2002 Cabernet Sauvignon – Peppercorn Steaks with Horseradish Cream and a Balsamic Reduction
2002 Cabernet Sauvignon – We have been holding this back to see what it would become with extended bottle aging. This 100% Cabernet is now ready to drink and showing beautiful dark cherry fruit balanced by velvety tannins and a vanillin finish. We have just enough to get one bottle to each wine club member so enjoy.
Peppercorn Steaks with Horseradish Cream and a Balsamic Reduction
4 steaks (NY, Flank, or your personal favorite)
Salt and Pepper (to taste)
2 T horseradish (fresh or cream)
4 oz sour cream
½ cup balsamic vinegar
4 T chopped parsley
Salt and pepper steaks.
Grill on a pre-heated grill until desired doneness.
Remove and let rest for 10 minutes.
Mix horseradish with sour cream.
Reduce balsamic vinegar to one third cup over high heat.
Top steaks with horseradish cream, a drizzle of balsamic reduction, and chopped parsley.