King Estate Winery

Ingredients

• 1 Rib eye of beef (bone on)
• 1 cup assorted mushrooms (portabello, chanterelles, morels, shiitakes)
• 1 cup fingerling potatoes
• 1 cup Domaine PN
• ½ cup veal demi (specialty food stores)
• 1 shallots
• 1 bunch greens (chard, kale or spinach)

Preparation

• Get the grill nice and hot
• Peel the potatoes, and put them in a pot with 1 cup water, and 2 Tablespoon of butter and cook slowly until done, about 20-30 mins
• Trim, clean and wash the mushrooms in water.
• In a hot sauté pan, add the mushroom to the pan with some butter
• Season them with salt and pepper.
• Cook for 3-4 minutes.
• Add the thinly sliced shallots and continue cooking.
• Add the wine and the veal demi and let it simmer for 20-30 mins.
• In another pan, cook the greens with some butter or oil until tender.
• Generously season the rib eye with salt and pepper and cook on the grill.
• Take care not to burn the meat by moving it every 4-5 mins, rotating it 45 degrees each time. Turn it over after 8-10 mins and continue to cook it to desired temperature.
• Take off the grill and let it rest for a minimum of 5 mins.

Enjoy.