Peninsula Ridge Grilled Rowe Farms Rib-Eye

Automne 2001
food and drink

BY: Ned Bell, Chef, Peninsula Ridge Winery Restaurant

The vegetable ragu is served with the steak either family style in a bowl or plated. Prepare ragu ahead of time and reheat everything together just before serving.

2 cups (500 mL) asparagus cut in 2-inch (5-cm) pieces
2 cups (500 mL) fava beans or green beans, cut in 2-inch (5-cm) pieces
3 tbsp (45 mL) olive oil
2 cups (500 mL) sliced mixed wild mushrooms
2 cups (500 mL) oven-dried tomatoes (recipe follows)
2 cups (500 mL) baby spinach
2 cups (500 mL) mushroom stock (recipe follows)
2 tbsp (25 mL) unsalted butter
Kosher salt and freshly ground pepper
¼ cup (50 mL) chopped parsley
6 rib-eye steaks 1½-inches (4-cm) thick

1. Bring a large pot of water to boil. Add asparagus and fava or green beans. Return to boil and boil 1 minute. Drain and refresh with cold water until cool.

2. Heat olive oil in large skillet and add mushrooms. Sauté until mushrooms are tender. Stir in asparagus, beans, tomatoes and baby spinach. Add stock, bring to boil and boil 1 minute. Reduce heat and swirl in butter. Season to taste and add parsley.

3. Heat grill to high. Season steak with salt and pepper. Brush grill with oil. Add steaks and grill 4 to 5 minutes per side for medium-rare.

4. Place on serving plates and surround with vegetable ragu.

Serves 6

Mushroom Stock
2 tbsp (25 mL) olive oil
4 cups (1 L) mushroom stems or assorted wild mushrooms
1 cup (250 mL) diced onions
½ cup (125 mL) diced celery
½ cup (125 mL) diced leeks
3 cloves garlic, chopped
½ cup (125 mL) white wine
1 tbsp (15 mL) thyme stems
6 cups (1.5 L) chicken or vegetable stock

1.  Heat oil in large stockpot on low heat.

2. Add all vegetables and garlic and sauté for 20 minutes or until a golden colour. Add wine and thyme, bring to boil and deglaze pan by scraping up all the bits on the base. Allow wine to reduce until 1 tbsp (15 mL) remains. Pour in stock and cook, simmering vigorously for 2 hours or until reduced to about 2 cups (250 mL).

Oven-Dried Tomatoes

2 lbs (1 kg) plum tomatoes
¼ cup (50 mL) olive oil
Salt and freshly ground pepper

1.  Preheat oven to 250°F (120°C).

2.  Cut tomatoes in half and discard seeds. Place in bowl and toss with olive oil, salt and pepper. Place on baking sheet, cut-side-up and bake for 2 to 3 hours or until tomatoes are dry but still supple.

What to Serve