Valentine’s Day is right around the corner! If you’re still scrambling to make plans, don’t fret. Treat your valentine to a luxurious night in with Chef Alex’s Rib-Eye with Mushroom Barley and a bottle of Peju Merlot. It might seem like this recipe is meant for an expert in the kitchen, but anyone can cook this delicious dish! Impress your sweetheart with your cooking skills and enjoy a romantic, candlelit dinner in the privacy of your own home. Happy Valentine’s Day!
1 stick (1/2 cup) softened, unsalted butter
1 cup red wine
1 cup beef broth
2 tbsp minced fresh chives
1 tbsp fresh flat-leaf parsley
1 sprig fresh rosemary, leaves picked and chopped
1 tbsp kosher salt
1 tsp freshly ground black pepper
2 (8 oz) rib-eye steaks
Preheat oven to 375 degrees.
Combine butter, chives, rosemary and parsley in a medium bowl and set aside.
Set a 14-inch sauté pan over medium-high heat and season steaks with salt and pepper. When the pan is hot, add 1 tbsp of oil and place the steaks in the pan fat-side down. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes. Turn the steak over and sear for additional 5 minutes. Once seared on all sides, place the steaks on a small baking sheet and finish cooking in the oven until the instant-read thermometer (inserted into center) registers 135 to 140 degrees (about 6 minutes for a medium-rare to medium steak). Remove the steaks from the oven and allow to rest for 10 minutes.
While the steak is resting, bring red wine and beef broth to a boil and reduce it to approximately 1 cup of liquid. Once the liquid is reduced, stir in butter and herb mixture until well combined. Slice your steak in half and slice each half into strips that run across the grain. Serve on top of mushroom barley and top with red wine reduction sauce.
1 cup barley
2 oz Porcini mushrooms
4 oz Cremini mushrooms
1 small yellow onion
2 cloves garlic (minced)
1 3/4 cups water or broth
1 cup Chardonnay
1 tbsp unsalted butter
1 bunch parsley
Boil 2 cups of water and remove from heat. Add the porcini mushrooms to the water and let stand for 20 minutes. Drain mushrooms through a sieve over a bowl, reserving the liquid. Finely chop the mushrooms.
Heat a large, deep pan over medium-high heat, add olive oil to pan, and swirl to coat. Add the onion and cook for 4 minutes, then add cremini mushrooms and cook for 5 minutes, stirring occasionally. Add porcini mushrooms and minced garlic and cook for 1 minute, stirring constantly. Add the barley and cook for 30 seconds, stirring constantly. Stir in the Chardonnay and bring to a boil, cooking until the liquid evaporates, stirring occasionally.
Stir in reserved mushroom liquid and either water or broth and bring to a boil. Cover; reduce heat, and simmer 25 minutes or until liquid evaporates and barley is tender, stirring occasionally. Remove from heat. Add unsalted butter and top with chopped parsley.
Quick Sauté Swiss Chard
1 bunch Swiss chard cut ½ wide
1 teaspoon red pepper flakes
Salt and fresh pepper to taste
Add oil to a large sauté pan with minced garlic and red pepper flakes. Cook over medium heat until garlic turns golden brown. Add the chopped Swiss chard ribs and sauté until soft, about 3 minutes.