Preparation Port reduction: |
| 1) |
Place a medium sauce pan over medium high heat.
|
| 2) |
Add the blended oil to the sauce pan and begin to sweat the onions & garlic. |
| 3) |
Once the onions start to become translucent add the port wine to deglaze the pan. |
| 4) |
Reduce heat on the pan when it comes to a simmer and let the port wine reduce down to approximately 1/2 cup. |
| 5) |
Add the beef stock and the thyme bring to a simmer and let reduce to approximately 1 1/2 cups. |
| 6) |
Remove the sauce from the heat and strain out the onions, garlic, and thyme. |
| 7) |
Place the sauce back in the pan and let reduce to approximately 1 cup. |
| 8) |
Remove the sauce from the heat and season with salt and pepper to taste. |
| 9) |
Optional: if you want to make the sauce a little richer you can whisk in an ounce or two of unsalted butter to the sauce. |
| 10) |
This sauce can be made a day in advance and reheated when it is ready to be used. |
Preparation Ribeye: |
| 1) |
Preheat grill
|
| 2) |
Season the ribeyes and place them on the grill. |
| 3) |
Let the rib eyes grill for approximately 1 minute and the give each a quarter turn. |
| 4) |
Turn the ribeyes after 1 minute and repeat step 3. |
| 5) |
Place a wedge of gorgonzola a top each of the ribeye and close the grill lid. |
| 6) |
Pull the ribeyes of the grill and let rest for 5 minutes. |
| 7) |
Toss the baby bok choy with the minced garlic and olive oil. Season with salt and pepper. |
| 8) |
Place the bok choy on the grill and let heat through. |
| 9) |
Warm port wine reduction. |
| 10) |
Plate bok choy at the center and place the ribeye a little offset. |
| 11) |
Drizzle the reduction around the plate and serve. |
