Day 21 of the Boisset Wine Advent Calendar brings a celebration-worthy dish: a perfectly cooked ribeye steak paired with a decadent Truffle Onion Beurre Blanc. This dish exudes holiday luxury, perfect for sipping with a glass of sweet white wine from today’s advent bottle. Treat yourself to this indulgent combination and make your countdown to Christmas even more delicious.
Ingredients
For the Ribeye Steak:
- 1 ribeye steak (3”-4” thick, on the bone)
- Black butchers pepper
- Kosher salt
- 2-3 sprigs rosemary
- 2 cloves garlic, smashed
- 2 tbsp olive oil or butter
For the Truffle Onion Beurre Blanc:
- 4 shallots, thinly sliced
- Salt, as needed
- 3 tbsp butter
- 3-4 tbsp fresh tarragon, chopped
- 8 peppercorns
- 1/2 cup sweet white wine
- 1/4 cup chicken stock
- 1/4 cup white wine vinegar
- 2 tbsp truffle oil (optional)
Preparation
Ribeye Steak:- Preheat Oven: Preheat your oven to 375°F.
- Prep Steak: Bring the steak to room temperature. Generously season both sides with kosher salt and black butchers pepper.
- Sear the Steak: Heat olive oil in a cast-iron skillet over medium-high heat. Sear the steak on both sides for 2-3 minutes each, until a golden crust forms. Add rosemary and garlic to the pan halfway through searing.
- Bake to Perfection: Transfer the steak to a baking sheet along with the rosemary and garlic. Insert a meat thermometer into the thickest part of the steak. Bake until the thermometer reads 129°F for medium rare. Pro Tip: If cooking ahead, remove the steak at 127°F to allow for reheating without overcooking.
- Rest and Slice: Let the steak rest for 10 minutes. Cut the bone away and slice into 1-inch thick pieces.
- Cook Shallots: Sprinkle the shallots with salt and sauté them in butter over low heat until soft and translucent, about 30 minutes.
- Reduce Liquids: Add tarragon, peppercorns, sweet white wine, vinegar, and chicken stock. Increase the heat slightly and let the mixture simmer until it reduces to a jam-like consistency, about 15 minutes.
- Finish the Sauce: Stir in truffle oil (if using) and adjust salt to taste.
To Serve: Arrange the sliced ribeye steak on a large serving platter. Sprinkle with truffle salt for extra flavor. Serve the Truffle Onion Beurre Blanc in a small bowl on the side for dipping.Garnish with roasted vine tomatoes and fresh parsley leaves for a festive touch.
Wine Pairing: The rich red wine in today’s advent pairs perfectly with the flavors of the steak and the luxurious truffle notes in the sauce. Raise your glass to Day 21 and savor the moment! 🎅🍷