Streicker Cabernet Sauvignon Paired with Australian Carpetbag Steak
“Wine – the intellectual part of the meal” – Alexandre Dumas
“Wine – the intellectual part of the meal” – Alexandre Dumas
The WIne
Streicker, Ironstone Block, Old Vine, Cabernet Sauvignon, 2010
The Ironstone Vineyard, is one of the oldest vineyards in the Margaret River, with brown loamy sands over gravelly clay soils that are exceptionally well suited to growing cabernet that will produce wine with layered flavors. The 2010 harvest yielded fruit that is on par with the finest vintages to date. With 7 years of barrel and bottle conditioning this wine is just opening up with ripe yet restrained red fruit aromas, a touch of toasty oak, and soft dried herbs. Crimson red in color this wine is medium/full in body with flavors of currant, and dark cherry, accented with a notes of slight vanilla and fresh sweet pepper. Fine well integrated tannins combine with the fruit and balanced acidy for a structured, layered lingering finish. Only 415 cases of this wine were made. Treat yourself or someone else at $39.99 it’s worth every penny. This is what James Halliday, of The Wine Companion had to say, 96 Points, “Supremely fine and elegant cabernet, effortlessly communicating its fragrant bouquet, its silky medium-bodied palate with cassis, black olive and redcurrant all on display, the oak synergistic, the tannins fine. Drink By: 2030
The Pairing
Classic Australian Carpetbag Steak
What you will need: (For four servings)
4, Thick-cut beef filets mignon or New York strip steaks
8 to 10 Oysters, cleaned and shucked
1/4 cup Worcestershire sauce
2 tablespoons Lemon juice
Salt and pepper, to taste
1/4 cup Cognac or brandy
3 tablespoons Oil
1 cup Beef stock
4 tablespoons Butter, room temperature
How to prepare it:
Using a thin boning knife, cut a small incision into the side of each steak just big enough to insert the oysters. Move the knife back and forth inside each steak to create a pocket. In a bowl, mix together the oysters, Worcestershire sauce, lemon juice and salt and pepper to season. Set aside to marinate for at least 30 minutes. Pour a little of the marinade into each pocket and stuff each steak with 2 or 3 oysters. Secure the opening with toothpicks and let the steaks rest at room temperature for about 30 minutes to allow the flavors to meld. Heat the oil in a large skillet or sauté pan over medium-high flame until it just starts to smoke. Season each steak with salt and pepper. Sear the steaks in the hot oil, letting them cook for about 3 minutes per side for medium-rare. If you like your steaks more well done, reduce the flame to medium and cook for another 2 minutes for medium or another 4 to 6 minutes for well done. Place the steaks on warm plates while you make the sauce. Remove the skillet or sauté pan from the flame and carefully pour in the cognac or brandy. Return the pan to medium flame and heat, scraping up any bits from the bottom, until almost evaporated. Then add the beef stock and simmer to reduce its volume by about 1/2. Remove from heat, adjust seasoning with salt and pepper and whisk in the butter. Recipe adapted from http://www.whats4eats.com
Cheers!
The Wine Guys