We were looking for a recipe to pair with a bottle of Gigondas we had and thought peppered steak would work well. We found Entrecôte Steak with Creme Fraiche and Cracked Pepper Sauce on Delia Online. We had some rib-eye steaks available so used them instead of Entrecôte or Sirloin.
The steaks were pan-fried with a reduced fresh beef stock, Cognac, crushed black peppercorns and crème fraîche. As suggested by Delia, we served with a jacket potato and a leafy salad. This superb recipe deserved a decent bottle of wine.
We opened our bottle of Tesco’s Finest Gigondas 2009, a full-bodied French red from the Southern Rhône and a blend of Syrah and Grenache. We savoured its berry fruits, pepperiness and smooth vanilla spiciness with the steak and thought this lovely wine was an excellent match with the meal.