Grilled Ribeye Steaks with English Peas, Maitake Mushrooms, Dijon Cream and Fresh Horseradish

Pairs well with our Home Ranch Zinfandel.

Ingredients

Steaks

(4) 10oz Ribeye steaks
Salt and pepper to taste
1 Tablespoon Olive oil

Dijon Cream

1 tablespoon of olive oil
1 shallot diced
1 rib celery sliced
3 Tablespoons of Dijon Mustard
½ cup of white wine
1.5 cups of heavy cream
Salt to taste

Peas and Mushrooms

1 Tablespoon of butter
8 oz of Maitake Mushrooms
3 cups of English Peas (blanched and shocked)
1 shallot; peeled and sliced into rings
1 Tablespoon of parsley
1 piece peeled fresh horseradish and a microplane
Salt to taste

Technique

Dijon Cream

(can be made in advance)

Heat olive oil over medium heat
Add shallots and celery
Sweat until soft and stir in Dijon mustard
Deglaze with white wine
Add cream and simmer
Reduce by ¼
Strain and cool if making in advance or strain and hold hot if making at time of eating

Steaks

Preheat grill and allow steaks to come to room temperature
Season to taste with salt and pepper
Rub with olive oil
When ready to cook, grill to desired doneness and allow to rest
While resting cook peas and mushrooms

Peas and Mushrooms

Heat butter over medium heat and once hot mushrooms once they begin to cook add shallots and cook over medium heat until both are soft and shallots translucent
Add Dijon cream and cook until it begins to thicken
Fold in peas and parsley and heat until hot
Turn off heat and season to taste with salt and pepper
Arrange steaks on plates and spoon over peas, mushrooms and cream
Microplane fresh horseradish over the top for garnish