This sounds pretty extravagant, I know. It’s actually not very difficult to prepare but you will need some time for the cabernet sauce to simmer. It’s great to get that going and then start boiling the potatoes. You should be able to wrap everything up and serve it within an hour or so. This was the star of my Christmas dinner spread. It was a steakhouse-themed dinner starting with a wedge salad. I love those simple and delicious salads you get at steakhouses with just a wedge of iceberg on the plate served alongside some sliced grape tomatoes, crisp bacon, blue cheese chunks and dressing. It’s refreshing, crunchy and rich all at the same time.
I then served this fish soup for the appetizer. It was a nice transition to the main course which included the ribeye and truffle sea salt mashed potatoes, baked macaroni and cheese, caramelized shallots, roasted asparagus, mixed grilled veggies and string beans with pancetta. Our dessert was peppermint bark and simple chocolate truffles coated with rainbow and chocolate sprinkles lovingly prepared by the kids. They were messy, uneven and delicious, filled with their excitement at having the chance to prepare them and show off their handiwork when we served them to our guests.
It was a wonderful Christmas filled with family and love. We know we are blessed and not a minute went by where I didn’t appreciate it. 2012 has been a difficult year for many. My thoughts and prayers are with all who have suffered in the hurricane and the unspeakable horrors at Sandy Hook Elementary. I wish you and yours a very happy and healthy New Year. Let’s hope 2013 has a lot more love and happiness in store for all of us.
- ½ bottle of cabernet sauvignon or merlot (I used Simi Caberenet)
- 15 oz chicken stock (Kitchen Basics)
- 32 oz veal stock (Kitchen Basics)
- 1 shallot, minced
- 2 sprigs thyme
- 2 T butter
- 2 T King Arthur GF Flour blend
- 4 ribeye steaks (good quality, bone-in from butcher)
- 2 T olive oil
- 1 lb idaho potatoes
- ¾ C heavy cream
- 4 T butter
- 3 cloves garlic (unpeeled and roasted wrapped in foil with olive oil at 400 degrees for 20 minutes, until soft)
- ½ tsp truffle sea salt or to taste (I use Pure Mountain Truffle Sea Salt from Olive and Swank. It's amazing)
- kosher salt and pepper, to taste
- Pour wine and both stocks into a large saucepan and boil for about 1 hour allowing it to reduce.
- In the meantime, peel potatoes and cut into 1 inch cubes, cover with water in a pot, add a generous amount of kosher salt and boil for about 20-25 minutes until fork tender.
- Season ribeye steaks with salt and pepper and allow to come to room temperature
- When potatoes are almost done, heat heavy cream and butter in a small saucepan together until just simmering. Drain water from potatoes, peel and add roasted garlic cloves. Slowly stream in heavy cream and butter as you mash the potatoes. You can then put them through a potato ricer if you want them really smooth. (I used the whip attachment on a Bamix mixer. You should be careful not to over-whip the potatoes). Add truffle sea salt or just regular salt and pepper to taste.
- Put the oven on Broil.
- Heat olive oil in a large skillet at medium-high heat.
- Sear ribeye steaks for 2 minutes on each side, place on a broiler pan and put them in the oven. Cook to desired doneness (just a few minutes for medium-rare, longer if you want it cooked a little more). Remove from the oven and allow to rest with foil over it for a few minutes.
- In the meantime, add shallots to the the pan you cooked the steak in and cook for about 5 minutes, until translucent. Add butter and flour to to create a roux and them add in the reduced wine sauce and thyme and stir continuously until it thickens. After about 5-10 minutes, pour through fine strainer to create a nice sauce.
- Once all set, serve the steak with the mashed potatoes and pour the wine sauce over both. Enjoy!