Recipe: Steak & Mushrooms for Perfect Pairing with Merry Edwards Pinot Noir

To celebrate our six month anniversary, we opened our last bottle of Merry Edwards 2007 Russian River Valley Pinot Noir that we picked up on our first vacation together. This wine screamed to be paired with a rich steak and mushrooms, so that's what we had for Shabbot two weeks ago. (We try to cook one fancy dinner for Shabbot a month.)

NOTE: If you're Ashkenazi and avoiding soy during Passover, substitute sauteed mushrooms for the Pinot Noir Mushroom Sauce.

Pepper Steak (2 servings)

Ingredients

• 4 Tablespoons Extra-Virgin Olive Oil (EVOO)
• 4 teaspoons Black Pepper, freshly ground
• 4 teaspoons Himalaya Salt, freshly ground
• 2 Garlic cloves, smashed
• 2 teaspoons Paprika
• 2  8 ounce Filet Mignon or NY Strip Steak, no more than an inch thick

Instructions

1. Combine all ingredients except the steaks in a 1-gallon Ziplock bag. Zip the bag shut and shake to combine marinade.
2. When ingredients are well integrated, add steaks. Zip the bag shut and shake until steaks are well coated.
3. Place Ziplock bag with steaks into the refrigerator. Let marinate for at least 20 minutes.
4. Position oven rack so that steaks will be two inches from broiler element. Preheat Broiler on high.
5. Remove steaks from the refrigerator and place on broiler pan. Brush top of steaks with excess marinade.
6. Put steaks in preheated oven on top rack.
7. Broil steaks for approximately 2 to 3 minutes per side for medium rare. When done, remove from the oven and let rest for 3 to 5 minutes. Slice and serve over potatoes. Top with Pinor Noir Mushroom Sauce (recipe below).

Pinot Noir Mushroom Sauce
Ingredients

• 2 Tablespoons Vegetable Oil
• 1 small Shallot, minced
• 1 cup Mushrooms, sliced
• 1 teaspoon fresh Thyme
• 1/4 cup Pinor Noir
• 1/4 cup Vegetable Broth
• 2 Tablespoons Earth Balance

Instructions

1. Sauté shallot until limp, approximately 1 minute.
2. Add mushroom and thyme and sauté until mushrooms just begin to get soft, approximately 2 minutes.
3. Add wine and broth and simmer on high heat until liquid reduces by half, at least 6 to 7 minutes.
4. Remove from heat and set aside.

Credits: All images taken by Eden Hensley Silverstein for Recipes for the Good Life.