Seared Peppercorn and Spice-Crusted Rib-Eye
| Summary | |
|---|---|
| Prep time | |
| Cook time | |
| Source | The Wine Lover Cooks with Wine (pg 59) |
| Yield / serves | 4 servings |
| Rating | Delicious |
Recommended wine: Syrah or Australian Shiraz
Alternative wine: Zinfandel
Ingredients
- 1 T mixed peppercorns
- 1 T cumin seed
- 1 T mustard seed
- 4 boneless rib-eye steaks (about 2 1/2 lbs) at room temperature
- 1 t olive oil or roasted garlic olive oil
Sauce
- 1 shallot, minced
- 1 T tomato paste
- 3/4 c dry red wine
- 3/4 c low-salt beef or chicken stock
- 1 T balsamic vinegar
- 3 T cold unsalted butter, cut into small pieces
- kosher salt
Garnish
- 3 T crumbled Roquefort cheese
- 3 T coarsely chopped walnuts, toasted
- 1 T minced fresh chives
Preparation
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 saute pan or skillet over high heat for 2 to 3 minutes. Add the steaks to the dry pan, leaving some space between them. Reduce the 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, saute 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.
