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Quivira Vineyards is a small, family owned winery located in the heart of Sonoma County's Dry Creek Valley.
Committed to expressing the unique terroir of Dry Creek Valley, and through biodynamic processes, we craft wines from grapes grown on the estate's vineyards. |
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Seared Peppercorn and Spice-Crusted Rib-Eye with Roquefort and Walnuts
Courtesy of "The Wine Lover Cooks With Wine" cookbook by Sid Goldstein
Serves 4 as an entrée
INGREDIENTS
- 1 tablespoon mixed peppercorns
- 1 tablespoon cumin seed
- 1 tablespoon mustard seed
- 1 teaspoon kosher salt
- 4 boneless rib-eye steaks (about 2 1/2 pounds total) at room temperature
- 1 teaspoon olive oil or roasted-garlic olive oil
SAUCE
- 1 shallot, minced
- 1 tablespoon tomato paste
- 3/4 cup 2004 Quivira Zinfandel, Wine Creek Ranch
- 3/4 cup low-salt beef or chicken stock1 tablespoon balsamic vinegar
- 3 tablespoons cold unsalted butter, cut into small pieces
- Kosher salt
GARNISH
- 3 tablespoons crumbled Roquefort cheese
- 3 tablespoons coarsely chopped walnuts, toasted (see note)
- 1 tablespoons minced fresh chives
DIRECTIONS
In a mortar or a spice grinder, combine the peppercorns, cumin seed, mustard seed, and salt, and grind thoroughly. Coat the steaks thoroughly with oil, then rub with the spice mixture.
Heat a heavy sauté pan or skillet over high heat for 2 to 3 minutes. Add the steaks to the dry pan, leaving some space between them. Reduce heat to medium-high and sear the steaks on one side for 4 minutes. Flip the steaks and cook for 3 minutes on the second side for medium-rare. Transfer the steaks to a plate and cover loosely with aluminum foil.
To make the sauce: In the same pan over medium heat, sauté the shallot and tomato paste for about 2 minutes. Increase heat to medium-high and gradually stir in the wine, stock, and balsamic vinegar. Cook to reduce the liquid by about a third. Strain the sauce and whisk in the butter and salt.
To serve, divide the sauce evenly among 4 warmed plates and place the steaks on top. Sprinkle the Roquefort over the steaks and top with walnuts and chives.
*NOTES: To toast nuts, place on a baking sheet and bake in a preheated 400°F oven for 5 to 8 minutes until lightly browned. Season to taste, if desired.
WINE PAIRING
- Serve the 2004 Quivira Zinfandel, Wine Creek Ranch
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