Northwest Wine - Online Magazine
Wine-glazed Rib Eye Steak with Gorgonzola
The cool weather after the fall harvest is when traditionally you'd bring out your tubers and root vegetables. Roasting brings out the natural sweetness of sweet potato and gives them a nice crispy crust. The bacon vinaigrette seals the deal making this a perfect comfort food addition.
Here's what you do:
1) In a 10 to 12-inch frying pan combine Pinot noir, port, broth, and cream. Boil on high heat until reduced to 1/2 cup, 12 to 15 minutes. Pour sauce into a small bowl; if making ahead, cover and chill up to 1 day.
2) Rinse frying pan, dry, and place on medium-high heat. When hot, set steak on edge in pan and turn occasionally to brown steak rim evenly, 3 or 4 minutes total. To reduce spatter, use paper towels to wipe fat from pan as it accumulates. Lay steak, broad side down in pan, partially cover (to control spatter, also as needed, wipe out fat) and brown meat well on each side. For rare (red in center), transfer steak, in pan and uncovered, to a 400 degree Fahrenheit oven for 5 to 6 minutes; for medium-rare (pink), 8-10 minutes.
3) Lift steak from pan onto a platter and keep warm. Wipe fat from pan with paper towels; add the reserved wine sauce, cheese, and chilies. Stir on medium-high heat until cheese melts. Cut steak in thin slices, pour sauce over meat, and sprinkle with pears. Season to taste with salt (cautiously, the cheese is already salty) and pepper.
Note: We've done a lot of cooking with fruit and meat. Pears work great, but we prefer to sauté them first. Even a simple sauté in the pan juices and fat would do. Dried plums or even figs would also be a reasonable stand in for pears. Serves four adults.
Source: Jerry Anne diVecchio
Wine Pairings
BIG red, Cabernet Sauvignon, Cabernet Franc, Red blend
Ingredient List
Here's what you need:
- 1/2 cup Pinot noir (or other red wine)
- 1/2 cup Port
- 1/2 cup chicken broth
- 1/2 cup whipping cream
- 2-inch thick, fat-trimmed beef rib-eye steak (1.5-1.6 pounds)
- 1/2 cup packed Gorgonzola cheese
- 2 teaspoons minced fresh jalapeno chili (optional)
- 1/2 cup pear diced to 1/8-inch (optional)
- Salt and pepper to taste
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