Snake River Farms Cap of Rib Eye with Roasted Root Vegetables, Mashed Potatoes, and Bordelaise Sauce
- 2 1/2 lbs Cap of Beef Rib Eye
- 1 cup 2018 S&J Petite Sirah
- 1/3 cup Shallots
- 1/2 cup Carrots
- 1/4 cup Mushrooms
- 10 Sprigs of Flat Leaf Parsely
- 2 Springs of Fresh Thyme
- 2 tbsps Sliced Garlic
- 6 Black Peppercorns
- 1 cup Brown Sauce
Make sure the meat is at room temperature is very dry and this can be done by patting with paper towels. Coat the meat with a little oil and season generously. On a very hot grill, cook the cap as desired, I like 138 degrees. Allow to rest for at least 10 minutes in a warm place before cutting into your four portions.
In a med. Saucepan, bring wine, vegetables, and herbs to a simmer, and simmer until almost all the liquid has evaporated. Add peppercorns and brown sauce and simmer for 10 minutes. Strain the sauce through a fine-mesh strainer into a small saucepan.
Re-warm sauce over low heat. Slice the cap against the grain into four even portions. Spoon sauce on to for plates and set the cap portion cut side up on top of the sauce. Place potatoes and roasted root vegetables along the side and serve with a bottle of 2017 Scott Harvey J&S Reserve Petite Sirah and enjoy!