Rib Eye Steaks with Wild Mushroom Potato Gratin

4 rib eye steaks with bone
Salt and freshly ground pepper
¼ C Lambert Bridge Crane Creek Cuvée

Heat a heavy bottom sauté pan. Season both sides ofsteaks liberally with salt and pepper. Add butter to sauté pan and let slightlybrown. Put steaks in pan and sear until slightly caramelized. Turn and cookabout 2 minutes. Remove from heat and add wine. Cover pan and let wine cook into meat. Cook until desired doneness. Serves 4.

Pairs well with Lambert Bridge Cabernet Sauvignon, Crane Creek Cuvee and Petit Verdot

Wild Mushroom Potato Gratin

1T olive oil
2 T butter
¾ lb wild mushrooms, sliced
1 t fresh thyme leaves
Kosher salt and freshly ground pepper, to taste
4 lbs Yukon gold or russet potatoes, peeled
3¾ C grated white cheddar
¼ C grated Parmesan
½ t freshly grated nutmeg
2 cloves garlic, peeled and minced
2 C heavy cream

Preheat oven to 375°. In a large sauté pan, over medium-high heat, heat oil and half the butter. Add mushrooms and cook, stirring until tender and lightly browned, about 6 minutes. Add thyme, salt and pepper.Set aside to cool.
Slice potatoes 1/8 inch thick. Using remaining butter,coat inside of baking dish. Layer some potatoes evenly on bottom of dish. Add alayer of cheeses. Spoon on a layer of mushrooms. Season with salt, pepper,nutmeg and a sprinkling of garlic. Continue until all the potatoes, mushrooms and cheeses are used (reserving ¾ cup white cheddar for the top.)Pour cream over potatoes and press down firmly to distribute cream evenly. Repeat until there is enough cream to just cover thepotatoes. This will determine the correct amount of cream to use. Top with reserved cheddar cheese.Cover with aluminum foil and pierce to vent. Bake 1 hour.Remove foil and bake about 20 minutes more, until cream is absorbed and cheeseis browned. Keep warm until ready to serve.

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