Wine pairing: “Splurge”, 2005 B Side Cabernet Sauvignon, Napa Valley

                             “Steal”, Delas ‘St. Esprit’, Côtes du Rhone 

Looking to save money? Don’t spend a fortune on a fancy steakhouse dinner – make your own delicious ribeye and sides at home! Our Ribeye Steak Recipe is seared on the stovetop to seal in the juices, and finished in the oven to cook perfectly to your preferred doneness. We also include a tangy, flavorful homemade steak sauce, as well as rich creamed spinach and garlic mashed potatoes.

Typically, a steakhouse is also not a great place to get a great deal on wine. You might find a very special bottle but usually at a considerable markup. Our two picks with this recipe are
full and rich and perfect for steak but won’t break the bank. I was shocked at the low price of our ‘Steal’ wine – a Côtes du Rhone blend, and our ‘Splurge’
Cab offers value by utilizing quality grapes from less famous parts of Napa Valley.

Steak and Steak
Sauce Ingredients:

2 lb ribeye steak
1 cup
canned puréed tomatoes
1/2 small yellow onion
1 clove
garlic
2 tbsp
worcestire sauce
2 tbsp soy sauce
2 tbsp honey
1 tbsp dijon
mustard
2 tbsps olive oil

Creamed
Spinach Ingredients:

1 lb spinach leaves,
cleaned
1 tbsp of olive oil
1 clove garlic
1 cup of white
wine
1 cup of cream
1 cup of shredded
mozzarella
½ cup of parmesan
1/8 tsp
nutmeg

Garlic Mashed Potatoes Ingredients:

3 lg yukon gold potatoes
2 cups cream
2 cloves garlic
2 tbsp butter

Cooking Instructions:

1.) Peel and quarter potatoes. Mince garlic for potatoes and steak sauce.
Peel and smash whole clove of garlic for spinach. Finely chop onion. Preheat
oven to 425 degrees and remove steaks from the refrigerator.

2.) In a large pot, add potatoes then cover completely with water. Add a
generous pinch of salt and bring to a boil. Cook at the boil for 15-20 minutes
then drain water.

3.) While potatoes are boiling, start spinach
by heating 1 tbsp olive oil in a high-sided skillet over medium-high heat.
Add smashed clove of garlic and cook for 2 minutes. Add spinach and cook for 5
minutes, stirring occasionally.

4.) Add wine to spinach and cook for 2
minutes. Add cream, mozzerella, parmesan and nutmeg, mix well and cook for 8-10
minutes until cheeses are completely melted. Cover and keep over low heat until
serving.

5.) Season both sides of each steak with fresh pepper and
salt (preferably a coarse salt such as kosher salt or sea salt). Add 1 tbsp olive
oil to a large pan over medium-high heat and sear steaks on each side for 2
minutes.

6.) Move steaks to the oven to finish – 7 minutes for
medium-rare, or up to 12 minutes for well done. Remove from oven and tent with
tin foil to rest.

7.) Make the steak sauce by adding oil to a saucepan
over medium-high heat and add one of the minced garlic cloves and the onion.
Cook until onions become transluscent, roughly 3 minutes.

8.) Add
tomatoes, worcestire, soy sauce, honey and mustard and stir well. Add mixture to
a blender or mix with a hand blender until consistency is smooth.
Reserve.

9.) Finish potatoes by adding cream, butter and 1 clove of
minced garlic, and mash. Serve steaks individually with a portion each of
potatoes and spinach, and steak sauce on the side. Enjoy!
Found at easyfoodandwine.com