New York Striploin

New York Striploin pan fried and then broiled and topped with Gruyère cheese and finished with brown sage butter. The asparagus is sautéed in olive oil and white wine with butter, shallots and Dijon mustard and dusted with Parmigiano-Reggiano. The starch is simple mashed potatoes. Paired with a Peter Lehman, Clancy’s 2002 Shiraz, Cabernet Sauvignon, Merlot and Cabernet Franc, and what a heady blend it is, very delicious.


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