Slow Roasted Striploin with Sauce Diane and Potato Foam

Saturday, October 11th, 2025

Our talented culinary team crafted this decadent recipe to complement Davis Estates Oakville Cabernet Sauvignon beautifully.

Ingredients

Serves 4

Roasted Striploin

2–12-ounce New York Strip Steaks
olive oil
salt and pepper

Potato Foam

1 Yukon gold potato (cooked in boiling water, and riced or mashed very finely)
¾ cup half and half or milk
1 teaspoon truffle oil
Salt and pepper to taste

Sauce Diane

3 cups veal stock
1 cup heavy cream
½ tablespoon Worcestershire sauce
½ tablespoon Dijon Mustard
½ tablespoon tomato paste
¼ teaspoon coriander seeds
½ teaspoon Black peppercorns
1 bay leaf
½ cup Oakville Cabernet Sauvignon
¼ cup cognac

Fried Shallots

4 shallots, thinly sliced
½ cup neutral oil (canola or vegetable)
Pinch of salt

Method

Slow Roasted Striploin

Preheat oven to 300°F and heat a skillet.
Rub steaks with olive oil, salt, and pepper on both sides. Sear in a hot skillet for 2 minutes per side until browned.
Transfer to the oven and roast for about 10–15 minutes, or until internal temp reaches 120°F – 125°F.
Rest steaks for 10 minutes.

Potato Foam

In a small pot add the riced potatoes, half and half and truffle oil.
Slowly bring to a boil, season with salt and fresh pepper.
Transfer to a whipping siphon and charge 2 cartridge of nitrous oxide.
Don’t’ have a whipping siphon? Make a creamy mashed potato by reducing the half and half to ½ cup and adding in 2 tablespoons of butter, salt, and pepper to taste.
Keep warm until ready to plate.

Sauce Diane

Lightly crush the coriander, peppercorns, and fennel with the back of a knife or mortar and pestle. Add them to the pan along with the bay leaf and the veal stock. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes, until the stock is reduced by roughly half and infused with flavor.
Strain out the solids (spices and bay leaf), returning the liquid to the saucepan.
Add the Cabernet and simmer for about 5–7 minutes, until the wine reduces by half and the sauce thickens slightly.
Use caution as this is flambe until the alcohol evaporates. In another pot add the cognac and tomato paste. Once alcohol evaporates, add Worcestershire sauce, and Dijon mustard and reduced stock whisking until smooth.
Add the heavy cream and simmer gently for another 8–10 minutes, until the sauce coats the back of a spoon. including the reduced stock. Simmer until it thickens.

Fried Shallots

Heat oil in a small pan over medium heat.
Add shallots and fry, stirring often, until golden brown, about 5–7 minutes.
Remove with a slotted spoon and drain on paper towels.
Sprinkle with salt and let cool until crisp.

To Finish

Slice your steak against the grain. On individual plates, place a few slices of steak and pour the sauce Diane over the top. Plate the potato foam next to the steak, garnish with crispy fried shallots for crunch.

Our succulent Slow Roasted Striploin with Sauce Diane and Potato Foam reaches new heights of indulgence when paired with the bold richness of Davis Estates Oakville Cabernet Sauvignon.

Courtesy of the Davis Estates Culinary Team

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