Ribeye Steak with Red Wine Sauce, Truffle Mac and Cheese, Salad, and Red Wine
It’s not very often that a wine–or any alcoholic beverage for that matter–inspires what I cook. Normally, I choose a meal first, then think about the beverage pairing. But when Corey and I received a nice bottle of Cabernet Sauvignon last summer, I made an exception.
Corey and I have very different wine preferences: I prefer light, refreshing German Rieslings with floral and sweet notes, while Corey prefers robust reds. When Corey mentioned this predicament to a colleague at his future firm this summer, she kindly sent him a bottle of Orin Swift Cellars Palermo Cabernet Sauvignon 2012–a wine that we both adored.
Orin Swift Cellars Palermo Cabernet Sauvignon 2012
Its label is gorgeous in a morbid, Poe-esque way. If you don’t know by now, I’m a fan of creepy things. Take a look at my “glass” cupcakes or these “blood-splattered” cookies. But label aside, how did it taste?
Delicious, jammy, hedonistic, and bursting with flavor. It’s a very soft, low-tannic wine. The aftertaste is wonderful and there’s no lingering bitterness, as you sometimes get with red wines. It was the perfect compromise for our differing tastes.
2012 Napa Valley Cabernet Sauvignon Palermo
So why did I wait so long to blog about this delicious wine? I needed to perfect my steak recipe first! The best steak I’ve tasted was at Pisces in Key West. Ever since, I’ve wanted to re-create that experience.
Filet Mignon with Red Wine Sauce, Blue Cheese, Pancetta, and Candied Pecans
It took me several tries, but I finally approximated the dish at Pisces. I chose to use ribeye steak instead of filet mignon because the former’s higher fat content pairs well with Cabernet Sauvignon–though I’m sure filet mignon would have done nicely as well.
The ribeye steak with red wine sauce that I created is packed with flavor! Salty pancetta, creamy blue cheese, sweet pecans, and a rich, luxurious red wine sauce will have you swooning. Round the meal out with a delicious bottle of wine, white truffle oil mac and cheese, and a fresh salad, and you’ll have an incredibly delicious dinner!
The View from Our Balcony, Where Dinner Was Served
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Ribeye Steak with Red Wine Sauce, Blue Cheese, Pancetta, and Candied Pecans
Print recipe
| Serves | 2 |
| Meal type | Main Dish |
| Region | American |
| Website | Flavorful Journeys |
Ingredients
- 1 tablespoon olive oil
- 2-3 ounces pancetta, diced
- 2 ribeye steaks (approximately 1 inch thick)
- garlic powder
- Salt and freshly ground black pepper to taste
- 3-4 tablespoons blue cheese
- 1/4 cup candied pecans (diced)
- 3/4 cup red wine
- 1/4 cup water
- 1/2 teaspoon salt
- 3 tablespoons butter
Directions
| Step 1 | |
| Add the olive oil to a heavy skillet over medium-high heat. Add pancetta and cook until brown and rendered, about 5 minutes. While the pancetta is cooking, sprinkle both sides of the steaks with salt, pepper, and garlic powder. Remove pancetta from pan using a slotted spoon. Place on a paper towel and reserve for later. | |
| Step 2 | |
| Add the steaks to the hot pan and cook for about 4 minutes on one side (for medium-rare steaks), then flip and cook for an additional 4 minutes. Remove the steaks to a plate. Sprinkle the blue cheese onto them, then cover the plate with aluminum foil. This will slightly melt the blue cheese while the steaks rest. | |
| Step 3 | |
| Meanwhile, drain oil from the pan, leaving approximately 1 tablespoon (make sure not to wipe the pan; you want the brown bits to stay in for flavor). Add the wine and bring to a boil; continue to boil until the wine has reduced by half, about 3 to 4 minutes. Add water, ½ teaspoon salt, and any meat juices that have collected on the plate with the steaks. Boil for an additional 3 to 4 minutes. Reduce heat to medium-low and whisk in the butter, 1 tablespoon at a time, until slightly thickened. | |
| Step 4 | |
| Transfer the steaks to two clean plates. Top with the pancetta and candied pecans. Spoon red wine sauce over the steaks. Serve any extra red wine sauce in a small bowl on the table, so people can pour it over their steaks if desired. Enjoy! | |
