Was looking at one of my shelves which reminded me of this thread, last evening, when a quick dinner idea popped up.
Grilled rib-eye over pappardelle with shallot, garlic and artichoke hearts, with sugar snap peas and sliced tomato.
The sauce for the pasta is sliced shallot sweated in evoo with thyme and then a little garlic added. Heat increased, and a hefty splash each of cognac vin and sherry vin are allowed to reduce till just syrupy, then a package of frozen artichoke hearts gets added, the heat reduced, and the pan covered till the artichokes thaw and steam in the vinegar reduction. Pinch of sugar and a couple T unsalted butter stirred in, off heat, and this sits till finish.
The rib-eyes were rubbed with white and green ground pepper, onion, garlic, thyme, clove, chipotle, and Aleppo.
Cooked the peas and papardelle while the steaks grilled and rewarmed the sauce. Grated well-aged Parmigiano and reserved. Scooped out 1/3 c of the cooking water from the pasta pot, reserved it, and drained the pasta. Meanwhile, I heavily sprinkled 3 T of cassis vinegar with ground green peppercorns, in a little pan, and set that to reduce over high heat.
Steaks off and resting. Pasta tossed with artichoke sauce, the Parmigiano and the reserved cooking water with some salt and pepper and allowed to sit on low heat, covered, so that the pasta would absorb flavors from the sauce.
Plate the pasta, plate the peas, plate the tomatoes, slice and fan the steak, drizzle the steak with the peppered cassis vinegar syrup.
While putting stuff away I knocked over a few things on the shelf and had to reorganize a bit. Shot this pic of some of the vins from the shelf (l-r: rice, cognac, white balsamic, zinfandel, sherry, malt, champagne, balsamic, apple cider, cassis, pomegranate)
The malt vin, btw, is excellent on homemade french fries.