Pan seared ribeye with a green peppercorn, cognac sauce

Yep that’s right a green peppercorn sauce, an au poivre. We love them. Lou deglazed the pan with shallots before adding a little cream. The cream helped to balance the spicy heat from the peppercorns. The cognac is from Salignac and imparts a rich smooth flavor. Not only that but the potatoes were crisped to perfection and when biting in, they are as soft and fluffy as can be. 

  
Paired with a Primitivo, which is the Italian version of a Zinfandel. This Primitivo is from Cantele. She’s deep, she’s intense and spicy. Excellent accompaniment to the spice of the peppercorns. Full body, velvety with smooth tannins. 

  

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