Pair Zin with Steak Au Poivre at Village Tavern.
By Jan Walsh
Photography by Beau Gustafson
Tender steak, creamy potatoes and a big, red wine make a classic meal. At Village Tavern, this classic is fulfilled in a pairing of Steak Au Poivre and St. Francis Zinfandel, 2009.
Two pan seared, filet medallions are served atop a hearty mound of light and fluffy whipped potatoes, encircled with a scrumptious cognac cream sauce. The Zin adds another layer richness with flavors of black cherry, spice and vanilla bean melding with the meal. And optional sides of their mac and cheese, fresh and corn succotash and Tuscan white beans round out this hearty meal.
Village Tavern’s corporate chef, Mary Grace Viado developed this dish. She chooses to live and work in Birmingham, and thus our Birmingham Village Tavern—located at the lower level of The Summit—boasts the corporate chef as its own.
magazine, August 2013