Rib-Eye Steak au Poivre
2 tablespoons black peppercorns, coarsely crushed 1 tablespoon minced garlic 2 teaspoons ground cumin 2 tablespoons extra-virgin olive oil 2 rib-eye steaks, cut 1 3/4 inches thick Sea salt 1/4 cup dry red wine 1 tablespoon grainy mustard 1 teaspoon brined green peppercorns, drained 1 teaspoon capers in 1 teaspoon of their brine 1 tablespoon unsalted butter 1 teaspoon chopped parsley
In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil. Rub this mixture all over the steaks and let stand at room temperature for 2 hours.
Heat Grill. Season the steaks with salt, grill at moderate heat until browned, about 4 minutes per side for medium rare. Transfer the steaks to a platter and season again with salt.
In skillet warm oil, add the wine and simmer over low heat until reduced to a syrup, about 2 minutes. Add the mustard, green peppercorns and capers in brine and stir once or twice. Remove the skillet from the heat and stir in the butter. Place the steaks to the skillet and turn to glaze with the sauce. Transfer the steaks to plates, sprinkle with the parsley and serve.
The following recipe was created uniquely for Kingman Estates Winery by Brenda Rumery to enhance your enjoyment of our Cabernet Sauvignon
Truffle Ricotta Cheese ¼ cup Whole Milk Ricotta 2 Tablespoons Cream Cheese 1 teaspoon finely chopped fresh Chives ¾ teaspoon White Truffle Oil ¼ teaspoon Black Truffle Salt Light squeeze fresh Lemon juice Mix all ingredients together, set in refrigerator for at least 2 hours, overnight is best. Serve with good firm Peasant, Italian, or French bread. Yum!