Ported Rib Eyes with Salinas Valley Spinach Recipe

From Dorothy McNett's Recipe Book.

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Ported Rib Eyes with Salinas Valley Spinach

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. For Amazing Grazing, figure one rib eye to serve 2-4 people as you will slice the steaks into slivers for serving on small plates along with the spinach. Call a Cab or pick up a rich Syrah!

2-4 rib eye steaks, sliced about 3/4 inch thick
1 tablespoon extra virgin olive oil
1 tablespoon freshly ground black pepper
3-4 fresh basil leaves, snipped
sprinklings of semi-coarse sea salt, such as Coral or Black

1/4 cup port wine

1 bunch fresh spinach, washed, dried and torn slightly
4 oz. Roquefort, or other excellent quality blue cheese

Brush the steaks with the olive oil and then sprinkle with the pepper, basil and salt. Place a large good quality heavy bottomed saute pan over high heat until very hot. Add the oil and then the steaks. Sear for about 2-3 minutes, reducing the heat as necessary so that it is not smoking, but searing nicely. Turn meat over, and continue to sear on the other side, until cooked to your liking. Remove to a cutting board. To the hot pan, add the port and cook and stir for about 30-40 seconds, or until it has reduced to a syrup like consistency. Drizzle the sauce over the steaks. Slice the steaks into slivers about 1/4 inch thick, slightly on the diagonal. Reheat the same pan and add the spinach. Stir it around to wilt it slightly, adding a bit more olive oil or port if necessary. Arrange the steak slivers and port sauce on small plates or a large serving platter, as desired. Crumble the cheese over the top, and serve. Stand back for the raves and the applause.

Recipe created 2009-06-09.

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