Ribeye with Stilton & Port Sauce

Port Wine Mushrooms and Onions: Ingredients
8 oz of mushrooms (take your pick – I used cheap and basic cremini)
I large yellow onion
2 cloves of garlic
1 tsp salt
1 tsp of thyme
1 cup of port wine
3 tbsp oil
3 tbsp butter
1/4 cup crumbled stilton

Directions
The success of this dish simply depends on your prep and the love you put into it. The most time consuming aspect is caramelizing the onions, mushrooms and reducing the port. This takes about 1 hour and 15 minutes. Use this time to prep your potatoes (sliced and sitting in salted water). The meat only takes about 15 minutes to prepare, so don’t finish off your sauce with the port until you start the meat.

Slice the white onion and caramelize. I never use the dry method for this dish. I use equal parts oil and butter and add the salt at the beginning. It will take about 30 minutes on medium low heat to bring the onions to the deep brown you want. Then add you mushrooms, chopped garlic and thyme. Caramelize for another 30 minutes. At this point prepare your ribeye (See below).

To finish off the sauce add your port, scraping the bottom of the pan while it bubbles to get all of the crispy, tasty bits to infuse the sauce. Reduce for about 15 minutes.

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Ribeye Steak – Ingredients
1 large boneless ribeye about 1.5 inches thick
salt
pepper
oil

Directions
Heat a dry cast iron skillet in a 500 degree oven. The meat should be at room temperature. Liberally grease with the oil and season to taste. When the skillet is sufficiently hot, put the meat in and transfer to high heat on the stove. Leave the meat to sear for 30 seconds to seal in the juice – flip and sear for another 30 seconds. Transfer the steak back into the oven. Leave the meat for 2 minutes and then flip again for another 2 minutes. Remove from oven and cover with tin foil. You meat will be tender and juicy if you let it rest for 2 minutes. This is is Alton Brown’s pan searing method and it has never failed me. You can add another minute on each side in the oven if you prefer meat that is not pink. Slice and serve immediately.

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Mashed Potatoes – Ingredients
4 white potatoes (medium – leave skins on)
¼ cup butter
1/3 cup milk
salt to taste

Quarter potatoes submerge in liberally salted water, bring to a boil. When the potatoes are soft (this depends on how you have cute them) transfer into a large bowl. With an electric mixer combine butter, salt and milk. Whip until light.

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Plating
Slice the ribeye on a cutting board. Pour the port sauce on top. Add crumbled stilton. Put it on a bed of mashed potatoes and voila!