A classic like Steak Diane calls for a Washington red blend
Steak Diane is an old classic and presents an opportunity for some “cooking together” time since its best immediately after preparation. You can’t get much more classic than beef tenderloin that you slice yourself, sear and cover in a velvety sauce of mushrooms, shallots, Dijon mustard, a touch of heavy cream after a Cognac flambe.
A little bit of fire, luxurious beef and an epic umami driven sauce is soulmate territory for Washington red wine blends. Typically fermented in small lots and aged two years in French oak, many Cabernet Sauvignon dominated blends add Cabernet Franc and Merlot to create a rich and powerful wine. Flavors of dark berries, black tea and dried herbs are a perfect complement to the earthy mushroom, shallot and Dijon. Medium acids and robust tannin cut the fats and bring forward the meaty flavors of the tenderloin for a pairing as classic as the dish.
