Best of Show

First Place, Entree Category

2006 Ohio State Fair
Cheryl Bater
London, Ohio

Serves 2

2 boneless prime ribeye steaks
1 teaspoon olive oil
1 tablespoon mixed peppercorns
1 tablespoon cumin seed
1 tablespoon mustard seed
1 teaspoon kosher salt

1 shallot, minced
1 tablespoon tomato paste
¾ cup Firelands Winery Cabernet Sauvignon
¾ cup low-salt beef broth
1 tablespoon balsamic vinegar
3 tablespoons unsalted butter, cut into small pieces

3 tablespoons Roquefort cheese
3 tablespoons toasted walnuts, coarsely chopped
1 tablespoons chives, minced
black currant clusters
edible flowers

Remove steaks from refrigerator and allow to come to room temperature. Preheat oven to 400°F. Placed walnuts in single layer on rimmed baking sheet. Bake 5 to 8 minutes or until lightly browned. Set aside and cool.

Combine peppercorns, cumin seed, mustard seed, and salt in spice grinder or used a mortar and pestle. Grind spices thorougly. Coat steaks lightly with olive oil, rubbing onto all sides of meat. Rub spice mixture onto steaks, coating meat evenly.

Heat iron skillet over high heat for 3 minutes. Add steaks to dry, hot pan. Reduce heat to medium-high and sear steaks on one side for 4 minutes. Flip steaks over and continue cooking second side for 3 minutes for medium-rare or 4 to 5 minutes for medium doneness. Transfer steaks to plate and cover loosely with aluminum foil.

Reduce heat to medium. In same pan steaks were cooked in, saute shallots and tomato paste for 2 minutes. Increase heat to medium-high. Gradually stir in wine, low-salt beef broth, and balsamic vinegar. Cook to reduce liquid by one third. Strain sauce through small strainer. Add butter, small amounts at a time, and whisk into sauce. Add additional kosher salt if desired to taste.

To Serve:
Divide sauce evenly between plates. Place steaks on top of sauce. Crumble Roquefort cheese over steaks. Top steaks with toasted walnuts and chives.