Our Reserve Cabernet Franc brings elegance and depth to a beautifully grilled ribeye, highlighting savory flavors with its layered aromatics and refined structure. It’s a dish made for lingering evenings—whether by candlelight or the glow of the grill—meant to be shared and savored.
Serve with a simple arugula salad to balance the richness of the steak and let the wine shine. A timeless, elevated pairing for Valentine’s Day with PEJU Reserve Cabernet Franc.
2 Ribeye Steaks (10- 12 oz each)
Salt & pepper (to taste)
2 large Portobello mushrooms
1 tsp of olive oil
Salt & pepper (to taste)
1 tbsp minced shallots
1/2 tsp Dijon mustard
1 tbsp sugar
1/2 tsp salt
1/2 tsp ground pepper
3/4 cup balsamic vinegar
1 cup olive oil
4 handfuls of arugula
1/2 cup cherry tomatoes (halved, save for garnish)
Combine shallots, mustard, sugar, salt, pepper, balsamic vinegar and olive oil into a blender and blend for 30 seconds.
Place arugula in a medium bowl and add 2 tbsp of balsamic dressing. Toss lightly until well coated. Reserve until needed.
Cover and store leftover dressing in the fridge for future use!
Heat grill to medium high heat.
Season both sides of the steaks with salt and pepper.
Place steaks on grill and cook each side for 6-8 minutes (for medium). Remove from heat.
Heat grill to medium high heat.
Coat both sides of the mushrooms with olive oil, salt and pepper.
Place on the grill and grill each side for 4 -5 minutes. Remove from heat.
Julienne the mushrooms by thinly slicing them into strips. Add additional salt & pepper if needed.
Place mushroom strips on top of the plated steak.
Divide greens onto 2 plates and place off-center on each plate.
Scatter cherry tomatoes on top of greens.
Place steak in center of plate and place julienned mushrooms on top of steaks. Enjoy!
