El Guapo, our Tempranillo, is a perfect pairing with a steak with Green Peppercorn Cream Sauce. This is a good recipe (found on epicurious.com). The softer tannins and richness of El Guapo match nicely with the tangy, spicy peppercorn sauce. Use it with any steak and serve with Alamosa El Guapo.
Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.
Originally Submitted
9/30/2009
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You can add this Alamosas' Filet Mignon w/ Green Peppercorn Sauce recipe to your own private DesktopCookbook.
