Pairs Perfectly with Francis Coppola Director’s Cabernet Sauvignon
Sirloin Steak with White Wine Demi-Glace
and garlic-herb potatoes
$9.95 per serving
Prep & Cook Time:30-40 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
Want to class up the joint? Bring a higher class of heckler to your dinner table? You'll be beating the paupers off with a stick when you have this steak and white wine demi-glace on the menu. (Even the words sound like you're a fancy pants.) Potatoes are roasted in butter and tossed with garlic, peas, and herbs. Those same herbs are added to the delectable sauce, a rich troika of white wine, demi-glace, and butter. We'd say you'll be licking your fingers after, but you're way too posh for that.
Bring the flavors of your favorite (posh) steakhouse into your kitchen by pairing this meal with Francis Coppola Director’s Cabernet Sauvignon. Aged in oak barrels, the balance of deep, red fruit and spice with earthy characteristics of coffee and baking chocolate found in this wine will intensify the heartiness of the sirloin.
Cut potatoes into ½" dice.
Place a medium oven-safe pan over medium-high heat and melt half the butter (reserve remaining for sauce). Butter should be melted, not browned. Add potatoes and stir 1 minute.
Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through.
Uncover, place pan in oven, and roast until golden brown and tender, 20-22 minutes, stirring once halfway through.
Place a dry towel on handle of pan after removing it from oven to remind you it's very hot. Season with ¼ tsp. salt and a pinch of pepper and set aside.
While potatoes cook, prepare ingredients.
Prepare the Ingredients
Stem and mince parsley and oregano.
Pat steaks dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Cook the Steaks
Place a medium pan over medium heat. Add 2 tsp. olive oil and steaks to hot pan.
Cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Remove steaks to a plate, tent with foil, and rest at least 3 minutes.
Reserve pan; no need to wipe clean.
While steaks cook, finish potatoes.
Finish the Potatoes
Carefully, stir peas and garlic into cooked potatoes.
Return to oven and bake until peas warm through, 2-3 minutes.
Stir in parsley and oregano (reserve pinches of both for sauce), and season to taste with salt and pepper.
Make the Sauce
Return pan used to cook steaks to medium-high heat. Add white cooking wine and beef demi-glace to hot pan and bring to a boil. Cook until reduced by half, 1-3 minutes.
Remove from burner and swirl in remaining butter. Add any accumulated juices from resting steaks, remaining parsley, and remaining oregano.
Plate dish as pictured on front of card. Bon appétit!