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Gorgonzola Wine-Glazed Rib-Eye Steak
Navillus Birney 2003 Pinot Noir – Sonoma Mountain, Katherine Vineyard Gold Medal Winner, LA. County Fair, 2005
This Pinot is alluringly spicy with an abundance of Bing cherry and rose petals. The lasting impressions linger on the palate of baked boysenberry, passion fruit and plum blossoms. It has the crisp snap as with the first bite into a red delicious apple. Burgundian in style this is a soft and lush wine for any supple moment. Savor this Pinot Noir with the finest of meals and friends. Let the bottle nest on the most elegant of table settings with a truly gourmet meal.
Taste Navillus Birney wines at the tasting room located at 13647 Arnold Drive in Glen Ellen. For more information, call (707) 933-8514 or go to www.navillusbirney.com.
Ingredients
1/2 cup Navillus Birney Sonoma Mountain Katherine Vineyard Pinot Noir
1/2 cup port
1/2 cup chicken broth
1/2 cup whipping cream
2-inch thick, fat-trimmed beef rib-eye steak (1.5 to 1.6 pounds)
1/4 cup packed gorgonzola cheese
2 Tbsp minced fresh jalapeño chili (optional)
1/4 cup 1/8-inch-diced pear (optional)
Directions
- In a 10- to 12-inch frying pan combine Pinot Noir, port, broth, and cream. Boil on high heat until reduced to 1/2 cup, 12 to 15 minutes. Pour sauce into a small bowl; if making ahead, cover and chill up to 1 day.
- Rinse frying pan, dry, and place on medium-high heat. When hot, set steak on edge in pan and turn occasionally to brown steak rim evenly, 3 or 4 minutes total. To reduce spatter, wipe fat from pan as it accumulates with paper towels.
- Lay steak, broad side down in pan, partially cover (to control spatter, also as needed, wipe out fat) and brown meat well on each side for very rare (very red in center, cut to test), 4 to 5 minutes per side. For rare (red in center), transfer steak, in pan and uncovered, to a 400° oven for 5 to 6 minutes; for medium-rare (pink), 8 to 10 minutes.
- Lift steak from pan onto a platter and keep warm. Wipe fat from pan with paper towels; add the reserved wine sauce, cheese, and chilies. Stir on medium-high heat until cheese melts.
- Cut steak in thin slices, pour sauce over meat, and sprinkle with pears. Season to taste with salt (cautiously, cheese is salty) and pepper. Then enjoy each bite, accented by the touch of heat and sweet, with the mellowing complement of full-bodied, complexly fruit-rich Sonoma Mountain Katherine Vineyard Pinot Noir.
Wine Suggestions
Navillus Birney 2003 Pinot Noir – Sonoma Mountain, Katherine Vineyard
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