Recipes

Pairs Well With

• Sonoma Classico

Ingredients

• 4 ribeye steaks (1 inch thick)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 shallots, thinly sliced
• 1/4 cup balsamic vinegar
• 1 cup beef broth
• 2 tablespoons unsalted butter

Side Dish:

• Roasted root vegetables (such as carrots, parsnips, and sweet potatoes)
• Quinoa salad with dried cranberries and walnuts

Preparation

• Season the ribeye steaks with salt and pepper on both sides.
• Heat a large skillet over medium-high heat and add the olive oil.
• Sear the steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your preference. Remove the steaks from the skillet and let them rest for a few minutes, covered with foil.
• In the same skillet, add the sliced shallots and cook until caramelized and golden brown.
• Deglaze the skillet with balsamic vinegar, scraping up any browned bits.
• Add the beef broth to the skillet and simmer the sauce until it reduces and thickens slightly.
• Remove the skillet from the heat and stir in the butter until melted and incorporated into the sauce.
• Serve the ribeye steaks with the caramelized shallot sauce, along with roasted root vegetables and quinoa salad with dried cranberries and walnuts on the side.