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Nickel & Nickel
Sori Bricco Vineyard Cabernet Sauvignon,
Diamond Mountain District, Napa Valley
Ingredients (Serves 4)
BLUE CHEESE POTATO GRATIN
DRY AGED RIB EYE STEAKS
SAUTEED SPINACH WITH BACON AND ONIONS
*For best results, use a mandolin to slice
Preheat the oven to 350 F. Butter your casserole dish, then lay down your first layer of potatoes for the gratin. Season with salt and pepper, then sprinkle with Parmesan and dot with blue cheese. Continue this process until you have three layers, adding the heavy cream to the final layer before seasoning and topping with cheese. Cover the pan with foil and bake for 45 minutes. Remove the foil and finish cooking for 15 to 20 minutes, until the edges are golden and the potatoes are tender when pierced with a knife.
Place a large cast iron or stainless steel pan on medium-high heat, then add the olive oil. Generously season the rib eye with kosher salt and fresh cracked pepper. Sear individually for four to six minutes on each side, then let rest for 10 minutes.
In a medium saute pan on medium heat, add the bacon. Cook until the fat has rendered and the bacon is crispy; set aside the bacon on a paper towel-lined plate to drain the oil. In the same pan, add the diced onion. If there is an abundance of fat, pour some out. On medium-low heat, sweat the onions until tender. It should take about six minutes. Add the spinach to the onions and saute until wilted. Season with salt and freshly ground pepper. Add the bacon back to the spinach.
Divide the potato gratin into four portions and plate. With tongs, portion the spinach and bacon then place a rib eye steak on each plate. Enjoy with a glass of Nickel & Nickel Sori Bricco Vineyard Cabernet Sauvignon.