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  • Carlos Sarmiento

Hanger steak, cognac-peppercorn sauce, creamy mashed potatoes with Gruyère and 2019 Daou Micho

(Photo by Carlos Sarmiento)


Why yes, another meat and potatoes recipe with wine pairing, but make no mistake, this is truly a special one.


It is special because it is my favorite dish. A good steak, potaotes (any kind), asparagus and the piece de resistance, a good cognac-peppercorn cream sauce, naturally, paired with a Bordeaux-inspired red blend wine.


(Photo by: Frederic Instagram: @gogojungle)


This pairing is most definitely reminiscent of an evening in Paris. Perhaps a stroll down the Champs-Élysées to a quaint and elegant restaurant to savor something grand.


Why wait any longer?


Let‘s get cooking!


Menu: Grilled hanger steak with cognac-peppercorn sauce and creamy mashed potatoes with Gruyère.


Wine pairing: 2019 Daou Vineyards Estate Micho Library Wine (Paso Robles, California)


Serves 4


Ingredients

Mashed Potatoes:

  • 2 pounds Yukon gold potatoes (peeled)

  • 1/4 cup of salter butter (softened)

  • 1/2 cup heavy cream (room temperature)

  • 3/4 cup of freshly shredded Gruyère cheese

  • Sea salt


Steak:

  • 1 3/4 pounds of hanger steak

  • Sea salt & cracked pepper

  • 2 tablespoons of extra Virgin olive oil


Steak sauce:

  • 2 tablespoons butter

  • 2 medium shallots, finely chopped

  • 2 tablespoons of coarsley cracked pepper

  • 1/4 cup of cognac

  • 1 cup heavy cream


Optional side dish: Charred asparagus

https://www.carlos-food-wine.com/post/grilled-top-sirloin-steak-with-pecorino-mash-potatoes-and-charred-asparagus-tutto-mio-rosso-dolce


Optional dessert: Ricotta & Lemon Olive Oil Cake

https://www.carlos-food-wine.com/post/mustard-cognac-chicken-pasta-with-goat-cheese-hazelnuts-ricotta-lemon-lavender-olive-oil-cake


Directions

Mashed potatoes:

  • Place the potatoes and 1 teaspoon of salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.


  • Mash the potatoes into a large bowl. Gently fold in butter and cream. Then add cheese and continue to mix until reached desired creamy consistency.


Steak sauce:

  • Melt the butter in a small saucepan on your grill’s side burner or on the stove. Add the shallots and caramelize over medium heat (cook until soft and browned), 5 to 8 minutes, stirring often. Add pepper and stir, cooking for a 2 minutes.


  • Add cognac to pan and carefully flambé it by carefully lighting up the liquid with a long lighter (stand back when doing this). Once flambeed, stir and reduce heat to low. Add cream and stir. Cook for 3-4 minutes, constantly stirring.


Hanger steak:

  • Season the hanger steaks on all sides with sea salt and pepper, then lightly rub extra Virgin olive oil all over steaks.


  • Set up your grill for direct grilling and preheat to high (450 degrees). Brush or scrape and oil the grill grate.


  • Arrange the hanger steaks on the diagonal on the grill grate. Grill until sizzling and browned on the outside and cook to taste, about 2 minutes for rare (120 degrees); 3 minutes per side for medium-rare (130 degrees).


  • Transfer the steaks to a cutting board and let rest for 2 minutes. Cut the hanger steak on the diagonal into 1/2 inch slices and transfer o a platter or plates.


Serve it up!

This elegant and sensational dish has to be served individually. Place several slices of steak in the center of the plate. Next, nestle a generous portion of mashed potatoes on one side of the steak. Drizzle or spoon cognac-peppercorn sauce on top of the steak.


If you are adding the charred asparagus, you can place them either on top of the mashed potatoes or on the side of the dish.


Bon appetit! Enjoy!

(Photo by Carlos Sarmiento)



(Photo by Carlos Sarmiento)



(Photo by Carlos Sarmiento)



(Photo by Carlos Sarmiento)


About the wine…

Micho is Daou's signature marriage of two iconic Bordeaux varieties, showcasing the elegance, freshness and concentration that can only be attained on DAOU Mountain.


With the highest phenolics this blend has seen, the 2019 vintage is one for the ages.


A deep, ruby-purple hue foreshadows an enchanting floral character that transports the nose to a different dimension.


2019 Daou Vineyards Estate Micho Library Wine (Paso Robles, California)

(Photo by Carlos Sarmiento)


Tasting notes:

The wine explodes from the glass with flavors of boysenberry, blackberry, dark chocolate and dried herbs, maintaining beautiful minerality and balance while exhibiting flawless structure.


The finish is long, lingering and perfectly poised to the end.


Grapes:

51% Cabernet Franc

49% Merlot


Accolades:

92-94 Points by Robert Parker

93-95 Points by Jeb Dunnuck

93 Points by Vinous


Food pairing: Elegant and poetic wine that pairs nicely with roasted and grilled meats & cream based sauces and mild to sharp cheeses.


For more information, visit:

https://daouvineyards.com/wines/2019-daou-estate-micho

&

https://daouvineyards.com

Special thanks to Daou Vineyards for this unique opportunity to experience and pair this exquisite wine.

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Decorative wine bottle collar drip ring by:

https://dripstosips.com

(Special discount promo code: CFW15)

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Shoutout to the Hearn family for making this Carlos' Food & Wine posting possible. Thank you Debbie and David for letting me use your kitchen!

(Photo by: Frederic Instagram: @gogojungle)

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