November 04, 2003
Pepper Steak with Port-Wine Mushroom Sauce
Last night for dinner we had artichokes followed by Pepper Steak with Port-Wine Mushroom Sauce from Cooking Light. This sauce recipe is really amazing. It tastes great but contains no butter or oil! I actually cheated a little, and used the left over oil in the sauté pan from searing the steak to start the shallots, but even still, that was a minuscule amount of fat compared to a normal pan sauce. With dinner we had a Rosemont Show Reserve 1999 Shiraz (McLaren Vale and Langhorne Creek) which someone at work had given me. This was a great pairing with the peppery steak. We both liked it a lot and found raspberry the most pronounced flavor. Wine Spectator says: Plump, polished and generous with its berry flavors, weaving in earthy, gamy notes and finishing with some elegance and a nice touch of sweet oak. Drink now through 2005. 22,000 cases made.
Posted by David at November 4, 2003 11:28 PM | Editwhat? no picture? It's not the same. which issue of Cooking Light? Nov?
Sorry, camera is all filled up with house pics right now. This recipe and the Pork au Poivre were both from the web site.