2020 Holiday Pairings Guide Booklet - Flipbook - Page 5
Peppercorn Steak
with
Huckleberry Sauce
Recipe by Winery Chef DJ MacIntyre
Yield: 4 servings
I NGR EDIEN TS:
Huckleberry Sauce
21/2 lbs. huckleberries – fresh or frozen
2 cups pinot noir
2 Tbsp. fresh lemon juice
1/2 cup fresh orange juice
2 Tbsp. granulated sugar
Steak
(4) 8 oz. filet mignon medallions
2 Tbsp. kosher salt
1 tsp. granulated garlic
1 tsp. onion powder
2 Tbsp. whole peppercorns – mixed (green, black, pink)
11/2 cups huckleberry sauce
M ETHOD :
Huckleberry Sauce
In a saucepan over medium heat add 80% of the huckleberries (2 lbs. for the small batch) and all remaining
ingredients. Simmer for 10-15 minutes to break down the huckleberries. Reduce over low heat for another 7-10
minutes. Stir in remaining huckleberries and remove sauce from heat. Refrigerate sauce to cool. Sauce should
have a jam like consistency. If you like more texture, increase the number of berries you add at the end. Enjoy!
Steak
In a spice grinder pulverize the peppercorns. Add peppercorns, salt, onion and garlic in a bowl and mix
well. This will be your seasoning blend. Season steak evenly with the seasoning blend. Cook to desired
temperature and then let rest for 5 minutes. Place huckleberry sauce over steaks. Enjoy with your favorite
starch and vegetables.
PAIR WITH
2017 Tualatin Estate Pinot Noir
Ruby in color, the nose displays notes of red cherry, orange spice, violets and cedar. An elegant frame of bright
acidity and firm tannins surround mouth filling flavors of cranberry, raspberry, earth, pumpkin spice and anise.
Peak drinkability: 2020-2028.
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