Recipes

Signature Series Wine Club

Grilled Rib-Eye with Sautéed Mushrooms and Broccolini

Grilled Rib-Eye with Sautéed Mushrooms and Broccolini

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Yield: 2 servings

The dish is impressive enough for guests yet is easy to prepare. This recipe is courtesy of Corley Napa Valley to pair with their 2009 Yewell Vineyard, Napa Valley Cabernet Sauvignon, one of this month's Signature Series featured wines!

Ingredients

  • 1 bone-in rib eye steak
  • 3 garlic cloves
  • salt and black pepper, to taste
  • Cayenne pepper
  • butter
  • broccolini
  • Truffle oil
  • white button mushrooms

Preheat grill to 400º.
 
Crush 2 cloves of garlic and rub over beef. Season beef with salt, black pepper and Cayenne pepper (careful not to over season). Top with butter and grill about 5 minutes on each side for medium-rare.
 
While grilling steak, bring a pot of water to boil. Blanch broccolini for 2 minutes and then set aside in a bowl of ice water.

Heat Truffle oil in a large pan and sauté mushrooms until tender. Season with salt, black pepper and cayenne pepper. Remove from pan and keep warm.

Use the same seasoned pan to sauté broccolini and remaining garlic clove. Sauté until broccolini is tender, cover with a lid and steam for about 5 minutes before serving.

Remove rib eye from grill and top with mushroom sauté. Serve with broccolini and crusty bread.

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