Perfect Pairings : Chateau Guillotin, Puisseguin Saint-Emilion, 2005, Bordeaux, France, 234746

Grilled Steak with Bordelaise Sauce

for sauce:

1/2 c. fresh mushrooms, chopped
1 tbsp. butter
3 tbsp. cornstarch
2 c. beef stock
2 tsp. dried tarragon leaves, crushed
2 tbsp. lemon juice
3 tbsp. red wine

Cook mushrooms in butter until tender. Mix cornstarch and cooled stock together; stir into mushrooms. Cook and stir to boiling. Add tarragon, lemon juice and red wine and dash pepper. Simmer 5 to 10 minutes. Makes 2 1/4 cups.

for steaks:

4 1/2-inch-thick New York strip steaks (each about 8 ounces)
fresh parsley, chopped
2 tablespoons butter
salt and pepper to taste

1. If grilling, start the grill or charcoal. Allow the charcoal to completely ash over. Place the steak on the grill and cook about 3 minutes per side for medium rare.

2. For the skillet. Melt 2 tablespoons butter in heavy large skillet over high heat.

3. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates.

4. Spoon sauce over steaks. Sprinkle with parsley.







					Grilled Steak with Bordelaise Sauce for sauce: 1/2 c. fresh mushrooms, chopped 1 tbsp. butter 3 tbsp. cornstarch 2 c. beef stock 2 tsp. dried tarragon leaves, crushed 2 tbsp. lemon juice 3 tbsp. red wine Cook mushrooms in butter until tender. Mix cornstarch and cooled stock together; stir into mushrooms. Cook and stir to boiling. Add tarragon, lemon juice and red wine and dash pepper. Simmer 5 to 10 minutes. Makes 2 1/4 cups. for steaks: 4 1/2-inch-thick New York strip steaks (each about 8 ounces) fresh parsley, chopped 2 tablespoons butter salt and pepper to taste 1. If grilling, start the grill or charcoal. Allow the charcoal to completely ash over. Place the steak on the grill and cook about 3 minutes per side for medium rare. 2. For the skillet. Melt 2 tablespoons butter in heavy large skillet over high heat. 3. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. 4. Spoon sauce over steaks. Sprinkle with parsley.



	Chateau Guillotin • 2005 • Puisseguin Saint-Emilion • 234746 Grape: Merlot, Cabernet Franc, Cabernet Sauvignon appearance - bright, clear color : deep rose red aroma - subtle flavors (smell + taste) sweetness - dry acidity - smooth oak - burnt wood fruit - blackcherries • plums earth - blackpepper • cinnamon • moss body - medium full additional notes - smooth approachable bordeaux ViniCode™ expires - May 16, 2010				• The ancestral home of the Merlot grape is considered to be the Bordeaux region of France. Named after the country's fourth largest city, Bordeaux, on the Garonne River just off of the Atlantic coast. • It was the Romans who established viticulture there over 2000 years ago and since that time the Bordelais have been honing their skills as the world's premier winemakers. • Merlot has found it's home on the more northerly "right" bank. Named after right bank villages near which they are produced, the world's greatest Merlot's go by the names Saint-Emilion and Pomerol. • The 18th and 19th Centuries are seen as the Golden Age of Bordeaux.