After a particularly hellish Monday, I knew it was time for a gluttonous pairing of wine and good food. The wine chosen for tonight was Chateau Puyfromage 2005. I was looking for a good cabernet to pair with a beef striploin, but ended up taking this spicy bordeaux beauty home with me. I didn’t expect much, and was neither disappointed, nor surprised. Not a very smooth wine, it carried a bitter heat along with a mild taste of berries and (almost) vanilla.
Normally when I cook beef, I tend to give it a bite with my hot-ass cracked pepper blend, but I refrained this time around. This could be why I found the wine spicier in contrast, as my palate would have been expecting a spicier beef. Nay, tonight I prepared my beef simply, although still with a new technique. I caramelized some onions with garlic in my skillet. When they were close to done, I wrenched the flame up to max until my skillet was almost smoking, and then slammed my steak onto the surface with a nasty sizzling crack. Once I’d slightly carbonized the surface, I flipped it over and blackened the other side too. Then moved the onions over top, and placed my skillet into the oven. While it sat in there under at 350C, I prepared a quick salad, and then quickly fried up some rotini with green beans in garlic and parmesan butter with basil.
When the steak was done, I removed it from the skillet, and placed the skillet back on the stove on a high flame. Adding about ¾ cup of my wine to the skillet, I scraped the bottom up and boiled off the wine. MMMMMMMM. This reduction was absolutely FUCKING DELICIOUS both on the steak and the baguette.
All in all, my clusterfuck of a Monday turned out to be pretty delicious. Now to finish this wine and find out What Tuesdays Are Likeâ„¢ for me this week.
[caption id=“attachment_320” align=“aligncenter” width=“150” caption=“My dinner. I couldn\’t wait for the picture, so I was eating it while I set up the camera. I didn\’t spend much time on the camera settings, so the picture is subpar. ”][/caption]