Serves 4 as appetizer
12 ounces Kobe beef ribeye
2 shallots, minced
2 cups sliced shiitakes, stems removed
1 cup red wine
2 cups chicken stock
Cornstarch slurry (1 heaping tablespoon cornstarch plus 3 tablespoons water)
1 tablespoon truffle oil
Canola oil for cooking
Kosher salt and freshly ground black pepper to taste
Heat a cast-iron skillet over high heat. Season the steak well with kosher
salt and freshly ground black pepper. Do not put oil in the pan, the Kobe will
give off enough fat to keep it from sticking. Sear the Kobe on both sides
until brown and caramelized, about 4-5 minutes a side for medium-rare. Let
rest 5 minutes before slicing. Meanwhile, in that same skillet now coated with
the rendered fat from the Kobe beef, combine the shallots and shiitakes,
season, and sauté over medium heat until softened, about two minutes. Deglaze
with red wine and reduce completely. Add the chicken stock and reduce by 25%.
Whisk in cornstarch slurry to thicken and whisk in truffle oil. Check for
flavor and season if necessary. To serve, slice the steak and shingle on 4
small plates and spoon sauce over.
WINE NOTES
2004 Kendall Jackson Grand Reserve Cabernet Sauvignon
Called Grand Reserve because it is handcrafted from the top 1.5 % of the
winery’s Cabernet Sauvignon lots. Made boutique winery-style, keeping each lot
from various vineyards separate. Flavors of black cherry, coffee and currant
with notes of cedar and cassis. Medium-bodied with complex tannins. Pairs well
with all the dishes from this episode, especially the Kobe beef.
2004 Yangarra Cadenzia – GSM
50% Grenache, 40% Shiraz, 10% Mourvedre. “Cadenzia is an impassioned
improvisation played by a virtuoso soloist towards the end of a performance.
This wine is made in celebration of the winemakers’ opportunity after vintage
to blend an exceptional wine around the Grenache variety.” Flavors of plum and
cherry, with tannins that give a rich chocolate note in the finish. Pairs very
nicely with the risotto.
List
price: $8.99
