Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Napa Valley Cabernet
Ingredients:
2 Rib-eye steaks
2 tablespoons 5 pepper blend peppercorns
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
1 teaspoon garlic, minced
For the Sauce
1/2 cup beef consommé
2 tablespoons low-sodium soy sauce
2 tablespoons Goosecross Napa Cabernet
Salt & pepper, to taste
2 tablespoons balsamic vinegar
1 tablespoon brined green peppercorns
¼ cup crème fraîche
Directions:
Roughly crush the peppercorn blend and press into each steak. Place steaks in a square glass dish. Combine the remaining ingredients and pour over the steaks, making sure both sides are covered in liquid. Marinate the steaks for 2 hours at room temperature. Grill the steaks to desired doneness, tent with foil, and set aside.
For the sauce:
In a small saucepan over medium-high heat, combine the beef consommé, soy sauce, wine, vinegar, salt & pepper. Bring to a boil, then boil it down to reduce and concentrate the sauce, about 5 minutes. Lower the heat and add the brined peppercorns and cream. Heat through.
To serve, place the steaks on a serving plate and pour the reduction sauce over the meat. Serve with Goosecross Napa Cabernet.
Serves 2
