Award-Winning Sonoma Rib-Eye
by Executive Chef Carlo Cavallo
This signature dish is slow roasted and smoked over wine barrel oak staves, then served with Sonoma olive pesto. This recipe won the 2009 Best Beef in America Chef Challenge.
Pairing: Altvs Cabernet
Olive Pesto Ingredients:
4 cups California black olives
2 bunches of Italian parsley (stemmed and rough chopped)
1 1/2 cups olive oil
3/4 cup garlic
1 cup walnuts
2 cups grated aged Vella Jack cheese (secco style), plus extra shavings for garnish
Combine the olives, parsley, oil, garlic, walnuts and cheese in a food processor and rough chop until smooth consistency is achieved.
1 whole rib-eye, fat cap removed in one piece and reserved
2 cups of whole grain Sonoma mustard
sea salt and fresh ground black pepper
1 cups of chopped lavender leaves
1 cup of fresh thyme leaves
Start a fire in your smoker using oak barrel staves (preferably from Cabernet barrels). Soak 1 quart of chips from wine barrel staves in water.
Rub the rib-eye roast with the whole grain mustard, season with salt and pepper. Encrust the rib eye with lavender and thyme leaves.
Over high direct heat, sear the rib-eye 1 minute on all sides. Move it to indirect heat, then cover with the reserved fat cap. Add the soaked chips to the smoker and slow roast and smoke at 225 degrees for 8-10 hours. Remove from smoker and let rest for 20 minutes, covered. Portion the rib-eye into steaks and top with a heaping tablespoon of the olive pesto and shavings of the aged Vella Jack cheese.
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Cabernet Sauvignon - Featured
Powerful notes of blackberry, black currant, and our Rutherford "dust" to make a great first impression. It’s a powerful wine with generous, but velvety smooth tannins, and a pleasantly long finish.
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Bold aromas are complemented by a refined minerality. It is well-structured and focused with silky tannins. Endless layers evolve on the palate as the wine opens leading to an elegant, lingering finish.
Lessons from Chef Carlo
Watch as Chef Carlo demonstrates a great Cioppino recipe.