Roasted Ribeye with Parsnip Purée, Roasted Cauliflower Steak & Golden Raisin Dukkah, and Beef Bordelaise.

This dish is a showstopper from the Estate kitchen — a signature from our Il Pranzo menu and one of Chef Fernando’s go-to recipes when rich, savory comfort meets refined flavor. The combination of tender ribeye, sweet-spiced cauliflower, and silky parsnip purée is a masterclass in balance, with our signature Bordelaise tying it all together. Whether for a celebration or just because, this is a recipe worth savoring. Pair it with our Gravel Series ‘Scholar’s Gate’ Cabernet Sauvignon or our Louis Bovet Reserve Cabernet Sauvignon.

Ribeye Steak

Ingredients

• 1 ribeye steak (6–8 oz, about 1½ inches thick)
• Salt & pepper to taste
• Beef fat or canola oil for searing

Instructions

• Let the steak come to room temperature (about 30 minutes).
• Season heavily with salt and pepper 15 minutes before cooking. Pat dry.
• Heat a cast iron skillet over high heat. Lightly grease with beef fat or canola oil.
• Sear steak 3–5 minutes per side, until crusted and golden.
• Transfer to a wire rack and rest for 30 minutes to 1 hour before slicing.

Parsnip Purée

Ingredients

• 1 lb parsnips, peeled and chopped
• ¼ lb butter
• ¼ cup thyme
• 1 tbsp Round Pond Garlic Olive Oil
• 1 pint whole milk
• 1 pint heavy cream
• Salt to taste

Instructions

• In a medium saucepan, cook butter over medium-low heat until milk solids begin to brown. Stir constantly.
• Add parsnips and coat in browned butter.
• Add remaining ingredients. Cover and simmer on low heat for 35–40 minutes, until parsnips are tender. Stir occasionally.
• Transfer to a blender and purée until smooth. Adjust seasoning. Serve warm.

Roasted Cauliflower Steaks with Golden Raisin Dukkah

Ingredients

• 1 head cauliflower, sliced into ½-inch steaks
• 2g fennel seeds, toasted
• 11g sesame seeds, toasted
• 20g sunflower seeds, toasted
• 2g Urfa chili flakes
• 20g golden raisins
• 2g salt
• Beef fat or canola oil for searing

Instructions

• Sear cauliflower steaks in a hot cast iron skillet with oil until golden, 3–4 minutes per side.
• In a food processor, combine fennel, sesame, sunflower seeds, Urfa chili, raisins, and salt. Pulse until coarse.
• Sprinkle over seared cauliflower before serving.