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Sebastiani Vineyards and Winery

Sebastiani Cherryblock being poured into wine glass


Great wines go with great food.

Grilled Rib-Eye with Cabernet Red Onion and Mushroom Compote

Recipe Date:
August 13, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 4 1 1/2
  • 2 tbsps Extra-virgin olive oil
  • 1 1/2 cups Shiitake Mushrooms (sliced)
  • 1/2 cup Red Onion (sliced)
  • 1/2 cup Sebastiani Cabernet Sauvignon
  • 3 tbsps Fresh Parsley (chopped)
  • 1/2 cup Vella Mezzo Secco cheese (shaved)
  • Sea salt
  • Cracked black pepper

For the Steaks
Prepared the barbecue at medium-high heat. Rub the steaks with generous amounts of sea salt and cracked black pepper. Grill about 6 minutes per side for medium-rare. Remove from heat and cover with foil to rest.

For the Compote
Next, heat oil in a large skillet over medium-high heat.  Add red onions and sauté about 3 minutes. Then add Shiitake mushrooms and sauté 2 minutes. Add the Cabernet and cook until the wine is almost completely evaporated. Add the fresh parsley.  Season with salt and pepper. Remove from heat.

Slice the steaks on a bias and top each steak with compote and shaved Vella cheese. Enjoy with a glass of Sebastiani Cherryblock.