Grilled Ribeye with Red Wine Porcini Sauce

| | Comments (0) | TrackBacks (0)
recipeMerryvale.jpgSubmitted by Chef Jim Filaroski of J. Alexander's

Wine Pairing: Merryvale Vineyards Napa Valley Cabernet Sauvignon

Summer's here and the time is right... for a barbecue!  Invite your friends over, uncork a bottle of Merryvale Napa Valley Cabernet Sauvignon, and get the coals hot.  This great grilled rib-eye dish is sure to be a crowd pleaser and pairs impeccably with Merryvale's Cab.
  • 4 center cut ribeye steaks
  • 4 oz olive oil
  • 4 oz fresh porcini mushrooms
  • 8 Tbsp diced shallots
  • 1 cup diced white onions
  • 8 tsp dark brown sugar
  • 2 cups Cabernet Sauvignon
  • 2 cups chicken broth
  • 2 Bay leaves
  • 4 Tbsp balsamic vinegar
  • 8 tsp Dijon mustard
  • 12 Tbsp softened butter
  • Salt and pepper to taste
Season meat with salt and pepper. Cook rib-eyes on grill to taste. Heat oil in skillet. Place shallots and onions in pan and sauté until onions are translucent. Add all remaining ingredients except butter, and reduce by half. Remove from heat; stir in butter. Remove bay leaves, ladle sauce on steaks and serve.

Servings: 4

Merryvale Vineyards
1000 Main Street
St. Helena, Ca 94574
*Special Tasting Offer*

0 TrackBacks

Listed below are links to blogs that reference this entry: Grilled Ribeye with Red Wine Porcini Sauce.

TrackBack URL for this entry:

Leave a comment

Type the characters you see in the picture above.