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Introducing an All New Far Niente Wine and Food Recipe Series!

01.11.18

Introducing an All New Far Niente Wine and Food Recipe Series!

We’re so excited to kick off a new Far Niente wine and food recipe series, all featuring luxurious menus or mains with eight ingredients or less!

Our Far Niente Chef Sarah Walz loved the idea of creating and sharing elegant recipes that didn’t require an entire pantry of exotic staples. Or an abundance of prep time. The resulting dishes each take less than an hour to make. Which means you have more time to spend around the table with friends, family and great wine.

Our first recipe in the series marries the earthy flavors of a traditional Sauce Chasseur with one of our favorite Cabernet-friendly cuts of meat: the Bone-in Rib Eye. Also known as Hunter’s Sauce, the Sauce Chasseur dates back to the 16th century, when hunters would forage for wild mushrooms and herbs that would then be added to a demi-glace base to create a rich brown sauce.

Read on for Chef Sarah’s recipe, along with suggested serving and wine pairing tips:

The Recipe: Bone-in Rib Eye Steak with Sauce Chasseur

Serves 2

Ingredients:

2 Tablespoons shallots, diced

4 Tablespoons butter

1 Cup cremini mushrooms, sliced

½ Cup tomato puree

2 Cups beef stock

16-ounce bone-in rib eye

Kosher salt & fresh ground pepper

Rib-Eye Preparation:
  1. Preheat oven to 350 degrees. Bring steak up to room temperature, about 20 minutes if refrigerated.
  2. Heat a large cast iron pan on medium heat. Season the steak with kosher salt & fresh ground pepper on both sides. Add two tablespoons of butter to the sauté pan, then add the steak.
  3. Sear for two minutes, then turn to the other side and cook for another two minutes. Remove steak from pan and place in oven for seven minutes. For medium rare the thermometer should read 130 degrees. Allow meat to rest out of the oven for five to ten minutes.
Sauce Chasseur:
    1. Heat a medium stainless-steel sauce pot on medium heat and add the remaining two tablespoons of butter. Add the shallots and sweat for two minutes while stirring continuously.
    1. Add the chopped mushrooms and continue cooking for approximately five minutes to allow the mushrooms to release and then reabsorb their moisture.
  1. Add the tomato puree and two cups of beef stock. Stir to combine, then reduce by one third. This usually takes about 20 minutes. Want to up the flavor quotient of your beef stock? Add a dash of Worchestershire or sherry vinegar to your reduction.

Chef Sarah loves to serve this robust bone-in rib eye with herb-roasted potatoes and glazed sweet winter carrots. As for the wine, the dark, black fruit flavors and rich aromatics of our Far Niente Estate Bottled Cabernet Sauvignon lend both warmth and richness to this beloved winter dish.

Far Niente Napa cabernet sauvignon

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