Articles

A match for pan-fried steak in a creamy mustard sauce

Q Could you make a suggestion for a pan-fried flank steak with a mustard/cream sauce consisting of shallots, white wine, chicken stock, cream, and Dijon mustard?

A You’ve got two things to consider here - the steak which suggests a red wine and the sauce which is creamy and also contains mustard which needs a wine with some matching acidity. Given that it’s a classic Burgundian sauce I’d go for a fairly youthful, fruity red burgundy though other light to medium weight pinot noirs from New Zealand or California, for example, would match well too. Basically you're looking for a third dimension here - some bright, berry flavours which will complement the lightly caramelised flavours of the steak and contrast with the richness of the cream

Got other ideas? Do email your favourite pairings to us at greatmatches@matchingfoodandwine.com. To subscribe to our free monthly newsletter and be eligible to enter our fabulous prize draws click here or to get notice of posts as soon as they're published click here.

You may also enjoy …

Comments: 0 (Add)

CAPTCHA image
Change image

Recent posts …

Never miss a post!

About FionaAbout FionaEvents and appearancesEvents and appearancesWork with meWork with me
Loading