Will this go well: Steak au Poivre and Mulled White Wine Sangria?
Steak au Poivre (beef tenderloin steak with pepper) is served with a cognac sauce (see FoodNetwork recipe: http://www.foodnetwork.com/recipes/tyler-florence/steak-au-poivre-recipe/index.html).
The Mulled White Wine Sangria is just that…white wine, fruit juices, whole cinnamon & anise, garnished with fruit slices.
I’m not a wine person…will this be a weird combo or a good one?
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4 comments a “Will this go well: Steak au Poivre and Mulled White Wine Sangria?”
Some may like the contrast of a “peppery” type recipe with a heavy meat recipe like that, with the fruity wine, but I am no so much up for that. I like a white vinfendal to eat with…..
Hi, E!
I think it sounds delicious (I enjoy a good sangria!).
But, I would probably consider making a sangria with red wine (more common with red meat dishes).
Tyler probably has some great recipies for this!
John H
The steak sounds good but the white wine sangria sounds awful.
Sangria or mulled wine NEED red wine if it is to resemble it’s name.
I love sangria, currently living in Spain, used to live in Germany so I know what they should be and neither use white wine.
Either change the name of the drink or change the wine.
Of course it is up to you, but red meat and specially a good cut requires a good , full bodied red wine like a syrah or a chilean merlot which will enhance the flavor of your peppery tenderloin. I would not mix so many flavors all at once. I would serve this great sangria with fun appetizers like cheese and nuts munchies. Enjoy
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