Steak and 2004 Insignia ステーキデｨナーと2004 Joseph Phelps Insignia

This was a sort of cerebration. We did not plan anything ahead of time. So we made a dinner with what we had. We had frozen filet mignon (last two packages from Omaha Steak), gnocchi my wife made some time ago which were cooked and then frozen. I also made a sauce from the pan juice, reduced port wine, butter, and sautéed shiitake mushroom stems and shallot *. My wife’s frozen gnocchi were pan fried without thawing to warm up and came out nicely hot and crispy. For a quick unplanned celebratory dinner, this was not too bad.

*When I get fresh shiitake mushrooms, I remove the stems, tear them into strands and cut into small pieces. I sauté them with finely chopped shallots in olive oil. This is a handy thing to have since it can be used in many ways. The separated caps are then placed in a ziploc bag with paper towel which makes fresh shiitake last longer.  I took the picture before I put on the sauce.

For wine, we decided to open one of the older vintage of Joseph Phelps Insignia that we had. This was 2004 vintage (picture #2). I decanted it about one  hour before serving. It had some sediments which were left in the bottle. The wine had a slight tinge of brown at the edge indicating some age but tasted quite good with a well-controlled classic California cabernet profile upfront dark fruits, a bit of vanilla. and chocolate ending with a firm but mellowed out tannin. Perfect!!

With the steak and reduced port wine sauce, this 2004 vintage  Insignia went so well.