Slow New York Steak and Garlic Shrimp with Rose Champagne

There are plenty of romantic dinners for two that you can cook - Rack of Lamb, Seafood Fettuccine, Osso Buco, or maybe Beef Wellington.  Some heed the words of Omar Khayyam and make do with simple plates of cheese, salumi, "a Jug of Wine, a Loaf of Bread--and Thou..."  But what about good ol' fashioned Surf and Turf? Steak and Lobster, Tenderloin and Scallops, Rib Eye and Shrimp - creamy mashed potatoes, green beans add a simple salad and you have a great little dinner for two without much stress. Oh, and don't forget the oysters on the half shell. What to drink? Well you could go with a nice Pinot Noir, either Bourgogne or Willamette. But for me, Rosé Champagne is the finest answer here. A good quality Rosé Sparkling made with a good helping Pinot Noir is just about as perfect as perfect gets. There are many great sparkling Rose available, Treveri Rosé ($16.99) 90 WS which is a great local option. Argyle Brut Rosé 2010 ($43.99) 91 WS or Scharffenberger Brut Rosé ($22.99) 90 WS. But, a special night with special someone...you need something special.

Champagne Duval Leroy Brut Rosé $51.99 Duval-Leroy is one of favorite Champagne houses. Large enough o produce consistent quality wines, yet small enough to make wines that express of place and personality. "With a fine bead and delicate, mouthwatering acidity, this is a subtle, balanced rosé, offering a smoky, mineral-tinged base note and hints of pastry dough, dried cherry, wild strawberry and grapefruit zest." 92 Points Wine Spectator The house of Duval-Leroy has been a family owned business since 1859, since Edouard Leroy, a wine trader from the town of Villers-Franqueux, formed a partnership with Jules Duval, a grape-grower and winemaker from Vertus. The two families joined together, not just in business, when a wedding, between Jules's son, Henri, and Edouard's daughter, Louise Eugénie consummated the partnership. The house is one of the largest independent landholders in Champagne with almost 500 acres planted to vines. Today, the company is overseen by Carol Duval-Leroy with wine production headed by Sandrine Logette-Jardin.  Champagne and red meat? Pinot Noir is the varietal that drives the pairing here, Rosé Champagne is still substantial enough to hold up to the steak with the effervescence helping to cut through the fat and of course playing well with the shrimp. A little lower alcohol helps; higher acidity is important and makes sparkling a perfect default wine, when in doubt? Drink Champagne!  Slow NY Steak with Garlic Shrimp  This method is a surefire way to make a perfect steak. Using a thicker cut of steak we are going to start in the oven and finish on the stove top. While the steak is resting we will whip up the shrimp in a garlic butter sauce. Served with a nice bottle of bubbles and voila!  INGREDIENTS: *Instant Read Thermometer, Cast Iron Pan 1 ½ lb - 2 lb Steak, NY or Rib Eye (1 ½" to 2" thick) kosher salt fresh ground pepper 1 teaspoon fresh thyme leaves ***** Shrimp and butter Sauce Olive oil 6  Ounces Shrimp, peeled de-veined 1  tsp Red Pepper Flakes 1 Tblsp Fresh Garlic chopped 1 ounce Dry Sherry 1 Tsp Sherry Vinegar 1 tsp fresh Tarragon Salt to taste ½ Cup Tomato Diced 2 Tblsp Butter  Printable Recipe and Instructions

We hope you enjoy the recipe and find time to share some food and wine with some friends and loved ones.