Too Many Cooks

Bridge Press Cellars shares recipe

Bridge Press Cellars was the 600th winery in Washington State when it opened in 2009. Today, there are more than 750 wineries in the state. (Lorie Hutson)
Bridge Press Cellars was the 600th winery in Washington State when it opened in 2009. Today, there are more than 750 wineries in the state. (Lorie Hutson)

Bridge Press Cellars owner Melody Padrta shared this recipe for steak that pairs perfectly with the winery's 2009 Walla Walla Valley Merlot.

Look for a question and answer with owners Melody and Brian Padrta in the Food section on Wednesday (July 31). They have a new winemaking and tasting room facility at 39 W. Pacific Ave. in Spokane.

Rib-eye Steak with Poblano Chilies, Crimini Mushrooms and Caramelized Onions

From Bridge Press Cellars

2 ribeye steaks, about 1 to 11/2 inches thick

2 cloves garlic, mashed

1/4 cup extra virgin olive oil

3 poblano chilies

1 onion, sliced

8 ounces crimini mushrooms, sliced

2 tablespoons olive oil

1/4 ounce dried porcini mushrooms

1/2 pound tomatillos, husks removed

3 cloves garlic, paper left on

1/2 teaspoon dried oregano

1/2 cup chicken stock

2 tablespoons cream

Salt and black pepper

A couple hours before you plan to cook the steaks, rub them with the garlic and olive oil, and season well with salt and pepper. Cover and refrigerate.

Meanwhile, char the poblanos over an open flame or under the broiler until blackened on all sides. Set aside in a small bowl until cool enough to handle. Using a small paring knife, scrape off all the blackened skin. Remove the seeds and cut into thin strips. Heat a small skillet over high heat, add the onions and olive oil. Toss to coat and saute until onions start to caramelize. Add the crimini mushrooms and two of the sliced poblanos. Cook until onion and mushrooms are soft. Season with salt and pepper. Preheat oven to 400 degrees.

To make the sauce, soak porcini mushrooms in warm water and allow to soak for 20 minutes. Strain broth through  fine mesh strainer and discard mushrooms. Toast the tomatillos and garlic cloves in a dry skillet until charred on all sides and beginning to soften. Remove and when cooled, peel the garlic cloves. Place in a blender with the oregano and remining poblano chili. Process to a rough paste. Pour into a small saucepan. Add the porcini broth and chicken stock and reduce over medium heat to thicken. Add the cream and bring to a boil. Season with salt and pepper and set aside.

Heat a large ovenproof skillet over high heat, and when hot add steaks. Sear both sides until well caramelized. Transfer pan to oven and continue cooking until desired doneness, 3-5 minutes for medium rare. To serve, spoon sauce over the steaks and top with caramelized onions and mushrooms.

Yield: 4 servings

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