Cherry Block Pinot Noir

Grower: TAntipodean Sommelier
Grape Variety: Pinot Noir
Style: Earthy and Silky
Country: New Zealand
Appellation: Central Otago
Vintage: 2018/19
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl

Oyster Mushroom Steak with a Red-Wine Coating

Cooking Time: 00 hrs 25 mins (approx.)
Number of Servings: 4

INGREDIENTS

625 g (1 1/4 lb.) flank or skirt steak

10 ml (2 tsp.) olive oil
10 ml (2 tsp.) butter
2 green onions, finely chopped
1 garlic clove, finely chopped
2 containers, 85 g (3 oz.) each, oyster mushrooms, cut in pieces
1/2 container, 225 g (8 oz.), white mushrooms, thinly sliced
5 ml (1 tsp.) cornstarch
60 ml (1/4 cup) red wine
10 ml (2 tsp.) fresh oregano, finely chopped
Salt and freshly ground pepper
12 small slices of baguette bread, lightly toasted
12 to 15 large Parmesan shavings
30 ml (2 tbsp.) balsamic vinegar

1. In a frying pan, heat the olive oil and butter over high heat and sauté the green onions, garlic and mushrooms for 1 to 2 minutes until lightly browned. Set aside on a plate.
2. In a bowl, dilute the cornstarch in the red wine and add the oregano.
3. In the same frying pan over medium heat, pour in the wine mixture and stir until thick.
4. Add the mushroom mixture from the first step to the pan and coat with the sauce. Season generously.
5. Divide mixture amongst the bread slices and garnish with the Parmesan shavings and a few drops of balsamic vinegar. Serve.