Roasted sirloin steak topped with a delicious Manchego Mushroom Sauce, wonderful with a red wine from Navarra, Spain. Disclosure: Wine sent as a complimentary sample.
What to make with the Navarra red wine we had to sample?
Navarra is located in Northeast Spain, in the foothills of the Pyrenees. With Cabernet Sauvignon as the dominant grape in the 2009 Senorio De Otazu, I was definitely thinking in terms of something meaty.
The Navarra Gastronomy web page mentioned wild mushrooms along with other foods abundant in the region, which got me thinking about a mushrooms sauce for steak. Sampling a bit of the Navarra red wine with Manchego cheese inspired me to create Manchego Mushroom Sauce to top our steak.
I make mushroom sauce pretty often, but this is the first time I’ve added cheese that I can recall. So good! I will definitely be making Manchego Mushroom Sauce again soon.
Steak with Red Wine From Navarra
So we had the 2009 Senorio De Otazu ($18, 14.5% ABV) to open with our Steak with Manchego Mushrooms Sauce. I noted the oakiness on the nose of the wine. Taste of cherry fruit and notes of cedar. Dusky elements to this meaty wine.
This wine is comprised of 82% Cabernet Sauvignon, 15% Merlot and 3% Tempranillo. Aged in French oak barrels for 16 months.
We sampled a bit of the Senorio De Otazu with a plate of Serrano ham, olives and Manchego cheese. This Navarra red wine was especially good with the Manchego cheese! I looked for Idiazabal, a smoked cheese from the Navarra region, but didn’t find it. I was pretty happy with the Manchego pairing.
As I mentioned earlier, my pre-dinner nibbling inspired me to create the Manchego Mushroom Sauce for the steak. As I suspected, the Manchego made a pairing that would have been good anyway really sing! I definitely give this Steak with Manchego Mushroom Sauce and Navarra red wine pairing an “A”.
I also made some roasted Spanish potatoes as a side dish to go with the Steak with Manchego Mushroom Sauce. The paprika notes on the potatoes rounded out the Spanish flavors on the plate nicely. Recipe for the potatoes coming soon!
Lesser known than the adjacent Rioja region, Navarra definitely has a wide range of wines worthy trying. As part of our sampling for this Wine Pairing Weekend, I also paired a very good Navarra white wine with our Salmon Pesto Pasta recipe shown below.
Learn more about the region at the Navarra Wine website.Print
Steak with Manchego Mushroom Sauce
Steak topped with a delicious Manchego mushroom sauce is the perfect meal to pair with a good Spanish red wine from Navarra.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 3 servings 1x
- Category: main
- Method: roasting
- Cuisine: Spanish
For the steak
- 12 ozs sirloin steak
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp thyme
For the Manchego Mushroom Sauce
- 1 tbsp extra virgin olive oil
- 2 tbsp minced shallot
- 10 ozs mixed mushrooms
- salt and pepper to taste
- ⅓ cup dry red wine
- ½ tsp thyme
- pinch of paprika
- 1 tbsp butter
- 2 tbsp shredded Manchego cheese
- Preheat oven to 400 degrees.
- Make the rub: combine the teaspoon of salt, garlic powder and ½ teaspoon of thyme in a bowl.
- Pat the steak dry. Sprinkle half the spice mix onto one side of the steak, and rub it into the meat. Turn over and repeat on the other side of the steak. Set aside so the steak can absorb the rub.
- Start making the mushroom sauce. Heat the olive oil in a sauce pan on medium. Add the shallot, and cook for a few minutes until the shallots soften.
- Add the mushrooms to the shallots, and add salt and pepper to taste. Cook until the mushrooms start to “sweat”, about 5 minutes.
- Stir the red wine into the mushrooms. Add the thyme and paprika. Cook until the wine is mostly absorbed.
- Finish the sauce by adding the butter and cheese to the sauce, stirring as as the cheese melts. Keep warm as you finish cooking the steak.
- Start cooking the steak around the time you add the mushrooms to the sauce. Heat an oven proof skillet on medium high, and coat with oil spray. When the pan is hot add the steak. Sear the steak on one side for a minute, then turn to sear for a minute on the other side.
- Move the steak to the oven. Roast for 12 to 12 minutes for medium rare. When done to your liking, remove steak from oven. Let the steak rest for a few minutes.
- Slice the steak and plate a portion, topped with the mushroom sauce. Enjoy!
- Using a mixture of mushrooms adds robust flavor. I used a combination of shiitake and oyster mushrooms, but you can vary based on what you have available.
- You could reduce the salt in the rub to ½ teaspoon and increase the other herbs a bit if you are managing your sodium content.
Navarra Wine and Food Pairings from #winePW
- Jill of L’Occasion: Eat and Drink like Hemingway in Spain’s Navarra Region
- Nancy of Pull That Cork: Wines of Navarra and a Meal to Match
- David of Cooking Chat: Steak with Manchego Mushroom Sauce with Red Wine from Navarra
- Jade of Tasting Pour: Lamb Sofrito Nachos Night of Navarra Wines
- Nicole of Somm’s Table: Cooking to the Wine:Senorio de Otazu and Broiled Skirt Steak with Romesco Sauce
- Wendy of A Day in the Life on the Farm: A Taste of Navarra, Spain
- Camilla of Culinary Adventures with Camilla: Pacific Rock Crab Claws + 2016 Otazu Merlot Rosado
- Jennifer of Vino Travels: Pilgrimage to the Navarra with Bodega Inurrieta
- Jane of Always Ravenous: What Foods to Pairwith Wines from Navarra, Spain
- Sarah of Curious Cuisiniere: Basic Spanish Flan and Navarra Wine
- Cindy of Grape Experiences: ¡Salud! to Tapas Night and the Wines of Navarra
- Julie of Wine N Friends: Taste of Pintxos and Navarra Wines
- Rupal of the Syrah Queen: Navarra – Spain’s Hidden Gem
- Lauren of The Swirling Dervish: Sipping and Cooking with Patxaran: a Taste of Ancient Navarra
- Gwendolyn of the Wine Predator: Along the Way with Wine and Food from Navarra, Spain
Join us at 11 am Eastern / 8am Pacific time for our twitter chat about the wine and food of Navarra! Just find and follow the hashtag #WinePW. For information on past and upcoming Wine Pairing Weekend events, visit this page.