04-02-2005, 04:27 PM
Rib Eye steak - dry rubbed with kosher salt,
ground ancho chile, paprika, and sugar
Pinto Bean and Portobello Mushroom Ragout
Oil
Minced garlic
Minced onion
Portobello mushroom
Red wine
Beef stock
Ancho puree
Fresh sage
Pinto beans
Roasted corn
Diced Roma tomatoes
Rib Eye Steak: dredge steak in rub; grill to desired doneness.
Pinto Bean and Portobello Mushroom Ragout: Heat oil in skillet. Add mushrooms, onion and garlic. Sauté for several minutes. Deglaze pan with red wine and reduce in half. Add beef stock, ancho puree and sage. Cook until reduced in half. Add pinto beans, roasted corn and Roma tomatoes and cook for an additional five minutes. Serve alongside steak.
ground ancho chile, paprika, and sugar
Pinto Bean and Portobello Mushroom Ragout
Oil
Minced garlic
Minced onion
Portobello mushroom
Red wine
Beef stock
Ancho puree
Fresh sage
Pinto beans
Roasted corn
Diced Roma tomatoes
Rib Eye Steak: dredge steak in rub; grill to desired doneness.
Pinto Bean and Portobello Mushroom Ragout: Heat oil in skillet. Add mushrooms, onion and garlic. Sauté for several minutes. Deglaze pan with red wine and reduce in half. Add beef stock, ancho puree and sage. Cook until reduced in half. Add pinto beans, roasted corn and Roma tomatoes and cook for an additional five minutes. Serve alongside steak.