Carlos Sarmiento
- Apr 1, 2023
- 3 min read

Seared sirloin with roasted garlic-mushroom wine reduction sauce & 2021 Selin Cellars Petite Syrah

(Photo by Carlos Sarmiento)

Roasted and grilled dishes are always delicious and easy to make but they do require a wine pairing that will banter well with foods that have earthy and robust flavors.

Sellin Cellars introduced me to their sensational Petite Syrah. A fine wine with slight piquant notes and plenty of body that will linger beautifully for the entire meal. Steak and wine at its best!

Let‘s get cooking!

Menu:

Pan seared sirloin medallions with roasted garlic-mushrooms rosemary red wine reduction sauce, whipped golden potatoes and lemon-zested sautéed rainbow carrots

Wine:

2021 Selin Cellars - Puccioni Ranch - Petite Syrah (Sonoma County, California)

Serves 2

Ingredients:

Roasted vegetables:

1 small garlic head (peeled)
1 cup of baby Bella mushrooms
Extra Virgin olive oil
Sea Salt
1 tablespoon of fresh rosemary, chopped

Carrots:

1/3 cup of rainbow carrot chips
2 tablespoons of extra Virgin olive oil
1 teaspoon of cracked pepper
1 lemon (zest)

Steak:

2( 3/4 lb) medallions of top sirloin beef steak
Sea salt & cracked pepper
Extra Virgin olive oil

Wine sauce:

1 small shallot, finely minced
1 tablespoon of extra Virgin olive oil
1/2 cup red wine
1/2 cup of beef stock
2 tablespoons unsalted butter

Potatoes:

Package of 1 pound of small golden potatoes
3 tablespoons butter
1/3 cup heavy cream
1-2 roasted garlic cloves

Directions:

Mushrooms & garlic:

Preheat oven to 400 degrees F.
Line shallow baking sheet with foil and place mushrooms, garlic head and rosemary sprig. Drizzle extra Virgin olive oil and place in oven. Add some salt and cracked pepper.
Roast for approximately 20 minutes or until garlic softens and caramelizes.

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 1/2 cup of the cooking liquid. Carefully peel the potatoes by hand and place them in a large bowl.
Mash the potatoes. Use a rubber spatula to fold in roasted garlic pieces (about two garlic cloves), butter, and heavy cream. Mixed until creamy and smooth.
Transfer mixed mash potatoes to oven-proof baking dish and keep warm.

Wine sauce:

In a small sauce span, heat up extra Virgin olive oil on medium heat. Add shallots and cook for 5 minutes.
Add red wine and beef stock. Simmer until liquid is reduced by half.
Add butter, stir and remove from heat.

Carrots:

In a small frying pan, add extra Virgin olive oil and heat up on medium heat.
Add rainbow carrots chips and cook for 3 minutes. Add cracked pepper and lemon zest. Stir and remove from heat.

Steak:

Season steak medallions on each side with sea salt and freshly cracked pepper and then add extras Virgin olive oil.
Heat up grill to 375 degrees F. Cool steak to desired doneness (6-7 minutes each side for medium rare).

Serve it up!

On an individual plate, place a steak medallion in the center of the dish.

Add a few spoonfuls of mashed potatoes next to the steak and spoon some of the mushroom-wine sauce around the steak.

Top steak with a few pieces of pan-fried carrot chips.

Bon appetit! Enjoy!