

6 Small, thick Steaks
1 Teaspoon Olive Oil
1 Cup Beef Stock
1/2 Cup Perry Creek 2006 Zinfandel
1 Tablespoon Tomato Paste
1 Large clove Garlic, chopped
1 Teaspoon dark chocolate
Salt and Pepper

Instructions


Put olive oil in hot saute pan. Sear steaks on both sides and transfer to warm pan in a 350-degree oven.

Add beef stock, Zinfandel, tomato paste and garlic to saute pan, reduce by half. Add chocolate and stir to melt. Continue to simmer until mixture is reduced to a creamy consistency. Add salt and pepper to taste.



Recommended Pairings

Helwig

2012 Zinfandel
Gold Medal
$24.00 $20.00 x 2

Tonti

2013 Zinfandel
94 Points
$50.00 $45.00 x 2

Beekeeper

2014 Zinfandel
96 Points
$60.00 $54.00 x 2

Jeff Cohn

2013 Zinfandel
93 Points
$38.00 $34.00 x 2

Rucksack Cellars

2012 Zinfandel
Silver Medal
$38.00 $26.00 x 2

Irie

2011 Zinfandel
454 cases
$30.00 $26.00 x 2

Collier Falls

2011 Zinfandel
93 Points
LAST CALL
$36.00 $32.00 x 2