We are excited to share this deliciously elegant recipe with you, courtesy of the Napa Valley Bistro in Napa CA. It pairs wonderfully with our Reserve Cabernet Sauvignon.
Ingredients
- 1 double-cut rib eye steak
- 1 cup red cooking wine
- 0.33 cup sliced shallots
- ½ cup sliced carrots
- 10 sprigs parsley
- 1 bay leaf
- 2 tbsp sliced garlic
- 1 cup veal stock
- 1 cup chanterelles (cut into 1" pieces)
- 1 tbsp unsalted butter
- ¼ cup sliced mushroom
- Salt & pepper
- Handful of watercress
- 2 tbsp Round Pond Italian Extra Virgin Olive Oil
- 1 lemon (juiced)
- 2 sprigs thyme
Directions
Sprinkle all sides of steak with salt & pepper. Refrigerate for one day to allow flavors to develop. Remove meat from the refrigerator 1 hour before cooking. Add 2 Tbsp canola oil to hot pan, then sear steaks at high heat 4 to 5 minutes on both sides until brown and slightly crusted. Place in 450F degree oven and roast for about 20 minutes until internal temperature is 120F (for medium-rare finish).
To make the sauce, bring wine, shallots, carrots, parsley, bay leaf, and garlic to a boil in a medium saucepan. Turn down heat and simmer until almost all liquid has evaporated. Add veal stock, stir and simmer another ten minutes. Set aside.
Heat butter in a skillet over medium heat. Add mushrooms and season with salt & pepper. Cook for about 5 minutes until mushrooms are tender and slightly toasted.
Place watercress in a medium bowl and toss with extra virgin olive oil, lemon juice, and salt & pepper.
To finish, slice meat into 1/4” thick slices, and layer meat and salad along the edge of plate. Arrange mushrooms over steak and watercress, spooning sauce over the top. Garnish with thyme sprig and enjoy.
