5 Peppercorn Steak With Creamy Reduction Sauce
  Goosecross Cellars Recipe for Napa Valley Cabernet  
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.
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