Wagyu Sirloin with Red Wine Reduction Paired with Allée Bleue L'Amour Toujours 2017

A Recipe By Emmy, TheeHungryChef

There are meals that simply stand out, not just for their taste, but for their ability to transform a regular evening into something extraordinary. Imagine sinking your teeth into a perfectly seared Wagyu sirloin, its tender, marbled meat practically melting in your mouth. Add to that the rich, velvety depth of a red wine reduction sauce, and you’ve got a dish that’s nothing short of spectacular.

If you’re looking to elevate your next dinner party or indulge in a luxurious home-cooked meal, nothing beats the rich, melt-in-your-mouth flavor of Wagyu sirloin paired with a red wine reduction. This decadent dish is a showstopper when served alongside a glass of Allée Bleue L'Amour Toujours 2017, a captivating South African red wine from the heart of Franschhoek complements the savory depth of the steak.

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In this post, I’m excited to share not only the recipe for this exquisite dish, but also some tips on how to cook the perfect steak, plate it like a pro, and select the ideal sides to complement your meal. Whether you’re preparing a special dinner for yourself or hosting guests, this recipe promises to impress and delight.

Let’s get cooking - and pairing - to create a truly memorable dining experience!

Prep Time: 20 mins

Servings: 2

Difficulty Level: Intermediate

Total Time: 50 mins

Recipe: Wagyu Sirloin with Red Wine Reduction

Ingredients for Wagyu Sirloin:

2 Wagyu sirloin steaks (approximately 250g each)
1 tbsp olive oil
Salt and freshly ground black pepper (to taste)
2 sprigs of fresh thyme
2 garlic cloves (crushed)
1 tbsp butter

For the Red Wine Reduction:

1 cup Allée Bleue L'Amour Toujours 2017 wine (or any full-bodied red wine)
1/2 cup beef stock (preferably homemade or low-sodium)
1 shallot (finely diced)
1 tbsp unsalted butter
1 tbsp fresh rosemary (chopped)
1 tbsp brown sugar (optional for added sweetness)
Salt and pepper to taste

Preparations:

Prepare the Steak:

Take the Wagyu sirloin steaks out of the fridge and let them come to room temperature for about 30 minutes before cooking. This ensures even cooking.
Season the steaks generously with salt and pepper on both sides.

Sear the Steaks:

Heat the olive oil in a heavy-bottomed skillet (preferably cast iron) over medium-high heat.
Once the pan is hot, add the Wagyu steaks and sear them for 2-3 minutes on each side until a nice brown crust forms.
Add the thyme sprigs, garlic cloves, and butter to the pan. As the butter melts, spoon it over the steaks to baste them for another minute or two for extra flavor and moisture.
For rare, cook the steaks for around 4 minutes in total; for medium-rare, around 6 minutes. Adjust based on your desired level of doneness.
Remove the steaks from the pan and let them rest for 5-10 minutes while you prepare the sauce.

Make Red Wine Reduction:

In the same pan, add the diced shallots and sauté over medium heat for 2-3 minutes, until softened.
Pour in the red wine (Allée Bleue L'Amour Toujours 2017), scraping up any browned bits from the bottom of the pan.
Add the beef stock, rosemary, and brown sugar (if using), stirring to combine.
Allow the mixture to simmer gently, reducing by about half (around 10-15 minutes). Taste and season with salt and pepper.
Once the sauce has thickened to your liking, swirl in a tablespoon of butter for a silky, rich finish.

Serve:
- Plate the steaks on warm plates and drizzle the red wine reduction over the top. You can also serve some of the sauce on the side for dipping.
Bon Appétit

Cooking Tips for the Perfect Wagyu Sirloin:

Temperature Control: Because Wagyu beef is marbled with fat, it cooks much faster than regular beef, so be sure to keep an eye on the steak while it cooks to avoid overcooking.
Resting Is Key: Always let your Wagyu steaks rest after cooking. This helps the juices redistribute throughout the meat, keeping it tender and flavorful.
Use a Meat Thermometer: For the perfect doneness, use a meat thermometer. Aim for an internal temperature of 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare, and 140-145°F (60-63°C) for medium.

Culinary Plating Tips:

Presentation is key when it comes to a dish like Wagyu sirloin. Here's how to plate it beautifully:
Start with a Clean Plate: Use a large, clean plate to allow the dish to shine. A white or dark plate works well to contrast with the deep red wine reduction.
Use a Simple Base: Place the steak in the center of the plate and drizzle the wine reduction around it. If you're serving a side, position it next to the steak, ensuring it complements the plating.
Garnish with Fresh Herbs: A sprig of fresh rosemary or thyme atop the steak adds an aromatic touch and a pop of green.
Finishing Touches: A sprinkle of flaky sea salt and a few cracks of black pepper will enhance the flavors and give a nice visual contrast.

Side Recommendations to Complement Your Wagyu Sirloin:

To make this dish a complete experience, pair it with sides that complement the richness of the steak and the wine:

Creamy Mashed Potatoes: The buttery, smooth texture of mashed potatoes balances the richness of the Wagyu beef and the red wine sauce.
Grilled Asparagus: Lightly charred asparagus adds a bit of crunch and earthiness to the meal, perfectly offsetting the tenderness of the beef.
Roasted Root Vegetables: Caramelized carrots, parsnips, and baby potatoes bring out the natural sweetness of the wine reduction, enhancing the flavors of the meal.
Spinach Salad with Balsamic Vinaigrette: A fresh, slightly tangy salad can offer a refreshing contrast to the rich steak. Add a handful of nuts or blue cheese for extra flavor.
Garlic Butter Mushrooms: Mushrooms and red wine are a natural pairing. Sautéing them in garlic butter will add another layer of richness to your dish.

Wine Pairing: Allée Bleue L'Amour Toujours 2017

To complete this dish, Allée Bleue L'Amour Toujours 2017 is the ideal wine pairing. This elegant wine, with its blend of red fruit flavors and subtle oak influence, enhances the flavors of the Wagyu sirloin without overpowering it. Its medium body and smooth tannins offer a perfect balance to the richness of the beef, while the fruity notes harmonize with the deep flavors of the red wine reduction.

Serve the wine at around 16-18°C to let its full complexity unfold, and sip it between bites of your meal for an indulgent experience. You’ll find that the wine brings out the nuances of the sauce while offering a lingering finish that lingers like the last bite of a perfect meal.

This Wagyu sirloin with red wine reduction paired with Allée Bleue L'Amour Toujours 2017 is a true culinary masterpiece that’s bound to impress your guests or make any evening feel special. By following this recipe, cooking tips, and pairing the right sides and wine, you'll create a meal that’s not only delicious but an experience to remember.

Share Your Experience!

Have you tried this combination? Let us know in the comments how it turned out, or share your own Wagyu steak cooking secrets with me! I’d love to hear from you.