Meiomi Bright Lower Alcohol* Pinot Noir with Steak & Roasted Vegetables

Ingredients:

Steak

• 2 rib eye steak
• Salt and pepper
• 4 thyme sprigs
• 5 tbsp extra-virgin olive oil
• Cauliflower, brussels sprout & carrots

Red Wine Sauce

• 2 tbsp olive oil
• 1 shallot, diced
• 1 cup Meiomi Bright Pinot Noir
• 1 cup beef broth

Directions:

1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the vegetables and thyme with 4 tbsp olive oil and season generously with salt and pepper. Roast for 20 to 25 minutes until tender.
2. Meanwhile, in a large cast-iron skillet, heat the remaining 1 tbsp of olive oil. Season the steaks all over with salt and pepper. Cook over high heat, turning once, until medium-rare, 6 minutes total. Transfer to a carving board and let rest for 10 minutes.
3. In the same skillet, sauté diced shallots in a medium saucepan over a medium heat for about 3 mins until lightly browned, stirring often. Add the red wine and the stock. Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes.
4. Slice the steaks across the grain and serve with the vegetables and red wine sauce.