Our Far Niente Chef Sarah Walz loved the idea of creating and sharing elegant recipes that didn’t require an entire pantry of exotic staples. Or an abundance of prep time. The resulting dishes each take less than an hour to make. Which means you have more time to spend around the table with friends, family and great wine.
Our first recipe in the series marries the earthy flavors of a traditional Sauce Chasseur with one of our favorite Cabernet-friendly cuts of meat: the Bone-in Rib Eye. Also known as Hunter’s Sauce, the Sauce Chasseur dates back to the 16th century, when hunters would forage for wild mushrooms and herbs that would then be added to a demi-glace base to create a rich brown sauce.
Read on for Chef Sarah’s recipe, along with suggested serving and wine pairing tips:
2 Tablespoons shallots, diced
4 Tablespoons butter
1 Cup cremini mushrooms, sliced
½ Cup tomato puree
2 Cups beef stock
16-ounce bone-in rib eye
Kosher salt & fresh ground pepper
Chef Sarah loves to serve this robust bone-in rib eye with herb-roasted potatoes and glazed sweet winter carrots. As for the wine, the dark, black fruit flavors and rich aromatics of our Far Niente Estate Bottled Cabernet Sauvignon lend both warmth and richness to this beloved winter dish.
It’s November and we’ve got food, wine and gratitude on the brain! A handful of our Far Niente Family team weighed in on favorite food and wine pairings that make them thankful for, well, food and wine! From simple classics to the food and wine combos that ignited their passion for wine, we’ve compiled their mouthwatering responses below.LEARN MORE
What to pair with crisp days and cool nights? A single-vineyard Pinot Noir with rich autumn flavors alongside a pomegranate-glazed duck breast with wild mushroom polenta. Cheers to Autumn Pinot pairings that tick off all the fall flavor check boxes.LEARN MORE