Pan Seared Steak with Insignia Garlic Butter Sauce Paired with Insignia
Indulge in the perfect pairing for a truly exceptional wine. This recipe for Pan-Seared Steak with Insignia Garlic Butter Sauce is designed to complement the rich complexity and depth of Insignia. The savory steak, enhanced by a luscious garlic butter sauce infused with the wine itself, creates a harmonious and unforgettable culinary experience.
In a small sauce pot over low heat, melt 1 of the butter cubes and gently cook the chopped shallots and garlic for about 1 minute. Next add the Insignia wine and fresh Thyme sprig, bring up to a low simmer and cook until the liquid is concentrated down to about ½ oz left. Next add the beef broth and simmer until ½ oz left as well. While the pan is on very low heat, whisk in a cube of butter to melt in and emulsify then repeat with the remaining butter cubes one by one until all are added and sauce is creamy. Season to taste with salt and black pepper, then pass it through a wire strainer and keep warm aside.
Season the steak evenly on both sides with salt and fresh ground black pepper and then cook in your favorite method to your desired degree of doneness. Allow the steak to rest for a few minutes, then enjoy with the warm sauce and a bottle of JPV Insignia.
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Ingredients
2 ea Ribeye Steak, or your favorite cut
3 oz JPV Insignia
2 oz Beef Broth or Stock
½ tsp Shallots, chopped fine
1 tsp Garlic, chopped fine
1 ea Thyme, fresh sprig
3 oz Butter, chilled, cut 1” cubes
Salt
Black Pepper, fresh ground
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