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  • Writer's pictureCarlos Sarmiento

Grilled Sirloin steak with sautéed leeks, carrots & sage and 2020 Daou Reserve Cabernet Sauvignon

(Photo by Carlos Sarmiento)

Sometimes you just want a good piece of steak and fresh vegetables but in a simple yet creative way.

Perhaps you're looking for an excuse to open that nice reserve wine bottle, mid-week. Go ahead, pamper yourself.

(Photo by: Frederic Instagram: @gogojungle)

Inspired again by Parisian bistro-style cuisine, I bring you a flavorful dish with very few but fine ingredients. A minimalistic approach to a weekday dinner that will allow more time to fully enjoy that special wine.

Let‘s get cooking!

Menu: Grilled sirloin steak with sautéed leeks, carrots and sage.

Wine pairing: 2020 Daou Vineyards Reserve Cabernet Sauvignon (Paso Robles, California)

Serves 2



  • 2 top sirloin steak medallions (approximately 1/2 a pound each)

  • Sea Salt and freshly cracked pepper to taste

  • 2 tablespoons of extra Virgin olive oil (1 tablespoon per medallion)


  • 1 large leek, peeled, cleaned and thinly sliced (the white and light green parts only).

  • 4 carrots, peeled and thinly sliced (diagonally)

  • 8-10 leaves of fresh sage

  • 2 garlic cloves, finely minced

  • 4 tablespoons of extra Virgin olive oil



  • Season each steak medallion on both sides with salt, pepper and olive oil.

  • Heat up grill to 350 degrees F.

  • Grill steak medallions to desired doneness (135 degrees F for medium rare, 145 degrees F for medium).


  • In large sauté or non-stick frying pan heat up oil on medium heat.

  • Lightly fry sage leaves (approx 1 minute). Remove leaves from oil and transfer them to a plate and set aside (for final garnish).

  • Add garlic and leeks to pan and lightly sauté for about 2-3 minutes. Add carrots and cook for an additional 2-3 minutes. Remove pan from heat and set aside.

Serve it up!

It's a simple presentation, a basic plating but I promise you the delectable taste and wine pairing is complex and poetic.

Place sirloin steak in the middle of the dish and spoon a generous heap of the sautéed vegetables next to the steak.

Garnish the top of the vegetables with some of the fried sage leafs.

*Optional: you can also pre-cut the cooked steak in 1/2 inch thick slices and lay on center of dish in tight layers.

Bon appetit! Enjoy!

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

About the wine…

Hailing from the exemplary 2020 vintage, this DAOU Reserve Cabernet Sauvignon showcases Paso Robles as a world-class region for Bordeaux-style wines.

2020 Daou Vineyards Reserve Cabernet Sauvignon (Paso Robles, California)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

Tasting notes:

Classic aromas of Oregon blackberry, Zante currant and cherry pipe tobacco anticipate subtle notes of cranberry, baking spice, licorice, slate and dark chocolate.

The palate is voluptuous and velvety with a firm underlying structure. Lavish flavors of blueberry, black raspberry, wild cherry and cassis are beautifully integrated with hints of truffle, dried herbs and forest floor.

A smooth, persistent finish lingers with impressions of of sweet cherry, black plum and mushroom.

While polished and approachable now, this is a Cabernet Sauvignon that will continue to evolve with grace and nuance.


76% Cabernet Sauvignon

23% Petit Verdot

1% Cabernet Franc

Alcohol: 14.9%

Food pairing: A wonderful, velvety and consistent wine that pairs well with roasted and grilled meats & vegetables, cream based sauces and medium-sharp cheeses.

Accolades: 92-94 Points by Robert Parker

For more information, visit:


Special thanks to Daou Vineyards for this unique opportunity to experience and pair this velvety



Decorative wine bottle collar drip ring by:

(Special discount promo code: CFW15)

(Photo by: Frederic Instagram: @gogojungle)

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