Recipes Courtesy Chef Vance Wilson
Rib-Eye Steak Poached in Brown Butter
Paired with 2017 Estate Pinot Noir
One ribeye steak, 8-10 ounces, split vertically into two pieces about 1 ¼ – 1 ½ inch thick
1 T coarse sea salt
1 T freshly ground black pepper
1/2 lb Unsalted Butter
4 sprigs of fresh rosemary
A few garlic cloves, peeled and smashed
1. Season the steak heavily with salt and pepper.
2. In a deep skillet, large enough to hold the steaks, add butter and heat to between 140 and 150 degrees, using the probe of an instant meat thermometer to measure temperature. (Don’t let the probe touch the bottom of the pan because that will give you a false reading.)
3. Add thyme, shallots, garlic, and steaks to the butter. For every inch of thickness, poach the meat for 30 minutes (internal temperature should be 115 to 125 degrees.)
If the butter doesn’t totally cover the steaks, flip the steaks halfway through poaching.
4. When steaks get close to desired temperature, heat a cast iron pan large enough to hold both steaks over high heat. Alternatively, light your charcoal or gas grill to high heat.
5. Remove steaks, dripping off excess butter, and re-season the meat with salt and pepper.
6. Transfer to the very hot cast iron pan or hot grill. Sear on each side to develop a brown crust, about two minutes total. Serve immediately.
Brussels Sprout Hash
4 T grapeseed oil, divided
1 small onion, thinly sliced into half moons
1 lb Brussels sprouts, shredded (about 5 cups)
½ t salt
t¼ t pepper
1/4 t celery salt
1. Heat 2 tablespoons of the oil in a large skillet over a medium heat.
2. Add the onion and cook, stirring occasionally, until it is softened, and well browned on the edges, 5-6 minutes.
3. Add another tablespoon of oil to the pan, then add the Brussels sprouts and cook, stirring occasionally, until they have softened and have browned on the edges, 3-5 minutes.
4. Season with the salt and pepper, then remove from the heat but keep the hash in the pan to keep warm until ready to serve.
Fresh Greens w/ Beet Vinaigrette and Cracked Hazelnuts & Goat Cheese Crumble
This salad is awesome on many different levels, and if you love Arugula, this is a perfect match. That said, when looking for your greens, make sure there is a mix of arugula in there.
2 cups Fresh Mix Greens
1/2 cup cracked candied hazelnuts
1/2 cup crumbled goat cheese
4-6 slices of cooked beets, cut into sticks
1/2 cup cooked or canned beets
1/2 cup olive oil
1 cup red wine vinegar
3 cloves garlic
1. In a blender add all vinaigrette ingredients together and blend until smooth.
2. Lightly pour vinaigrette over salad and garnish with nuts, cheese and beets.