• 3 tablespoons choppeded Chinese black beans
  2 tablespoons chopped garlic
  1 pound butter, softened
  2 tablespoons minced parsley
  1 large, 2-inch rib eye steak
  2 large potatoes, fully baked, skin on
  Kosher salt and freshly ground black pepper to taste
  Canola oil for cooking

The day before, in a heavy sauté pan or wok on medium-hot heat, lightly coat with oil and sauté the black beans and garlic. Set aside to cool. In a mixer, soften and whip the butter till lightened in color. Fold in the cooled aromatics, parsley and season with kosher salt and freshly ground black pepper to taste. Transfer to a piece of parchment and form into a log, about 2 inches in diameter. Place in fridge overnight to harden. The next day, prepare a hot grill, season the rib eye well and cook until medium-rare, about 10 minutes, total. (Thermometer should read118 degrees. Carry-over cooking will bring the temperature up 5-10 degrees.) Cut baked potatoes in half and smoosh down onto a plate. Place steak on top of potatoes, top with compound butter slices, and let rest for 8 minutes before slicing, then place back on top of potatoes. Serve with Haricot Verts Black Bean-Almondine and enjoy.

Haricot Verts Black Bean-Almondine
Serves 4 as a side

3 cups haricot verts, trimmed
2 tablespoons compound butter from Rib Eye recipe, cut up into small pieces
Juice of 1 lemon
2 tablespoons minced chives
1/2 cup toasted almond slices
Kosher salt and freshly ground black pepper to taste

In a wok or deep pan, blanch haricot verts in boiling salty water. Cook until tender-crisp, about 1-2 minutes. Drain haricot verts and return to wok. Over medium heat, add the compound butter, lemon juice, chives and almonds to wok and season to taste. Toss to combine and serve hot.

• Wine Notes:
• Kim Crawford Marlborough Sauvignon Blanc 2006
  Selected from low yielding vineyards in Marlborough and cool fermented. The stelven (screw-top) cap means no possibility of cork taint and minimized oxidation, making for a more consistent product. This wine has the classic Sauvignon Blanc aroma of freshly cut grass and tropical fruit and is full-flavored with a cleansing acidity. Pairs beautifully with the Scallops and Zucchini with Black Beans.
  
  
  2003 Kendall Jackson Vintner's Reserve Meritage 2003
  Bordeaux-style blend of Cabernet Sauvignon, Merlot and Cabernet Franc from several counties in California, including Mendocino, Sonoma and Napa. A multi-layered wine with a medium finish, with flavors ranging from espresso to black cherry. This is great with the Grilled Rib Eye with Black Bean Compound Butter and Haricot Vert Black Bean Almondine.
  
  
  
  >>This recipe appears in Episode #513.
  
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