Posted: Apr 6, 2011 9:54 AM
Updated: Apr 6, 2011 2:57 PM
Dine in? Or Diane Out?
At the Cliff House Dining Room in Manitou Springs, Executive Chef Scott Savage prepares a delectable version of the classic Steak Diane for your pleasure. The subject of this weeks "Savage Kitchen", Chef Savage is happy to guide you through the preparation of this dish, or to invite you to The Cliff House, and dinner with us.
Let's talk a bit about wine. Whether you choose to enjoy the chef's Diane in the comfort of your own home, or to join us and experience the award-winning Cliff House Dining Room, please allow me to recommend a few wines, certain to elevate your pleasure.
Chef Savage uses a Black Angus certified, top sirloin steak for this dish. After searing the steak, the chef deglazes his pan with brandy, before sautéing shallots and portabella mushrooms. A touch of Dijon mustard, a hint of lingenberry preserves, and a splash of cream complete the entrée.
What wines are best served with this version of Steak Diane? Because the dish is served with a cream sauce, and while generally savory, has the delicate sweetness of sautéed shallots and lingenberries, both a full-bodied, moderately oaked, fruity white wine or a medium bodied, red wine with soft tannins and a touch of acidity will work well.
For a good white wine option, we need look no further than domestic Chardonnay. With a creamy texture to compliment our sauce, and ripe, forward, fruit that will pick up the lingenberries and runs away them, Chardonnays from California or Oregon are a great choice. Try Cambria's "Katherine's Vineyard" from the Santa Maria Valley of California's Central Coast, or Domaine Drouhin's "Arthur" from the Dundee Hills of Oregon.
To pair Chef Savages' Steak Diane with red wine, look for a bottle that draws out top sirloin's savory qualities with out overwhelming the subtleties of the dish. Red wines from the Southern Rhone Valley of France are a great option here. With moderate tannins, smoky, meaty aromas, and layers of fruity, red-berry flavors, one could do worse than a good Cotes du Rhone or Chateauneuf-de-Pape. Try Chateau Mont Redons' Cotes du Rhone for a pleasant, affordable wine, or Delas' "Haute Pierre" Chateauneuf-du-Pape for a beautiful example of Southern Rhone wine.
Diane in, or Diane out, either way, you are sure to enjoy this recipe from the Savage Kitchen, and while these wine recommendations are but a fraction of the good paring choices you could make, they should serve to get you off and running, learning for yourself the myriad options available for dinner. Enjoy.