Steak au poivre & baked potatoes
Steaks
Baking
We just got back from Thanksgiving weekend with family. We usually pick up a Neapolitan style pizza and salad for an easy dinner after trips home to the Midwest, but this particular weekend involved installing an engineered wood floor at my daughter's house (while simultaneously entertaining two toddlers). We deserved a simple meal that was miles ahead of pizza. The inspiration was a bottle of Wild Boar Cabernet Sauvignon from an enterprising Loudoun County, Virginia, winery - Stone Tower. They suggested that Steak au Poivre would complement the "elegant floral aroma...notes of lingonberry and ripe fig...and French oak, hints of cocoa, and roasted hazelnuts...." This meal of steak and potatoes was the perfect match for the delicious Cab Sav and a blissful end to an exceptionally hard-working weekend. Steak technique adapted from The New Best Recipe.
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